Tom’s Basic Whole Wheat Crepes
Whole Wheat crepes can be filled with almost anything. They are super soft and Yummy. Think of them as super thin pancakes.
- 1 cup flour
- 2 large eggs
- ¼ teaspoon salt
- 1⅛ cup milk
- 2 tablespoons butter, melted
- Non stick spray for pan
- In a large mixing bowl, whisk together the eggs, milk melted butter and salt.
- Gradually add the flower and stir until all lumps are removed and mix is smooth. Depending on your brand of flour, you may need to add just a little more milk to make batter smooth enough.
- Spray a large fry pan and heat over medium heat. Pour enough batter into pan, to coat the pan. Swirl mixture to help coat evenly.
- Cook crepe for about 1½ minutes, until bottom is light brown. Loosen with large spatula, turn and cook for about 1 more minute on the other side.
- Place crepes between sheets of waxed paper to cool slightly before using to fill.
Here are pictures from us cooking these crepes
As you can see this recipes does not require many items.
In a mixing bowl combine the eggs, milk, melted butter, and salt.
Add the flour and mix until batter is smooth.
Lightly spary a large 10″ skillet with cooking spray and heat over medium high heat.
Add just enough batter to completly cover the bottom of the pan.
Let cook until firmmed up, about 1 to 11/2 minutes. Them flip over and cook for about 1 minute on the second side.
Stack the crepes on a plate with wax paper sheets between each crepe and cover to keep warm.
You will get between 4 to 5 crepes from this recipe.
Cooked By; Tom Corliss
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About Tom Corliss
Tom Corliss is a web publisher, internet marketer, and website developer, with 3 current websites, Home Information Guru.com, Home Selling Resources.com, and Simple-Food-Solutions.com. He also runs a home improvement company Corliss Property Enhancements. He has recently completed a new e-Book for anyone wanting to sell their home fast: Home Sellers Handbook
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Here is a link to our: Spinach, peperoni, and Mushroom stuffed crepes