April 20, 2011

Scrumptious Crepes

I love crepes! They are not only delicious, but reminiscent of the cobblestone sidewalks, boutique shops and casual dining establishments you'd find in many a European neighborhood. Living in Belgium, traveling through France...and stopping in as many creperies as possible - sweet or savory, it didn't matter. Alas, this was way before children, which seems like such a lifetime ago. 

Indulging in a truly European crepe is, as stated, an indulgence. Now, I hesitate before making them. They can be richly decadent with lots of sugar, butter and milk. This is a recipe for a yummy, healthier version of the traditional crepe. Fillings can be a dusting of powdered sugar, some nutella, jam or fruit, or you can go the savory route with veggies and ham. Fill to your heart's desire.

scrumptious whole wheat crepe recipe
serves 4

1 cup whole wheat pastry flour, sifted
2 eggs
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons butter, melted (my favorite is Earth Balance butter)
1/2 cup milk (soy or rice milk are good substitutes)
1/2 cup water

1. In a large mixing bowl, combine flour, eggs, sugar, salt, butter and 1/4 cup milk. Whisk until smooth and gradually add the remaining milk and water. Batter should nice and thin.

2. Lightly oil an 8- to 9-inch skillet and heat over medium-high heat. When hot, add approximately 1/4 cup of batter and quickly tilt pan to completely coat the bottom. The key to a tasty, light crepe is how thin it is. If you don't move quickly, batter will set and your crepe will be too thick.

3. Cook crepe for about 1 minute until lightly browned, flip and cook for another 30 seconds. As you cook, you can stack them on top of one another until ready to eat. Fill and enjoy!


Post a Comment