Appetizers
Whole Wheat Crepes
Image and Recipe Copyright © 2008 Jennifer Iserloh
If you can make pancakes, you can definitely make crepes! I know that they might seem fancy, but they are incredibly versatile and can be served with both savory and sweet fillings and store extremely well. I recommend using a flat, lightweight griddle that fits over top of gas burners. I like to make two at a time and cool them on a wire rack before wrapping them in plastic wrap and storing in the fridge.
Makes 15, 6-inch crepes
Crepe Batter
1 ½ cup water
1 cup whole wheat pastry flour
1/2 cup low-fat, 1% buttermilk
2 egg whites
2 teaspoons olive oil
¼ teaspoon salt
Non-stick cooking spray
Directions
Blend all ingredients in a blender or food processor until smooth. Refrigerate 1 hour or up to 8 hours covered.
Heat a griddle or a crepe pan over medium heat. Coat with cooking spray. Transfer about ¼ cup of the batter onto the griddle or pan and spread it out with a small spatula or spoon. Cook 2 to 3 minutes until the crepe begins to brown around the edges, and starts to dry out on the top. Flip and cook an additional 2 minutes until the crepe is no longer wet in the center but still moist.
Make It A Meal
Serve with corn chowder or Salmon Nicoise Salad.
Wine Pairings
Gewürztraminer
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May 14, 2009, 9:21 pm
A question about 1/2 cup low-fat, 1% buttermilk
You need to use either Milk or 1% buttermilk, or both? And if both, how much Buttermilk I need to use?
Thank you in advance.
May 15, 2009, 7:46 am
Hi Carla- it’s just 1/2 cup buttermilk. I just specify “low fat” buttermilk to keep the recipe a little lighter, but I think it’s tough to even find the full fat buttermilk!
May 15, 2009, 8:09 am
Thank you so much, I will do the recipe tomorrow.
I was trying to find healthy food for years and I am glad to be around.
I do crepe all the time, French edition.
Thank you again for the reply, my kids will love it for sure.
May 15, 2009, 8:26 am
Great Carla!
Kids love crepes because they have a nice soft texture. You could even do a little smear of peanut butter (or almond butter) and pack them for a school lunch.
May 19, 2009, 8:22 am
They did love it so much, it is exquisite. I will do it for the school field day, they will love it as much as we did at home for sure.
Thank you!
July 5, 2009, 8:21 pm
I just made these and I have to say they are great!! I did change it up just a little. I added 3tlbs of splenda to the batter and a little lemon zest since I was using them for a dessert crepe. My family and I really liked them and I will be making them again and again!
July 30, 2009, 10:04 pm
So cool,Actually i don’t know how to cook but when I found out your site It so great . It makes me interested to try some recipes.
February 9, 2010, 9:50 pm
Can you use skim milk or 1% milk I forgot to pick up buttermilk to make these? Thank you i love your website
February 10, 2010, 2:39 pm
Absolutely- both skim and 1% sub well in this recipe. Thanks for visiting!
February 11, 2010, 4:14 pm
well thank you for this recipe i made it yesterday but i actually used organic vanilla soy milk. I made them for breakfast and it was a hit with my kids and my husband. Today i made them with the soy and used them for a turkey wrap ( i was out of bread ) Yet again a hit with the kids and with my husband. Thank you for your healthy recipes!
March 26, 2010, 11:05 am
You can mix one teaspoon of vinegar to make your own buttermilk substitution! Thanks for reading…
June 3, 2010, 1:00 am
Can you use 2% milk if you have no butter milk ?
June 3, 2010, 11:24 am
Sure, just add a teaspoon of vinegar to make your own curdled milk!