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.
Ingredients:
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)
Directions:
1. Mix everything in a large bowl.
2. Pour 1/4 of the mixture into a lightly buttered pan heated at medium.
3. Tilt the pan and turn so that the mixture evenly coats the entire bottom of the pan.
4. Cook the crepe until golden brown on the bottom, about 2 minutes.
5. Flip and cook the other side until golden brown.
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Crepes
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