Whole Wheat Crepes

Crepes are a great way to serve up lots of different foods for picky eaters.  They are yummy plain for those of us who prefer a bland taste, or filled with all sorts of great fillings for the more adventurous types.  This is a recipe that actually tastes BETTER with 100% whole wheat flour, if you ask me.  You can add a sprinkle of ground flax-seed or bran to it too, if you like.  They are a great addition to the lunch box, served as a wrap with their favorite sandwich fillings.

At our house, the girls each have one small one warm off the stove to eat while waiting for breakfast, then one at the table when they are all ready.  We like to fill them with fruit and spoon vanilla yogurt on top.  I fill a platter with all sorts of fruit and berries and give the girls each a small butter knife and let them chop up and build their own crepes right on their plates.  They are way more adventurous when they are making them by themselves.

Recipe

• 1 cup whole wheat flour
• 2 eggs
• 3/4 cup milk or soy milk (unflavoured)
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted or vegetable oil
• 1 TBSP sugar -optional, but if you are going to serve them plain, it gives them a hint of sweetness

1) Mix milk, water, egg, sugar and salt with a whisk until frothy.

2) Add the flour and incorporate it with the whisk slowly until it is all blended and the give it a good whisking to add some air into the batter.  It forms lumps quite easily.  You can ignore a few lumps, if you like or you can use an electric mixer to whisk them away.  I use my stand mixer with the whisk attachment.  It’s really not a bad thing to have a few small lumps though.  You won’t even notice them once they are filled with yummy ingredients.

3) Heat a non stick pan on medium heat for a few minutes and then rub the pan with a greased paper towel (or cooking spray, if you prefer)  I just dab a bit of butter or oil onto a paper towel and it lasts for the whole batch of crepes.  I don’t like them cooking in grease and there is already a bit of butter or oil in them.

4) Ladle a spoon full of batter into the center of the pan.  Use the bottom of the ladle to spread the batter into a nice sized crêpe that is not too thick.  Once the top of the crêpe changes to a slightly dryer look – a bit darker and …dryer looking, flip it and cook on the other side.  If that instruction doesn’t make sense, just gently lift the corner of the crêpe and peek to see if it’s golden brown.  When both sides are golden, remove it and start the next one.

Serving suggestions:

• with ham and cheese, like a wrap….great in a lunch box
• with a sprinkle of brown sugar and a squeeze of lemon juice
• with maple syrup and fruit
• with yogurt and fruit
• with vegetables and cheese sauce
• with peanut butter and jam
• sautéed mushrooms
• any other favourite crêpe fillings!

Make me some new suggestions…..how do your kids like their crepes?

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