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
More From EatingWell
Boneless chicken thighs can take plenty of cooking without...
An outstanding salad dressing can take your salad from ho-hum...Oatmeal is an ideal breakfast for cooler months and is arguably...
Who says entertaining has to be reserved for the weekend only...
Peanut butter is a healthy ingredient and more versatile than...
If you’re watching your sodium intake, these low-sodium snack...
When it comes to making healthy slow cooker chicken recipes,...
Whether you’re packing a healthy snack for yourself or your...
When you’re watching your diet, snacking healthfully can keep...
Snacking (done right) can be a healthy way to curb your...
Muffin tins are great for making more than just muffins,...
Pasta is a favorite comfort food—it’s quick, easy to cook and...
When the temperature drops and the days get shorter, there's...
Having a snack attack? Stock your fridge and pantry with...
Low-fat cottage cheese is a healthy addition that adds...
Pass on store-bought snacks that are loaded with fat and...
- 8 or more
- Type of Dish
- Other (non-main dish)
- Ease of Preparation
- Total Time
- 45 minutes or less
- Spring 2004