Basic Whole Wheat French Crepes

Recipe by Sharon123
READY IN: 8mins




  • 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.
  • Enjoy!