Wednesday, January 16, 2013

Whole Wheat Crepes

Crepes are a fun dinner on those nights when you have a little more time for cooking and you have eggs that need to be used up.  Here is a recipe I found on a blog entitled 100 Days of Real Food some time ago that works really well with whole wheat flour.  I would encourage you to look around Lisa's site.  She has a lot of great ideas on how to get "real" food into your diet, especially if you are just starting out with trying to get away from a lot of processed foods.

My adaptation to the recipe from Lisa's site does not change the ingredients for the batter, but instead of just cooking one crepe at a time I will show you how I use a griddle to get the cooking done in half the time. Plus, I have a few sauce recipes that are easy to make and serve along with the crepes.

Here are the ingredients you need to put into your blender and pulse on high until they are well incorporated and frothy:
  • 3 eggs
  • 1 cup whole-wheat flour
  • 1 cup milk
  • ¾ cup water
  • 1 tablespoon honey
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 1 tablespoon butter, melted + extra for cooking

 Next, let the batter sit on the counter for at least 15 minutes while you make the sauces.

This is a double recipe

Blueberry (or Blueberry-peach) Sauce:
Put 2 cups of blueberries, frozen or fresh into a pot.  Add 2 cups of pureed peaches or 1 cup of water.  Heat to boiling.  (If just using blueberries you will want to add a Tablespoon or two of honey at this point.)  Boil down to a sauce consistency.

Chocolate Peanut Butter Sauce: 
 Put 1/2 cup of natural peanut butter into a pot.  Mix in 1 Tablespoon of cocoa powder and then add 3 Tablespoons of water or more to make a sauce consistency.  (I ended up adding 1/2 cup of water to my sauce since my peanut butter was rather dry.)  Add 2 Tablespoons of honey and then cook and stir until warm.

Now, back to the crepes.

First, remix the batter since your wheat will have sunk to the bottom of the blender container.  Then, butter your griddle generously before each batch of crepes.  Use a ladle to scoop out the batter and then gently pour the batter from the inside of where the crepe is going to cook, swirling to the outside as you empty out the ladle - this may take a few tries but don't give up. Even if they don't all look good, at least they will taste good.

Here is what they look like just ladled out:


Here is what they look like flipped over:


REMEMBER:  Re-butter the griddle each time you make a new crepe or else they will stick.  You do not need to re-butter for each side of the crepe since there should be enough butter still on the griddle for the second side if you were generous in buttering for the first side.

I just keep the whole pile of crepes in the oven on warm until they are all done and ready to serve.

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