May
24

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Whole Wheat Crepes

Whole Wheat Crepes with Cherries

Whole Wheat Crepes with Cherries

I think there is a general perception that crepes are difficult to prepare.  Nothing could be further from the truth – they are far simpler to prepare than the pancakes we’ve already written about.

The reason for the misconception may be that they represents a bit of an indulgence when wrapped with a sweet filing – sliding closer to desert than dinner or breakfast.   But, by using whole grain flour (provided it has been ground very finely) is a great way to improve the nutrition and taste of this awesome breakfast meal. shhh don’t let on that this wonderful breakfast is both easy and healthy.

In this case the crepes were paired with freshly prepared cherry sauce, but you can wrap them around pretty much any sweet filling.

Whole wheat crepes - tilting the pan to distribute the batter

Whole wheat crepes – tilting the pan to distribute the batter

If anything, the secret to getting good crepes is in the wrist, being able to tilt the frying pan or skillet to thinly distribute the batter.  Hand in hand with that is the need for a good non-stick surface.  It’s no secret that I am partial to my cast iron cookware – and my frying pan is a hand me down from my grandmother – cast in long defunct foundry that was located less than an hour away from my home.  It has such a nice surface that the crepe will slide across the pan when the lower surface has cooked.  The cast iron is also nice in that it holds the heat and cooks the crepe while off the burner with me tilting the pan.  That said,  the pan is heavy and the handle usually hot enough that I wrap the tea-towel that graces the handle of my oven around the handle of the pan to reduce the heat transfer.  If your wrist isn’t up for the challenge a lighter non stick pan that you can manipulate may serve you better in this role.

 

Whole Wheat Crepes
Print Recipe
Servings Prep Time
8 6" crepes 20 minutes
Servings Prep Time
8 6" crepes 20 minutes
Whole Wheat Crepes
Print Recipe
Servings Prep Time
8 6" crepes 20 minutes
Servings Prep Time
8 6" crepes 20 minutes
Ingredients
Servings: 6" crepes
Instructions
  1. Whisk together eggs and milk
  2. Melt the butter and whisk it into the egg and milk mixture
  3. Gradually whisk in the flour and salt. Use only enough action to evenly incorporate the dry ingredients
  4. You should be left with a very runny batter. Heat a non-stick fry pan or skillet to medium heat. You don't need to rush - the batter benefits from a bit of a rest to allow any bubbles to escape.
  5. Ladle a portion of the batter into the center of the heated pan and rotate the pan to distribute the batter thinly and evenly as possible.
  6. Once you see the surface of the crepe start to dry out you can flip it and finish off the other side
  7. Place the cooked crepes in a warm oven while you finish off the remaining ones.
  8. Wrap the crepe in some wonderful filling and maybe add a bit of whipped cream or vanilla ice cream on the side
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