Whole wheat crepes

Whole wheat crepes

I love crepes! And the fact that this recipe eliminates the need for highly processed and refined white flour is such an added bonus. I’m not afraid of white flour when it’s indispensable to the recipe. But this recipe proves that excellent crepes do not require white flour in them. They are just as delicious with wholesome whole wheat flour!

My favourite way to serve the crepes in the summer is with some macerated fresh strawberries (slice the strawberries, sprinkle lightly with sugar and let them sit at room temperature, while you are preparing the crepes, to “macerate”) and whipped cream.

But nothing is wrong with sliced bananas, peanut butter, shaved dark chocolate or your favourite jam! Any way you like your crepes you will love this recipe!

DifficultyBeginner

This makes 12 crepes. Feel free to double or triple the recipe.

Yields3 Servings

 1 cup whole wheat flour
 3 eggs
 1 cup milk
  cup water (see note)
 1 tbsp sugar
 1 tbsp oil
 ¼ heaping teaspoon kosher salt
 butter, for cooking

1

Preheat the oven to the lowest temperature (170-200°.) Place all of the ingredients in a blender (except the butter for cooking) and blend for about ten seconds. Scrape the sides of the blender with a rubber spatula and blend for another 5-10 seconds. Allow the mixture to stand at room temperature for 15 minutes.

If you don't have a blender, whisk all of the ingredients vigorously in a bowl.

2

Heat 10" non-stick skillet on medium heat for at least 3 minutes. Lightly grease your skillet with room temperature butter using a paper towel, so that the excess butter is removed. The pan has to be very hot and shimmering.

At the same time, lightly grease another non-stick skillet (10 or preferably 12") and heat it over medium heat also.

3

Using 1/4 cup measure (to ensure all your crepes are the same size) pour the crepe batter into hot 10" skillet, while spinning and rotating the skillet to distribute the batter evenly. These crepes are very thin. They will cook fast, about 20-30 seconds, until the crepe looks dry.

Gently loosen the edges of the crepe with a thin rubber spatula and invert it into another preheated skillet. Cook on the other side for 10-20 seconds. Fold the crepe and transfer it to an oven safe dish, loosely tent it with foil and place in preheated oven, to keep it warm.

You don't have to use two pans, but in addition to speeding up the process, this batter is very fragile and it will be difficult to flip it in one pan; using two pans will definitely make this process easier.

4

Continue the process with the remaining batter. Serve crepes with your favourite toppings - fresh fruit, whipped cream, PB & J... Enjoy!

NOTES:
5

These crepes could be made ahead and reheated in a warm oven.

Make sure your pan is very hot. Test it by splashing a bit of water into the pan and making sure it shimmers.

These crepes are fragile. This is what makes them so tender and delicious, as well as thin enough to easily cover the pan. But due to this consistency, I suggest inverting the cooked crepe into another hot pan to cook the other side.

Ingredients

 1 cup whole wheat flour
 3 eggs
 1 cup milk
  cup water (see note)
 1 tbsp sugar
 1 tbsp oil
 ¼ heaping teaspoon kosher salt
 butter, for cooking

Directions

1

Preheat the oven to the lowest temperature (170-200°.) Place all of the ingredients in a blender (except the butter for cooking) and blend for about ten seconds. Scrape the sides of the blender with a rubber spatula and blend for another 5-10 seconds. Allow the mixture to stand at room temperature for 15 minutes.

If you don't have a blender, whisk all of the ingredients vigorously in a bowl.

2

Heat 10" non-stick skillet on medium heat for at least 3 minutes. Lightly grease your skillet with room temperature butter using a paper towel, so that the excess butter is removed. The pan has to be very hot and shimmering.

At the same time, lightly grease another non-stick skillet (10 or preferably 12") and heat it over medium heat also.

3

Using 1/4 cup measure (to ensure all your crepes are the same size) pour the crepe batter into hot 10" skillet, while spinning and rotating the skillet to distribute the batter evenly. These crepes are very thin. They will cook fast, about 20-30 seconds, until the crepe looks dry.

Gently loosen the edges of the crepe with a thin rubber spatula and invert it into another preheated skillet. Cook on the other side for 10-20 seconds. Fold the crepe and transfer it to an oven safe dish, loosely tent it with foil and place in preheated oven, to keep it warm.

You don't have to use two pans, but in addition to speeding up the process, this batter is very fragile and it will be difficult to flip it in one pan; using two pans will definitely make this process easier.

4

Continue the process with the remaining batter. Serve crepes with your favourite toppings - fresh fruit, whipped cream, PB & J... Enjoy!

NOTES:
5

These crepes could be made ahead and reheated in a warm oven.

Make sure your pan is very hot. Test it by splashing a bit of water into the pan and making sure it shimmers.

These crepes are fragile. This is what makes them so tender and delicious, as well as thin enough to easily cover the pan. But due to this consistency, I suggest inverting the cooked crepe into another hot pan to cook the other side.

Whole Wheat Crepes
Leave a reply

Your email address will not be published.