Whole Wheat Crepes
Note: I didn't get a picture because they were gone SO FAST. Mike never had crepes before and I was going to make them this weekend whether I was out of all purpose flour or not! This recipe convinced me that whole wheat flour can do no wrong. They were light, smooth, rich, and everything a crepe should be. Other than the slightly-dark color, you would never know these were whole wheat. Seriously. I did modify this a bit, of course, but only because I knew I wanted them on the sweet side. Ingredients 3 eggs 1 cup milk 1/4 cup water 1 1/4 cups whole wheat flour 1 tbsp sugar 1/2 tsp. salt 1 tsp. vanilla 2 T. melted butter (butter for the pan) Directions 1) Whisk all ingredients together VERY WELL. 2) (optional step) Refrigerate the batter for 30 minutes or more for a more tender crepe. 3) Heat pan over medium heat. When the pan is hot, butter it and add between 1/4c and 1/3c of batter to the pan, tilting to cover the pan. 4) Cook until the bottom of the crepe is lightly brown