Whole Wheat Crepes
|Whole wheat pastry flour||1 Cup (16 tbs), sifted|
|Milk||1 Cup (16 tbs)|
|Non instant powdered milk||1⁄4 Cup (4 tbs)|
|Vegetable oil||1 Tablespoon|
Beat all ingredients together with a wire whisk or rotary beater until smooth.
Grease a heavy, round-bottomed crepe or omelet pan or a skillet thoroughly with butter.
Place the pan over medium-high heat.
When pan is hot, water drops will bounce off.
Ladle batter into pan; tilt so batter covers bottom.
Cook until bottom of crepe is lightly browned, turn and brown other side lightly.
Place crepes on paper towels to cool until ready to use.
Butter pan at regular intervals when necessary.
Extras can be frozen.
Crepes can be used as is, stuffed with vegetables, cheese, or a hard-boiled egg-cottage cheese-soy "beef" bits filling, rolled, and baked.