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
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
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.
Serve with corn chowder
or Salmon Nicoise Salad.
Gewürztraminer
Discussion
No comments for “Whole Wheat Crepes”
Post a comment