Whole Wheat Crepes
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
8 8" crepes
Whole Wheat Crepes
Description
The Whole Wheat Crepes recipe blends white whole wheat flour with eggs, milk, melted butter, and a pinch of sea salt to create a smooth batter. Cooking the batter in a lightly buttered skillet in a thin layer produces crepes with gently crisped edges and a tender center. The batter can be mixed by hand or pureed in a blender for even consistency.
These crepes are thin and delicate, with a subtle heartiness from the white whole wheat flour. They cook quickly, typically within a minute or so per side, and can be stacked and stored between wax paper sheets to prevent sticking. The neutral flavor and texture make them a versatile base for various fillings or toppings.
To serve, fill with sweet ingredients like fruit and syrup or savory options such as cheese and vegetables. The recipe notes suggest optional sweetener additions and freezing instructions for make-ahead convenience.
For storage, freeze crepes separated by wax paper in airtight containers for up to a couple of months. Thaw before using to maintain their texture. Adjust milk quantity to achieve the desired batter consistency, especially when not weighing flour.
Ingredients
- 1/2 cup white whole wheat flour 70g
- 1/4 teaspoon salt sea salt
- 2 egg 112g, large
- 1/2 cup milk whole, 2 tablespoons
- 1 tablespoon butter melted
Instructions
- Whisk together flour, salt, eggs, milk, and melted butter until smooth. Alternatively, combine everything in a blender and puree until well combined.
- Heat 8″ skillet over medium-low heat and lightly grease with butter. Place a scant ¼ cup of batter in pan. Tilt/swirl the pan so that the batter covers the entire bottom of the pan in a thin layer.
- Cook for about 30 to 60 seconds, until the edges begin to peel away from the sides of the pan and look golden. Flip and cook for another 20 to 30 seconds. Adjust heat higher/lower depending on how fast the crepe is cooking. Layer done crepes, slightly overlapping, on a plate or wax paper.
Notes
- When measuring flour without weighing, add milk gradually to adjust batter consistency as needed.
- To freeze, separate crepes with wax paper and store in an airtight container or freezer bag for up to two months.
- Add sweeteners like maple syrup or honey by substituting part of the milk if making sweet crepes.
- Stock basic ingredients ahead: eggs, milk, and flour for quick crepe preparation.
User Reviews
Overall Rating
5
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