From EatingWell: Spring 2004
This basic crepe recipe is a tasty wrap for sweet and savory fillings.
- 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.
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.
Per crepe: 49 calories; 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.
Carbohydrate Servings: 1/2
Exchanges: 1/3 starch, 1/3 lean protein
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- 8 or more
- Type of Dish
- Other (non-main dish)
- Ease of Preparation
- Total Time
- 45 minutes or less
- Spring 2004
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