This basic crepe recipe is a tasty wrap for sweet and savory fillings.
Active Time: 10 minutes |
Total Time: 40 minutes (including resting time)
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
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.
Per crepe :
2 g Fat;
1 g Sat;
0 g Mono;
41 mg Cholesterol;
6 g Carbohydrates;
2 g Protein;
1 g Fiber;
53 mg Sodium;
24 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1/3 starch, 1/3 lean protein
Tips & Notes
Make Ahead Tip: Refrigerate crepes between sheets of wax paper for up to 2 days or freeze for up to 1 month.
Buckwheat flour is available at natural-foods stores or by mail-order from Bob's Red Mill, (800) 349-2173, www.bobsredmill.com.