An easy recipe for whole wheat crepes, perfect for a light breakfast, sandwich wrap, or even enchiladas.
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.