- 1/2 cup whole-wheat flour, (see Variations, below)
- 1/2 cup all-purpose flour
- 1 teaspoon sugar, (for dessert crepes; optional)
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup 1% milk
- 2 teaspoons butter, melted, or canola oil
- 1/2 cup seltzer water, or club soda
Combine whole-wheat flour, all-purpose flour, sugar (if using), salt, eggs, milk and butter (or oil) in a food processor or blender; process until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.
Slowly whisk seltzer water (or club soda) into the crepe batter. Lightly oil a small nonstick skillet with a crumpled paper towel; heat the skillet over medium-high heat. Ladle about 2 tablespoons batter into the skillet with a small ladle or measuring cup; immediately tilt and rotate the pan to spread the batter evenly over the bottom.
Cook the crepe until the underside is lightly browned, about 30 seconds. Using a small metal spatula or a fork, lift the edge of the crepe, quickly grasp it with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds longer. Slide the crepe onto a plate.
If serving immediately, fill and roll or fold the crepe. Continue to cook crepes with the remaining batter, oiling the pan as needed and stacking crepes as you go.
Buckwheat Crepes: Substitute buckwheat flour for the whole-wheat flour. Fill with sauteed apples or smoked salmon and cream cheese.
Cornmeal Crepes: Substitute cornmeal for the whole-wheat flour. Try with a spicy chili or with blueberries and cream cheese.
- Serving: Per crepe
- Calories: 49
- Carbohydrates: 6g
- Fat: 2g
- Protein: 2g
- Dietary Fiber: 1g
- Saturated Fat: 1g
- Monounsaturated Fat: 0g
- Cholesterol: 41mg
- Potassium: 24mg
- Sodium: 53mg
- Exchanges: 1/3 starch, 1/3 lean protein
- Carbohydrate Servings: 1/2