Whole Wheat Crepes
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.
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.