Prep 8 mins
Cook 0 mins
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.
- 3 eggs
- 2⁄3 cup milk
- 2 tablespoons unsalted butter or 2 tablespoons margarine, melted
- 1⁄4 teaspoon salt
- 1⁄3 cup whole wheat flour
- 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.
- In a small bowl, beat the eggs, milk, melted butter, and salt until well combined-about 20 seconds.
- 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.
- 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.
- 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.
- Brush butter on the bottom of a crepe pan or heavy 7-inch skillet.
- Set over moderate heat for about 30 seconds or until a drop of batter sizzles.
- 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.
- Cook until the crepe edges are golden brown-about 1 minute.
- Slide a spatula under the crepe, flip it over, and cook for about 30 seconds.
- Transfer to a warm plate.
- Repeat with the remaining batter, rebuttering the skillet when necessary.
- *At this point the crepes can be cooled to room temperature, separated by sheets of wax paper, and stored.
- Refrigerate, wrapped tightly with plastic wrap, for up to 24 hours.
- Freeze, wrapped with aluminum foil and labeled, for up to 1 month at 0°F.
- Serve with your own favorite crepe filling or try Walnut Crepes with Mocha Sauce or Cinnamon Crepes with Caramel Sauce and Pecans.
Perfect! I make my crepes in the blender and they always turn out great. This is a nice light eggy recipe for using whole wheat flour.
This is a very effective recipe. However, I was out of whole wheat flour and since my children like Spelt, I substituted it instead. I had to double the spelt since it isn't as thick as whole wheat so I used 2/3 instead of the original 1/3. I let the batter sit almost an hour because I had to make accessories and they were thick enough to flip easily. I am not a crepe aficionado so I might have committed a crepe crime with texture and flavor, but my family loved them and that is all that matters when I cook. (I am the husband)
Love this recipe. We have made a few times now. My fiancé and I try to limit any white flour and products as much as we can so we were happy to find this whole wheat recipe! Honestly we like these a lot more than the traditional white flour crepes.