Whole 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.

WHOLE WHEAT CREPES

Steps:

• In a blender or food processor, process the milk and egg until will mixed, but stopping short of creating foam.
• Add flour, sugar (if desired) and any spices you want to try and pulse until just mixed. The batter should be very thin. Add more milk as necessary.
• Heat a lightly-greased medium skillet or crepe pan over medium heat. The pan is ready when a drop of water dropped in the pan dances on the surface.
• Place 3 Tablespoons of batter in the middle of the pan. Immediately swirl the pan gently to distribute the batter in a very thin layer.
• Cook the crepe until the surface appears dry -- about 1 minute.
• Stack completed crepes on a plate with wax paper between each crepe to prevent sticking.
• Fill crepes with you favorite filling. Roll and enjoy!

WHOLE-WHEAT CREPES

Steps:

• Combine whole-wheat flour, all-purpose flour, salt, milk and eggs in a blender. Puree for 15 seconds or until the mixture is complexly smooth. With the motor running, drizzle in 2 tablespoons melted butter and process until combined. Refrigerate batter 1 hour or overnight.
• Heat a medium crepe pan or small non-stick skillet over medium heat. Brush some of the remaining melted butter over the hot skillet. Using a scant ¼ cup, pour batter into the center of the skillet, and working quickly, tilt the skillet to allow the batter to run over the cooking surface to cover the bottom of the pan completely.
• Cook the crepe on the first side until it is golden and lifts from the pan easily, 1 to 2 minutes. Flip it over with a spatula and cook on the second side until just until set and lightly crisp along the edges, 30 seconds to 2 minutes.
• Slide crepe onto a plate. Continue cooking the remaining crepes and layer parchment between each crepe as you stack them.

CLEAN WHOLE WHEAT CREPES

Steps:

• Prep a crepe pan by brushing it with butter or coconut oil.
• In a blender (I use my 1964 Vitamix) mix all wet ingredients together.
• Add flour and mix until blended. Batter will be thin. It thickens upon standing, but if you use the "swirl" method described below it doesn't matter if it's thin. You CAN add another tsp-tbs flour, but you want that eggy consistency to stand out.
• If you have time, let the batter sit, covered, and go out for a run.
• If not, heat up your crepe pan. You will know it's ready if a drop of water "dances" in the pan. The pan must be hot.
• Put in a bit less than a 1/4 cup batter and swirl it slowly around in the crepe pan until it's evenly coated and stops swirling.
• Cook on med-high heat for 1 minute.
• Flip with a spatula (rubber) and cook an additional 30 seconds.
• Drop onto warm plate.
• Serve with fresh berries, bananas, creme fresche, etc.
• For savory crepes just omit the vanilla and sugar.

WHOLE WHEAT CREPES

Steps:

• 1. Mix whole wheat pastry flour, water, eggs, and salt with a wire whisk until completely blended. It should look like very thin pancake batter. Let rest for 10 minutes. 2. Heat a non-stick skillet with a bit of canola oil over low heat. (I very rarely use non-stick pans anymore, but this is one job that it is almost essential for - unless you have a very well seasoned cast iron pan. Make sure the non-stick coating is not flaking or scratched and use only over very low heat.) Use a pastry brush to make sure the oil is spread all over the pan. 3. Pour about 1/4 cup of batter into the skillet and tilt the pan so it spreads out completely (about a 4-6 inch circle). Let cook 1-2 minutes (or a little more depending on how hot your "low" heat is) until the surface of the crepe looks dry. Loosen with a knife or thin offset spatula and gently flip. The crepes should not get browned at all. Cook one minute more and remove to a plate. 4. Repeat with remaining batter until all crepes are cooked (this makes about 12-14 crepes). Stack crepes on the plate as they finish and cover with plastic wrap until ready to use. You can make these ahead of time and wrap tightly and store in the fridge.