Nutritious Whole Wheat Crepes
These versatile whole wheat crepes are perfect for satisfying your sweet or savory cravings! Filled with delightful ingredients, they can be transformed into a delectable dessert, a hearty breakfast, or even a savory main course. With a batter that's both nutritious and easy to work with, just remember to refrigerate it for at least one hour before cooking to achieve the best texture. Whether you choose to fill them with fresh fruits, creamy fillings, or savory ingredients, these crepes are sure to impress. Enjoy them for any meal of the day, and don't hesitate to explore creative topping options!
12
Servings
N/A
Calories
5
Ingredients
Ingredients
Eggs
3 (beaten)
Milk
2/3 cup (whole or low-fat)
Unsalted Butter or Margarine
2 tablespoons (melted)
Salt
1/4 teaspoon (optional to taste)
Whole Wheat Flour
1/3 cup (sifted)
Instructions
1
In a medium bowl, beat the eggs until frothy. Add the milk, melted unsalted butter or margarine, and salt. Mix well for about 20 seconds until combined.
2
Sift the whole wheat flour into a separate bowl. Gradually add the liquid mixture to the flour while whisking continuously, ensuring there are no lumps. This should take about 1 minute.
3
Alternatively, you can use a blender. Combine the eggs, milk, melted butter, and salt in the blender and blend for 15 seconds. With the blender running, gradually sprinkle in the flour, then blend until the batter is smooth (about 30 seconds).
4
Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour, allowing the flour to swell and create a softer batter. The batter can be kept in the refrigerator for up to 4 hours if needed.
5
When ready to cook, brush a crepe pan or a heavy skillet with a little melted butter and heat it over moderate heat for about 30 seconds, or until hot.
6
Stir the batter gently before pouring. Pour 2 tablespoons of batter into the skillet and quickly tilt the pan in a circular motion to evenly coat the bottom.
7
Cook the crepe for about 1 minute, or until the edges are golden brown. Using a spatula, carefully flip the crepe and cook for another 30 seconds on the other side.
8
Transfer the cooked crepe to a warm plate and repeat the process with the remaining batter, brushing more butter on the skillet as needed.
9
To store, allow crepes to cool, then separate them with sheets of wax paper. Place them in an airtight container and refrigerate for up to 24 hours, or freeze for up to 1 month wrapped in aluminum foil.
10
Serve with your choice of fillings or toppings, such as fresh fruits, nuts, creams, or sauces for delicious variations. Enjoy flavorful creations like Walnut Crepes with Mocha Sauce or delightful Cinnamon Crepes with Caramel Sauce and Pecans.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Nutritious Whole Wheat Crepes?
They are versatile crepes made with whole wheat flour that can be served as a sweet dessert, a breakfast item, or a savory main course.
How many servings does this recipe provide?
This recipe yields approximately 12 servings.
What are the main ingredients for the batter?
The batter consists of eggs, milk, melted unsalted butter or margarine, salt, and sifted whole wheat flour.
How many eggs are needed?
The recipe requires 3 eggs, which should be beaten until frothy.
What kind of milk should I use?
You can use either 2/3 cup of whole milk or low-fat milk.
Can I use margarine instead of butter?
Yes, you can use 2 tablespoons of either melted unsalted butter or margarine.
How much whole wheat flour is used?
The recipe calls for 1/3 cup of sifted whole wheat flour.
Should the flour be sifted?
Yes, the whole wheat flour should be sifted into a separate bowl before mixing.
Can I mix the batter in a blender?
Yes, a blender can be used to combine the eggs, milk, butter, and salt for 15 seconds before gradually adding the flour.
How long do I blend the batter once the flour is added?
Blend the batter for about 30 seconds until it is smooth.
Is it necessary to refrigerate the batter?
Yes, the batter must be refrigerated for at least 1 hour to allow the flour to swell for a softer texture.
What is the maximum time the batter can stay in the fridge?
The batter can be kept in the refrigerator for up to 4 hours.
What type of pan should I use to cook the crepes?
A crepe pan or a heavy skillet is recommended for cooking.
What heat setting is best for cooking crepes?
The crepes should be cooked over moderate heat.
How much batter do I use for each crepe?
Use 2 tablespoons of batter per crepe.
How do I ensure the crepe is thin and even?
Quickly tilt the pan in a circular motion immediately after pouring the batter to coat the bottom evenly.
How long do I cook the first side of the crepe?
The first side should cook for about 1 minute until the edges are golden brown.
How long does the second side take to cook?
The second side takes approximately 30 seconds.
Do I need to grease the pan between crepes?
Yes, brush more melted butter onto the skillet as needed between crepes.
How do I keep the finished crepes warm?
Transfer cooked crepes to a warm plate while you finish cooking the rest of the batter.
What is the best way to store leftover crepes?
Separate cooled crepes with sheets of wax paper and place them in an airtight container.
How long can I refrigerate cooked crepes?
Cooked crepes can be refrigerated for up to 24 hours.
Can these whole wheat crepes be frozen?
Yes, they can be frozen for up to 1 month if wrapped in aluminum foil.
What are some suggested sweet fillings?
Fresh fruits, nuts, creams, mocha sauce, or caramel sauce are excellent sweet options.
Can I make savory crepes with this recipe?
Yes, these crepes are designed to be versatile and work well with savory main course ingredients.
Is the salt in the recipe mandatory?
The salt is listed as 1/4 teaspoon and can be adjusted to your personal taste preference.
Should I stir the batter before cooking?
Yes, you should stir the batter gently before pouring it into the pan.
What color should the edges be before flipping?
The edges should be golden brown before you carefully flip the crepe with a spatula.
What is an example of a fancy variation for these crepes?
Try Walnut Crepes with Mocha Sauce or Cinnamon Crepes with Caramel Sauce and Pecans.
How long should I heat the pan before adding batter?
Heat the greased pan for about 30 seconds until it is hot before pouring the batter.