Honey Wheat Crepes Recipes

WHOLE-WHEAT CREPES

Steps:

• Put all ingredients in blender and mix well. Let stand about 15 minutes.
• Melt and swirl around a small pat of butter in an 8 or 10-inch frying pan over medium heat.
• Angle pan and pour enough batter on one side to thinly and evenly cover the pan. Very quickly swirl the batter around to cover the pan in one thin layer.
• Immediately use your cooking spatula to push down the thin edges of the crepe around the perimeter.
• After about 1 minute (and once it is golden brown on the bottom) carefully flip it over without tearing the crepe.
• Fry for 1 more minute on the other side (until it is golden brown as well) and then roll up each crepe. Serve with 100% pure maple syrup.

HONEY WHEAT BREAD

Steps:

• In a bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour and yeast. In a saucepan, heat milk, water, honey, butter and salt to 120°-130°; add to flour mixture. Blend on low speed until moistened; beat on medium for 3 minutes. Gradually stir in remaining whole wheat flour and enough of the remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into two loaves; place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375° for 40-45 minutes. Remove from pans to cool on wire racks.

HONEY WHEAT BREAD I

Steps:

• Dissolve yeast and sugar in 1/2 cup warm water.
• Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
• Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
• Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
• Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.

HONEY CREPES

Steps:

• Place the Dough Blade in the Processor Bowl. Add the eggs, milk, water flour, butter, extract and 10 g honey and pulse until smooth.
• In a non-stick sauté pan, heat a little oil over medium-high heat. Pour a small amount of batter into the pan and swirl around evenly to form a thin circle. Cook for 30 seconds. Flip and cook for an additional 10 seconds. Remove from pan and keep warm on a plate. Continue with the remaining batter, stacking the crepes between layers of parchment paper.
• To serve, roll the crepes to form cigar shapes, place on a serving platter and drizzle with honey. Sift with powdered sugar just before serving. Makes about 8 crepes.

HONEY WHEAT CREPES

Steps:

• Combine all ingredients except the butter in a blender and blend until smooth.
• Melt butter in an 8-inch non-stick skillet.
• Spoon 3-4 tablespoons of the batter into the skillet, quickly rotating and tilting it to cover evenly with batter.
• Cook until edges start to brown.
• Flip crepe and cook until lightly browned.
• Remove from skillet.
• Repeat with remaining batter.
• Fill with desired filling.

HONEY-WHEAT CREPES WITH SWEET RICOTTA AND FIGS

Steps:

• Combine the water, orange slices, Grand Marnier, honey, and sugar in a pot and place over medium heat. Add the figs and cook, stirring occasionally, until they reconstitute and the syrup thickens, about 25 minutes.
• While the figs cook, make the crepes as directed on page 105.
• Stir the ricotta cheese, confectioners' sugar, cinnamon, and egg together in a medium bowl until the mixture smoothes out.
• Preheat the oven to 400°F. Forming the crepes for this recipe is kind of like making burritos. Spoon 1/4 cup of the ricotta filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling, then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the filled crepes for 2 minutes per side, until crisp and golden. Transfer the pan to the oven and bake for 10 minutes so the egg in the ricotta filling cooks slightly and the cheese sets. Using a spatula, transfer the crepes to a serving plate.
• Spoon the figs and oranges with their syrup over the crepes and around the plate. Garnish with fresh mint and wait for the oohs and aahs from your guests.