An easy recipe for whole wheat crepes, perfect for a light breakfast, sandwich wrap, or even enchiladas.
- ½ cup white whole wheat flour ((70g))
- ¼ teaspoon sea salt
- 2 large eggs ((112g))
- ½ cup + 2 tablespoons whole milk (See note)
- 1 tablespoon melted butter
- Whisk together flour, salt, eggs, milk, and melted butter until smooth. Alternatively, combine everything in a blender and puree until well combined.
- Heat 8″ skillet over medium-low heat and lightly grease with butter. Place a scant ¼ cup of batter in pan. Tilt/swirl the pan so that the batter covers the entire bottom of the pan in a thin layer.
- Cook for about 30 to 60 seconds, until the edges begin to peel away from the sides of the pan and look golden. Flip and cook for another 20 to 30 seconds. Adjust heat higher/lower depending on how fast the crepe is cooking. Layer done crepes, slightly overlapping, on a plate or wax paper.
Tips & Tricks: I don’t always weight my flour. When this happens, I start with 1/2 cup of milk and add extra as needed because I tend to measure light.
To freeze crepes, separate crepes with wax paper and place in an airtight container or freezer-safe bag. Store for a couple of months and thaw before using.
If making sweet crepes, you can add a few teaspoons of your favorite sweetener. I like to remove 1 tablespoon of the milk and add 1 tablespoon maple syrup or honey.
Nutrition: see the information.