Pizza Crêpes

Combine whole-wheat flour, all-purpose flour, salt, eggs, milk and butter in a blender; process until smooth, scraping down the sides once or twice. Refrigerate for at least 30 minutes.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add bell pepper and mushrooms; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat and stir in pepperoni. Transfer the mixture to a bowl. Wash and dry the pan.

Place a baking sheet in the oven and preheat to 200°F.

Slowly whisk seltzer (or club soda) into the batter. Coat the pan with cooking spray and heat over medium-high heat. Add 1/3 cup of the batter and immediately swirl to coat the bottom of the pan. Cook until the underside is lightly browned, about 30 seconds. Flip the crêpe and spread 2 tablespoons marinara in the center, leaving a 1-inch border. Top with 1/4 cup cheese and 1/2 cup of the pepperoni mixture. Cover and cook until the cheese is melted and the crêpe is browned, about 1 minute more.

Fold the sides of the crêpe in toward the center and transfer it to the pan in the oven to keep warm. Repeat with the remaining batter, marinara, cheese and pepperoni mixture to make 5 more crêpes, coating the pan with cooking spray each time and adjusting the heat as necessary. Serve with Parmesan and crushed red pepper, if desired.