Whole-Wheat Crepes
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INGREDIENTS 1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 teaspoon salt
3 large eggs
1 cup whole milk
2 tablespoons melted butter
Clarified butter, for cooking the crepesSift the all-purpose flour into a bowl; stir in the whole-wheat flour. Make a well in the center of the flours. Add the salt and 1/2 of the milk, whisking to make a smooth batter.
Whisk in the eggs, being careful to not overbeat the batter. Stir in 1/2 of the remaining milk and the melted butter. Cover and let the batter rest for 1 to 2 hours.
Just before cooking, stir in the remaining milk, adding more if necessary, so that the batter is the consistency of thin cream.
Heat an 8-inch crepe pan or skillet over medium-high heat. Sprinkle a few drops of water on the pan; if they sizzle, the pan is ready to use. Brush the pan with the clarified butter.
Using a 1/4 cup measure, fill it with batter and pour it into the skillet. Immediately pick up the pan and tilt and swirl it so that the batter covers the entire bottom of the pan. Pour any excess batter back into the bowl.
Loosen the edges of the crepe with a metal spatula. You can use a spatula to turn the crepe, but I usually turn it with my fingers. Using both hands, I pick up the loosened edges with my thumb and index finger and quickly flip it over.
Cook on the other side until lightly golden, usually less than a minute, and slide it out onto a plate. Cover with waxed paper. Repeat with remaining batter.
TO SERVE - These crepes may be filled with either sweet or savory fillings. Try ham and cheese or just a simple squeeze of lemon juice and a sprinkle of sugar.
TO STORE - Crepes may be kept tightly wrapped for up to 3 days in the refrigerator. They may also be frozen. Be sure to bring them to room temperature before using.
TO REHEAT - Crepes may be reheated. Reheat in foil in a 325 degree oven for 15 to 20 minutes.