Batter For Crepes
|Whole wheat flour||1 Cup (16 tbs)|
|Flour||1 Cup (16 tbs) (unbleached)|
|Eggs||4 , lightly beaten|
|Milk||2 Cup (32 tbs)|
|Vegetable oil||7 Tablespoon|
Mix flour and salt together in a medium-sized bowl.
Make a well in the middle and pour in eggs.
Beat until smooth.
Add milk slowly, keeping batter smooth.
Finally, add oil.
Let rest several hours.
Stir well just before using and pour by the ladleful into a lightly greased, 9-inch crepe pan.
Turn when first side is golden and cook other side.
Repeat until all batter is used.
Set crepes aside on paper towels until ready for filling, or keep hot if using immediately.