- August 16, 2008 at 10:00 am #248558
1 1/4 cups water
1 cup low-fat milk
1/2 tsp salt
2 tbs oil
2 cups whole-wheat pastry flour
put all ingredients in a blender or food processor and belnd at high speed for 1 min. Transfer mixture to a bowl. Refrigerate, covered for 2 hrs before cooking.
Batter should be the consistency of heavy cream. If necessary, thin with more liquid. To cook crepe, prepare a well-seasoned omelet pan, crepe pan or nonstick 8″ skillet by placing pan over a low flame and brushing it lightly with oil.
Let pan heat on low for a few minutes. Remove from heat pour in 3 or 4 tablespoons of batter and tilt pan so batter coats the bottom. Put pan on burner, cook crepe for a few minutes over medium-low heat until lightly browned or batter begins to bubble.
With a spatula, flip crepe over and cook other side for about 30 sec. Gently remove and place on a plate. Repeat process with remaining batter, stacking crepes as they’re cooked.
Use with favorite breakfast, dinner or dessert crepe filling. Makes 12 to 16 crepes = 122 calories each.
:!:*crepes keep well. Wrap well with plastic wrap in groups of 3 or 4 and refrigerate up to one week or freeze for several months.
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