This basic recipe makes a tasty wrap for any type of filling. In this method, we fold the crepe into a square leaving a little “window” in the middle to show off what's inside, but you can simply roll the crepe over a filling or fold it in half. Try lightly sweetened ricotta and a drizzle of apricot jam inside or, for a savory crepe, fill the crepes with sautéed spinach, mushrooms and garlic.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2012

Gallery

Recipe Summary

total:
55 mins
Servings:
6
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process whole-wheat flour, all-purpose flour, sugar (for sweet crepes), salt, eggs, milk and oil (or butter) in a blender or food processor until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.

    Advertisement
  • Slowly whisk seltzer into the batter. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Ladle 1/3 cup batter into the center of the pan; immediately tilt and rotate the pan to spread evenly over the bottom.

  • Cook until the underside is lightly browned, about 30 seconds to 1 minute. Using a heatproof silicon or rubber spatula, lift the edge, then quickly grasp the crepe with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds. Slide onto a plate.

  • Repeat with the remaining batter, spraying the pan as needed and stacking crepes as you go. If the pan begins to smoke, reduce the heat to medium. As you prepare your filling, cover crepes with a clean kitchen towel or keep warm in a 200 degrees F oven.

  • To assemble, place a crepe on a clean cutting board. Spread a filling of your choice in the center, leaving a 1- to 2-inch border. Fold in the sides to make a square shape, leaving a "window" in the center. Press down on the corners, as necessary, to help keep the crepe folded.

Tips

Make Ahead Tip: Prepare the batter through Step 1 and refrigerate for up to 12 hours; refrigerate crepes between sheets of wax paper and wrapped in plastic for up to 2 days.

Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.

Nutrition Facts

129 calories; protein 6.2g 13% DV; carbohydrates 16.5g 5% DV; dietary fiber 1.3g 5% DV; sugars 1.1g; fat 4.2g 7% DV; saturated fat 1g 5% DV; cholesterol 94mg 31% DV; vitamin a iu 175.1IU 4% DV; vitamin cmg; folate 43.1mcg 11% DV; calcium 41mg 4% DV; iron 2.3mg 13% DV; magnesium 7.5mg 3% DV; potassium 89.5mg 3% DV; sodium 141.6mg 6% DV; thiamin 0.1mg 10% DV.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/19/2012
Whole-Grain Crepes I made the crepes today. They turned out just as the recipe said. There was 7 crepes-my husband & I ate 6 of them. I stuffed them with shrimp & ham sour cream and put grated cheese on top of them. They were SO good I plan on having them when our relatives come to visit next week. Since I can make them ahead of time-I certainly will make them. And anybody can make them. Just follow the simple directions. I can't put a photo we ate them too fast. Sorry. Read More
Rating: 4 stars
07/09/2012
Easy and delish! I used whole wheat pastry flour instead of white whole wheat and the substitution was fine. I found the recommended amount of batter made the crepes too thick so I used only 1/2 cup per crepe and the thickness and texture were perfect. Next time I'd like to use two 9 skillets so I can get an assembly line going and make a bunch verynquickly. Pros: Healthy and tasty Read More