Saturday, January 14, 2012

Yes, Whole Wheat Crepes!

Where do you think crepes began? In the early days of the crepe, white flour was reserved for royalty. Crepes were originally made from buckwheat.  As white flour became more affordable people began to enjoy white flour crepes as an after-dinner or special breakfast treat. 
If you can make pancakes, you can definitely make crepes! I know that they might seem fancy, but they are incredibly versatile and can be served with both savory and sweet fillings and store extremely well. I recommend using a shallow 8" non-stick skillet for easy cooking. Cool them on a wire rack before wrapping them in plastic wrap and storing in the fridge. 

Try this recipe for a good-for you crepe!
Whole Wheat Crepe with berries & cream

Crepe Batter - makes 12-15 crepes
1 ½ cup water
1 cup whole wheat pastry flour 
1/2 cup low-fat, 1% buttermilk
2 egg whites
2 teaspoons olive oil
¼ teaspoon salt
Non-stick cooking spray


Blend all ingredients in a blender or food processor until smooth. Refrigerate 1 hour or up to 8 hours covered.
Heat a griddle or a crepe pan over medium heat. Coat with cooking spray. Transfer about ¼ cup of the batter onto the griddle or pan and spread it out with a small spatula or spoon. Cook 2 to 3 minutes until the crepe begins to brown around the edges, and starts to dry out on the top. Flip and cook an additional 2 minutes until the crepe is no longer wet in the center but still moist.