12 Grain Crepes
With most 12 grain flour and whole wheat flour, these crepes come out super healthy with great nutty flavor. Fill these warm crepes with jam, fruits, or even savory filling such as sauteed vegetables or leftover cooked meat dishes. They are great at any time of the day, breakfast, lunch or supper.
Yield
2 servingsPrep
5 minCook
15 minReady
25 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
whole-wheat flour
12-grain, or whole wheat flour |
*
|
| ½ | cup |
whole-wheat flour
|
|
| 1 | teaspoon |
sugar
|
|
| ⅛ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| 2 ½ | cups |
milk, low-fat
|
|
| 2 | tablespoons |
butter
or oil, melted, cooled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
whole-wheat flour
12-grain, or whole wheat flour |
*
|
| 118 | ml |
whole-wheat flour
|
|
| 5 | ml |
sugar
|
|
| 0.6 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 591 | ml |
milk, low-fat
|
|
| 3E+1 | ml |
butter
or oil, melted, cooled |
|
Directions
In a large bowl, whisk together whole grain flour, whole wheat flour, sugar and salt until well mixed.
In another medium bowl, add the eggs and milk, and whisk until well blended.
Pour the liquid mixture into the flour mixture, and stir until well combined.
Preheat a 10-inch skillet over medium hight heat until hot.
Pour about ¼ cup batter into the hot pan.
Tilt pan to spread batter to cover pan evenly.
Cook for about 2 minutes until crepe sets, bubbles and crispy around the edges.
Turn and cook for another 2 minutes until the other side is done.
Repeat until all the batter has done.
Keep cooked crepes warm under a clean towel until all the crepes are made.
