Whole Wheat Crepes
In a blender or food processor, process the milk and egg until will mixed, but stopping short of creating foam. Add flour, sugar (if desired) and any spices you want to try and pulse until just mixed. The batter should be quite thin. Add more milk as necessary.
- 1 cup low-fat milk
3/4 cups whole wheat flour
1 large egg
1 additional egg white
1 Tablespoon sugar (optional)
Heat a lightly-greased medium skillet or crepe pan over medium head. The pan is ready when a drop of water dropped in the pan dances on the surface.
For each crepe, use 3 Tablespoons of batter. Immediately swirl the pan gently to distribute the batter in a very thin layer. Cook the crepe until the surface appears dry - about 1 minute.
Stack completed crepes on a plate with wax paper between each crepe to prevent sticking.
Fill crepes with you favorite filling. Roll and enjoy!
If I'm in a hurry, but still want to make something that looks impressive - I just fill these with jam or applesauce and top with a little puff of whipped cream. This recipe make 10 crepes.
Mr Breakfast would like to thank newjerseygal for this recipe.
Recipe number 1156. Submitted 12/5/2003.