Ingredients for Basic Whole Wheat French Crepes
- 2 large eggs
- 1 cup milk
- Unsalted Butter
- 1/4 teaspoon salt
- Whole Wheat Flour
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How to Make Basic Whole Wheat French Crepes
- In a small bowl, whisk together 2 large eggs, 1 cup milk, 2 tablespoons melted unsalted butter, and 1/4 teaspoon salt until well combined (about 20 seconds).
- In a medium bowl or 2-quart measuring cup, sift together 1 1/2 cups whole wheat flour.
- Gradually add the wet ingredients (from step 1) to the dry ingredients (from step 2), whisking until just combined (about 1 minute). Do not overmix.
- **Alternative Method (Blender):** Combine eggs, milk, butter, and salt in a blender and blend for 15 seconds. Add flour and blend until smooth (about 30 seconds).
- Cover the batter loosely with plastic wrap and refrigerate for at least 1 hour (or up to 4 hours).
- Lightly butter a 7-inch crepe pan or nonstick skillet over medium heat. Heat for about 30 seconds, or until a drop of water sizzles on the surface.
- Stir the batter well. Pour 1/4 cup of batter onto the hot surface, quickly tilting the pan to spread the batter evenly into a thin circle.
- Cook for 1 minute, or until the edges are golden brown and the top surface is set.
- Carefully slide a spatula under the crepe and flip it over. Cook for 30 seconds on the other side.
- Transfer the cooked crepe to a warm plate. Repeat with the remaining batter, buttering the pan as needed.
- Once cooled, separate crepes with wax paper and store in the refrigerator for up to 24 hours, wrapped tightly in plastic wrap. For longer storage, freeze for up to 1 month, wrapped in aluminum foil and labeled.
- Serve with your favorite sweet or savory fillings! Try our walnut crepes with mocha sauce or cinnamon crepes with caramel sauce and pecans.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
0g
Fat
9g
Carbs
1g
