Having had a crêpe fascination since my friends, sisters Laura and Kristen, introduced them to me in my youth, it's kind of crazy that I haven't posted this recipe until now. My children now adore these and though we began making them together stuffed with yogurt and fruit at breakfast or whipped cream and fruit for dessert, upon realizing we had no bread for packing lunches one morning, I whipped up a batch and they instantly became a refrigerator staple food item.
I've played around with the original recipe and this is the consistency we like best here--it's mostly whole grain with just a little white flour for reduced "chewiness". The best thing about these crêpes, aside from the taste, is that they have only a handful of real ingredients, no preservatives and they last a week in the fridge. Well, they would, if they weren't so good!
3 Eggs, large
2 ¼ cups 2% milk
1 cup King Arthur's White Whole Wheat flour
½ cup All purpose, unbleached flour
½ teaspoon salt, fine or flake kosher preferred
2 tablespoons extra virgin olive oil*
-Shallow sauté pan or crepe pan (if you have one), I use a 10" well-seasoned almuninum pan
-Brush for oiling pan
-Blender, to thoroughly combine egg into mixture.
1 - In blender, combine eggs, milk, flours and salt and mix to bring together and then turn off; no over-blending necessary. Set aside and prepare pan.
2 - In shallow sauté pan, brush with liberal amount of oil. Much like oiling a waffle iron, you will not need nearly as much after the first couple are made.
3 - Turn heat up to high and warm up pan; do not allow oil to reach smoking point. When you see pan has heated up thorougly, reduce heat to medium-low.
4 - Working quickly, pour approximately 3 tablespoons of batter into pan (more or less depending on desired thickness and pan size). I always pour mine in the top, left corner, furthest away from me. Then, using your wrist, roll the batter quickly around the pan to evenly coat (see photo below). If it doesn't turn out right away, never fear, it can sometimes take several attempts to get it just right--be patient!
Crepe batter with wheat bran added, just after it's been poured and swirled around the pan.
5 - Allow to set thorougly; this should take anywhere from 45 seconds to 1 ½ minutes. Use turner to begin gently loosening up edges from pan (see below).
6. When you can see that the entire piece will lift easily out of the pan without tearing, user turner to release it completely and then flip it over cooking the other side just for about 20 seconds or until sligtly browned and the moisture has dried from the surface.
7. Remove from pan and set aside. Once cool enough to not melt the wax, layer between pieces of wax paper. Store in air tight container or large zipper bag, in refrigerater, for up to one week. See how many different things you can come up with to roll them around! From veggies to ice cream to deli meat--you'll be surprised at just how versatile they can be.
* Much less oil will be used if your pan is well-seasoned. 2 tablespoons is a gross over-estimate of how much could be used so the fat in this recipe is probably over-accounted for.
Makes 12 Crêpes. Per crêpe:
Nutritional data created using ingredient compilation system for 2,000 calorie diet and is deemed close but not exact.
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