I am not going to lie. There was definitely a learning curve with these. The first two or three went straight into the sink. The next two were edible, but definitely didn’t look like a crepe, but the rest of them were beautiful and delicious.
1 cup whole-wheat flour
1 cup milk
3/4 cup water
1 tablespoon honey
1 teaspoon vanilla
1/4 teaspoon salt
1 tablespoon butter, melted + extra for cooking
Put all ingredients in blender and mix well. Let stand about 15 minutes.
Melt and swirl around a small pat of butter in an 8 or 10-inch frying pan over medium heat.
Angle pan and pour enough batter on one side to thinly and evenly cover the pan. Very quickly swirl the batter around to cover the pan in one thin layer.
Immediately use your cooking spatula to push down the thin edges of the crepe around the perimeter.
After about 1 minute (and once it is golden brown on the bottom) carefully flip it over without tearing the crepe.
Fry for 1 more minute on the other side (until it is golden brown as well) and then roll up each crepe.
You could fill these with a zillion different things. We had them with butter and Crofter’s Blueberry Fruit Spread. Maple syrup or honey would also be good.
What did the family think? My oldest and I had these for breakfast and we loved them. Our youngest saved one for later. He wants to put Nutella in his, but I wouldn’t let him have Nutella for breakfast.
Where did this recipe come from? 100 Days of Real Food
Photo by Me