Whole Wheat Crepes
Description
I've made crepes out of every kind of flour, and flourless with chickpeas. But nothing matches the light airy texture of white flour. So THAT was my challenge. How to turn freshly ground spelt what berries into mouth watering light crepes! And this recipe takes the cake! (Mixed metaphor intended.) ;)
Ingredients
- 6 Eggs
- 2 cups Low Fat Milk
- 1.5 cup Water
- 2 tablespoons Melted Butter
- 1 teaspoon Vanilla
- .5 teaspoons Salt
- 2 teaspoons Sugar
- 250 grams Whole Wheat Flour (250 grams is about 2 cups of flour. I find with freshly ground wheat berries, weighing the flour is a more accurate measurement.)
Instructions
Place all of your wet ingredients into your high power blender and mix until well combined.
Add your flour and mix on low until the flour is all incorporated.
Let REST at least 15 minutes so the flour has opportunity to fully saturate.
Pre-heat your cast iron, spray or drizzle with olive oil and pour the wet think batter in a thin layer all around the pan.
Let dry completely before flipping once.
Serve with your favorite topping or filling!