These crepes take me straight back to the semester I spent studying in Paris. I enjoyed the best food throughout my time in Europe – steak frites, baguette sandwiches stuffed with foie gras, and lots and lots of almond croissants. But once or twice a week, when I was craving a simple, homey meal, I would stop at a little crepe stand for dinner. It was fascinating to watch the crepe-making masters spread the light batter into a paper thin pancake, flipping it once and then piling on the toppings. The classic combination is fromage, jambon, and un oeuf, cracked right over top. The stuffed pancake is folded up and slipped into a paper sleeve for the perfect portable meal.
I rarely make crepes at home, but every time I do I’m reminded that I should much more often. The truth is, whipping up the batter and cooking up the pancakes are much easier than it first appears. All it takes is a little practice! I made this batch with whole wheat flour. The resulting crepes are a little more nutty and substantial, very reminiscent of the savory buckwheat crepes served at many traditional Parisian establishments. I love the versatility of this dish: fill them with fresh summer berries, drizzle them with maple syrup, or top them with my favorite simple combination of sugar and freshly squeezed lemon juice. Last weekend, I paired these whole wheat crepes with my quick pear maple compote for the perfect rainy morning breakfast!
Whole Wheat Crepes
Adapted from The Fannie Farmer Cookbook
Makes 4 servings (12 crepes)
Ingredients
- 3 eggs
- 1 cup milk or almond milk
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 3/4 cup whole wheat flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
Directions
- In a blender, add eggs, milk, butter, and vanilla extract. Pulse two times.
- Add remaining ingredients and blend for 30 seconds.
- Place blender in the fridge and let rest for 30 minutes.
- Heat a nonstick skillet over medium heat. Add a small sliver of butter and swirl to coat.
- Add 1/4 cup batter and swirl pan to form a thin pancake. Let cook 2-3 minutes, loosen edges, and flip. Let cook about one minute more, until golden brown on both sides.
- Repeat with remaining batter, adding more butter as needed.
Notes
- The first crepe is almost always a disaster. Don’t get discouraged, just scrap it and keep going!
- For a more traditional crepe, the whole wheat flour in this recipe can be replaced with white flour.
- For a savory crepe, simply leave out the vanilla extract and sugar.
Glitter & Grace 