And even though I love them, I have yet to make them since being diabetic. I guess we'll have to do a test run on the ol' blood sugar then. :)
Whole Wheat CrepesIngredients
1 cup whole-wheat pastry flour
1/4 teaspoon salt
3 large eggs
1/2 cup milk
2 teaspoons unsalted butter, melted, or neutral vegetable oil
1/2 cup seltzer water (preferred) or just water or more milk
1. Whisk the flour, salt, eggs, milk and butter (or oil) in a food processor or blender; process until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for 30 minutes. My need for instant gratification will force me to skip this step sometimes. It's not the end of the world if you do.
2.Slowly whisk seltzer water into the crepe batter. In a lightly oiled pan, ladle about 1/4 c. of batter into the skillet with measuring cup; immediately tilt and rotate the pan to spread the batter evenly over the bottom.
3.Cook the crepe until the underside is lightly browned, about 30-60 seconds. Using a small spatula, lift the edge of the crepe, quickly grasp it with your fingers and flip. Cook until the second side is lightly browned, about 60 seconds longer. Slide the crepe onto a plate.
4. Repeat until batter is gone.
You can refrigerate crepes between sheets of wax paper for up to 2 days or freeze for up to 1 month.