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Sunday, February 01 2015

ingredients
1/2   cup   whole-wheat flour, (see Variations, below)
1/2   cup   all-purpose flour
1    teaspoon   sugar, (for dessert crepes; optional)
1/4   teaspoon   salt
3      large eggs
1/2   cup   1% milk
2    teaspoons   butter, melted, or canola oil
1/2   cup   seltzer water, or club soda
directions
Combine whole-wheat flour, all-purpose flour, sugar (if using), salt, eggs, milk and butter (or oil) in a food processor or blender; process until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.
Slowly whisk seltzer water (or club soda) into the crepe batter. Lightly oil a small nonstick skillet with a crumpled paper towel; heat the skillet over medium-high heat. Ladle about 2 tablespoons batter into the skillet with a small ladle or measuring cup; immediately tilt and rotate the pan to spread the batter evenly over the bottom.
Cook the crepe until the underside is lightly browned, about 30 seconds. Using a small metal spatula or a fork, lift the edge of the crepe, quickly grasp it with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds longer. Slide the crepe onto a plate.
If serving immediately, fill and roll or fold the crepe. Continue to cook crepes with the remaining batter, oiling the pan as needed and stacking crepes as you go. Variations: Buckwheat Crepes: Substitute buckwheat flour for the whole-wheat flour. Fill with sauteed apples or smoked salmon and cream cheese. Cornmeal Crepes: Substitute cornmeal for the whole-wheat flour. Try with a spicy chili or with blueberries and cream cheese.
Tips:
Buckwheat flour is available at natural-foods stores or by mail-order from Bob's Red Mill, (800) 349-2173, www.bobsredmill.com.
MAKE AHEAD TIP: Refrigerate crepes between sheets of wax paper for up to 2 days or freeze for up to 1 month.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 49, Fat, total (g) 2, chol. (mg) 41, sat. fat (g) 1, carb. (g) 6, fiber (g) 1, pro. (g) 2, sodium (mg) 53, Potassium (mg) 24, Starch () 0.33, Lean Meat () 0.33, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:00 am   |  Permalink   |  0 Comments  |  Email
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