Whole Wheat Crepes

by Alexandra

Surprisingly, these morsels don’t look anything like whole wheat, but I assure you, they are! These delicious, simple crepes can be adapted to serve any number of people, and can be filled with just about anything. They’re versatile, easy and delicious!

For every two crepes to be made, whisk together 1 egg, 1/4 cup skim milk, 1/2 teaspoon of honey and a pinch of sea salt.

Slowly add 1/4 cup of whole wheat pastry flour and whisk very well.

Allow batter to rest for at least 5 minutes. In the mean time, heat a 10-inch teflon skillet (sprayed with cooking spray)  over medium heat.

Pour about 1/3 cup (less by 1 tablespoon) of batter into the skillet and quickly rotate in the air to coat the entire bottom surface of the skillet evenly. Cook for 45-60 seconds.

Flip and cook for another 30-45 seconds.

While the second side is cooking, add your toppings. I used about 2 tablespoons of extra sharp 2% cheddar cheese, but other good ideas include jam, nut butter, fruit compote, sautéed vegetables or meat/cheese.

Roll or fold crepes, and serve immediately, while still hot.