Whole Wheat Crepes

I thought I’d take a break from the emergency preparedness postings today and give you one of the healthy breakfast ideas I promised. I usually make this recipe as a breakfast but crepes can certainly be used as a dessert or if you stuff them with chicken and vegetables you can serve as lunch or dinner. I served them at my wedding reception as a dessert. We had a chocolate fountain and lots of fresh fruit and Bavarian cream and our guests were able to stuff the crepes anyway they wished.

I try to use whole wheat flour now whenever possible and this is a recipe that whole wheat works wonderfully with. I really can’t tell a difference between using whole wheat or white flour, so I opt for whole wheat. So here you go…

Whole Wheat Crepes

4 eggs

1 Tbl oil or butter

1 1/3 cup milk

1 cup whole wheat flour (may substitute white all-purpose flour)

½ tsp salt

1 Tbl ground flax seed (optional)

Mix the eggs and oil. Then add the milk. Next add flour, salt, and flax seed. Beat until the mixture is smooth and contains no lumps.

Heat a large non-stick frying pan to medium high heat. Pour about a half cup of batter to the center of the pan and then lift pan and move your wrist in a circular motion to allow batter to coat the entire bottom of the pan. The crepe should be very thin. Flip the crepe to other side once the first side is golden brown.

Fill crepe with fresh fruit, jam, syrup, whipped cream, nutella, or whatever you wish. If you are looking for healthy options, see this post. Everyone folds their crepes a bit differently. I like to fold mine like a burrito to keep everything inside. This makes six large crepes.

Fill your crepe with delicious toppings, such as real maple syrup, strawberries, and whipped cream in this crepe.