Thin and delicate, these delicious whole-wheat crepes can be filled with anything you like – sweet or savory (see suggestions below). They are actually quite easy to make – certainly no more difficult than pancakes.
Crepes are meant to be fairly bland – they’re just a canvas for various fillings. But if you’re making only sweet crepes, as I did this morning, add a tablespoon of pure vanilla extract to the egg mixture for delicious, vanilla-flavored crepes.
- 2 cups white whole-wheat flour
- ¼ teaspoon salt
- 1 teaspoon sugar
- 3 large eggs
- 1 cup whole milk
- 2 cups water
- 1 tablespoon melted unsalted butter
- 2 tablespoons melted unsalted butter for frying
- In a medium bowl, whisk together the flour, salt and sugar.
- In a large bowl, beat the eggs. Add the milk, water, and 1 tablespoon melted butter, mixing after each addition.
- Gradually add the flour mixture to the egg mixture, whisking constantly with a hand whisk, until combined.
- Allow the mixture to rest in the fridge, covered, for 1 hour. This will allow the batter to stabilize and thicken, and will help prevent the crepes from tearing as you cook and flip them. You can also make the batter the night before and chill overnight. The fat will separate after chilling, so give it a quick mix before you start cooking the crepes.
- Heat a 10-inch nonstick skillet over medium heat, about 3 minutes. Brush with a very thin layer of butter. Pour ¼ cup batter per crepe, swirling to spread evenly. Cook 2-3 minutes on the first side, until edges start pulling away from the skillet, then flip with a wide spatula and cook 2 more minutes on the other side. You can cut the cooking time in half by using two skillets simultaneously.
- While the second side is cooking, add the filling to the first side. Sweet fillings can be as simple as a teaspoon of brown sugar (my personal favorite), a drizzle of honey, or cinnamon sugar (1 teaspoon granulated sugar mixed with a dash cinnamon); a tablespoon of chocolate sauce or chocolate spread such as Nutella (soften it in the microwave first); you can add coconut flakes, chocolate chips and/or fruit such as banana and strawberries.
- For a savory filling, I usually use ¼ cup shredded sharp cheddar cheese and a thin slice of ham. Keep the filling light and simple and resist the urge to pile it on - crepes are supposed to be light and delicate, not heavy, soggy, or overly sweet.
- Fold the crepe in half, then again in half. You may dust sweet crepes with powdered sugar for a prettier presentation. Serve immediately.
- Brush the skillets with more butter, and repeat. If you prefer to serve everyone at the same time rather than serve the crepes as you make them, preheat the oven to 200 degrees F and keep the finished crepes, stacked on top of each other and loosely covered with foil, in the warm oven, then proceed to filling and serving. But I find that they taste best when served straight out of the skillet, and really, it makes for a fun, informal breakfast, cook surrounded by hungry, happy diners.