Basic Whole Wheat French Crepes

Sharon123's Note:

These can be used for desserts, breakfasts, snacks, even the main course! The batter needs to be refrigerated for at least 1 hour before cooking.

• Total Time: 8 mins
• Prep Time: 8 mins
• Cook Time: 0 mins

Ingredients:

Yield: 12 7inch c ...

• 3 eggs
• 2⁄3; cup milk
• 2 tablespoons unsalted butter or 2 tablespoons margarine
• ¼ teaspoon salt
• 1⁄3; cup whole wheat flour

Directions:

1. Note: If you want to make regular crepes, not using whole wheat flour, use 3/4 cup milk, 2 tbs cold water, and substitute 3/4 cup white flour.
2. In a small bowl, beat the eggs, milk, butter, and salt until well combined-about 20 seconds.
3. Sift the flour into a medium size bowl or a 2 quart measuring cup, then add the liquid mixture, beating until well combined-about 1 minute.
4. Or blend the eggs, milk, butter, and salt in an electric blender or food processor for 15 seconds; sprinkle in the flour and blend until smooth-about 30 seconds.
5. Cover loosely with plastic wrap; let stand for at least 1 hour refrigerated or at room temperature. (The flour will swell to make a softer batter.) Will keep, refrigerated, for up to 4 hours.
6. Brush butter on the bottom of a crepe pan or heavy 7-inch skillet.
7. Set over moderate heat for about 30 seconds or until a drop of batter sizzles.
8. Stir the batter well, pour 2 tablespoonfuls into the skillet, and quickly tip it back and forth so that the batter evenly coats the bottom.
9. Cook until the crepe edges are golden brown-about 1 minute.
10. Slide a spatula under the crepe, flip it over, and cook for about 30 seconds.
11. Transfer to a warm plate.
12. Repeat with the remaining batter, rebuttering the skillet when necessary.
13. *At this point the crepes can be cooled to room temperature, separated by sheets of wax paper, and stored.
14. Refrigerate, wrapped tightly with plastic wrap, for up to 24 hours.
15. Freeze, wrapped with aluminum foil and labeled, for up to 1 month at 0°F.
16. Serve with your own favorite crepe filling or try Walnut Crepes with Mocha Sauce or Cinnamon Crepes with Caramel Sauce and Pecans.
17. Enjoy!

Reviews

[HomeFryMama]

Buttery, tender, and easy to work with! I melted the butter before trying to incorporate it and added 1 teaspoon vanilla extract and an extra tablespoon of flour. I will definitely make these again, next time with pumpkin pie spice in the crepe and a maple cream cheese filling.

[Cooking Fool ~ Dave]

These are easy to whip up and so delicious! I sometimes slather with butter and maple syrup. Other times make a fruit sauce for the top with whipped cream, and other times I just slather with butter and sprinkle with confectionary sugar or cinnamon and sugar. Delicious any old way! Thanks - Dave

[sugarphine]

Eggy and delicious!