WHOLE WHEAT CREPES
Steps:
- 1. Mix whole wheat pastry flour, water, eggs, and salt with a wire whisk until completely blended. It should look like very thin pancake batter. Let rest for 10 minutes. 2. Heat a non-stick skillet with a bit of canola oil over low heat. (I very rarely use non-stick pans anymore, but this is one job that it is almost essential for - unless you have a very well seasoned cast iron pan. Make sure the non-stick coating is not flaking or scratched and use only over very low heat.) Use a pastry brush to make sure the oil is spread all over the pan. 3. Pour about 1/4 cup of batter into the skillet and tilt the pan so it spreads out completely (about a 4-6 inch circle). Let cook 1-2 minutes (or a little more depending on how hot your "low" heat is) until the surface of the crepe looks dry. Loosen with a knife or thin offset spatula and gently flip. The crepes should not get browned at all. Cook one minute more and remove to a plate. 4. Repeat with remaining batter until all crepes are cooked (this makes about 12-14 crepes). Stack crepes on the plate as they finish and cover with plastic wrap until ready to use. You can make these ahead of time and wrap tightly and store in the fridge.
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Reyna Griffin
[email protected]I love that these crepes are made with whole wheat flour. It makes them a bit healthier than traditional crepes.
moin abbasi8562
[email protected]These crepes were easy to make and turned out perfectly! I used a non-stick skillet and they slid right out.
Fraedon Khan0780
[email protected]These crepes were delicious! I especially liked the nutty flavor of the whole wheat flour.
Lizzy Dizzy
[email protected]I had a hard time spreading the batter evenly in the pan. I think I need a better spatula.
Bella Suralta
[email protected]These crepes were a bit too thick for my taste. I think I'll try using less batter next time.
Ashanti Makosi
[email protected]I've never made crepes before, but these turned out great! I'm definitely going to make them again.
Sumaira Awan
[email protected]These crepes were delicious! I made them for breakfast and they were a hit with my family.
Richard Prendergast
[email protected]I'm not a huge fan of crepes, but these were pretty good! I especially liked the crispy edges.
Alexandra Abarca
[email protected]These crepes were a bit bland for my taste. I think I'll add some sugar or vanilla extract next time.
CD Wesson
[email protected]I love that these crepes are made with whole wheat flour. It makes them a bit healthier than traditional crepes.
Farah Ch
[email protected]These crepes were easy to make and turned out perfectly! I used a non-stick skillet and they slid right out.
FAHRAZ Nur
[email protected]These crepes were delicious! I especially liked the nutty flavor of the whole wheat flour. I'll definitely be making these again.
haveacupoftae _BTS
[email protected]I had a hard time getting the crepes to flip without breaking. I think I need more practice.
Bimala Tamang
[email protected]These crepes were a bit too thick and doughy for my taste. I think I'll try using less flour next time.
Oyuka Bnn
[email protected]I love these crepes! They're so versatile and can be used for both sweet and savory dishes. I've made them with everything from Nutella to ham and cheese, and they're always delicious.
Rabbi Rabbi khan
[email protected]These crepes were easy to make and turned out perfectly! I used a mix of whole wheat and all-purpose flour, and they were still light and delicate. I served them with fresh fruit and whipped cream, and they were a hit with my family.
FA Foysol Ahmed
[email protected]I was a bit skeptical about using whole wheat flour in crepes, but I was pleasantly surprised! The crepes were light and fluffy, and the whole wheat flour gave them a slightly heartier flavor. I'll definitely be making these again.
Adarighofua Moses
[email protected]I've made these crepes several times now and they're always a hit! My family loves them with Nutella and bananas, or with ham and cheese. They're also great for a quick and easy lunch or dinner.
Saynab Cabdulahi
[email protected]These crepes were a delightful surprise! The whole wheat flour gave them a slightly nutty flavor and a satisfying texture. They were also incredibly versatile - I tried them with both sweet and savory fillings and they were equally delicious.