It has been a little over a year since I first tried making crepes . At first they were a little bit challenging but with practice they have become pretty fun to make. I have been using the same recipe since I first made them and I was thinking that whole wheat crepes would be a nice healthier alternative. It seemed reasonable to start with the tried and true recipe and replace half of the all purpose flour with some whole wheat flour. I found that the batter was a little thick so I added more milk until it had a nice runny consistency that would be required to swirl it around the pan. The whole wheat crepes worked out well; they were a little heavier than the regular ones but they were still pretty light and fluffy. They were even good enough to enjoy eating plain, especially while still warm.
Whole Wheat Crepes
- 1/4 cup whole wheat flour
- 1/4 cup all purpose flour
- 1 egg
- 3/4 cup milk
- 1/8 teaspoon salt
- 1 tablespoon butter (melted)
- Mix everything in a large bowl.
- Pour 1/4 of the mixture into a lightly buttered pan heated at medium.
- Tilt the pan and turn so that the mixture evenly coats the entire bottom of the pan.
- Cook the crepe until golden brown on the bottom, about 2 minutes.
- Flip and cook the other side until golden brown.