Traditional French crepes get a healthy upgrade, thanks to whole wheat pastry flour. You don’t need a dedicated crepe pan for this recipe; any nonstick skillet will do. The number of crepes you get depends on the size of the skillet. I used a 10-inch skillet and ended up with 12 (7-inch) crepes. You can double this crepe recipe and freeze the leftovers. Thaw them at room temperature and warm them up in a low oven or in a nonstick skillet over low heat. Serve with savory (try our Cabbage Saute with Shiitakes and Crispy Tofu or Spicy Sweet Shrimp) or sweet fillings (like fresh fruit and a dollop of our Kitchen MacGyver Lemon Curd). Of course, it’s a classic with bananas and Nutella. Don’t worry if the first crepe isn’t perfect–French cooks call that the “sacrifice.”
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YUM! This looks soooo fabulous!
Great blog; happy I found you!
Mary xo
Delightful Bitefuls
We’re glad you did too, Mary!
I’ve made this recipe twice and the crêpes have been great both times! I waited the full two hours the second time and it was definitely worth it.
So glad you like the recipe, Beth! And you’re right–letting the batter stand 2 hours is even better. It gives that thirsty whole wheat pastry flour extra time to absorb the moisture.
Hey, Beth:
I posted a link to your blog in which you review the recipe (that your blog, right?) on our Facebook page. (http://www.facebook.com/nourishnetwork) I think our community will enjoy it. Thanks!
Ya! Thanks!
PS: I’m over here to get the recipe and make them again!
I have always been intimidated to make crepes, but these are so easy and so good!
I’m glad they worked for you, Janelle! Fun, aren’t they? (They’re good with Nutella & sliced bananas for dessert, too!)