Whole Wheat Crepes
|Milk||1 Cup (16 tbs)|
|Whole wheat flour||2⁄3 Cup (10.67 tbs)|
In a blender or food processor (or with a wire whip or electric mixer), blend eggs and milk; add flour and blend until smooth.
Let stand at room temperature for 1 hour.
Place a 6 or 7 inch crepe pan or other flat bottomed frying pan over medium heat.
When hot, add 1/4 teaspoon of the butter and swirl to coat surface.
Stir batter and pour about 2 tablespoons (all at once) into hot pan; immediately lift and tilt pan so batter covers entire bottom of pan. (Don't worry if there are a few little holies.)
Return to heat and cook until surface appears dry and edge is lightly browned.
With a spatula, turn and brown other side.
Turn out onto a plate, stacking crepes as made.
If made ahead, cool, then place wax paper between each crepe; package airtight (in quantities you expect to use) and refrigerate for as long as 3 days or freeze for longer storage.
Allow crepes to come to room temperature before separating; they tear if cold.
Fill crepes as desired and roll or fold to enclose.