Whole Wheat Crêpes

1. 1

   Mix flour, salt, sugar and baking powder in a medium sized bowl. Add in egg and milk and mix thoroughly. The batter should be slightly more watery than your basic pancake batter. Heat a small skillet (or crepe pan, if you have one) over medium heat and spray with oil.

2. 2

   With a little more than 1/4 cup of batter at a time, pour the batter onto the preheated skillet and roll the pan around a bit to spread the batter along the edges and a little up the sides of the skillet until all are evenly coated with the batter. Keep rolling it around until the batter no longer runs. Place skillet back on heat and let cook until the crepe looks dry on top.

3. 3

   Remove from heat and allow to sit for a few seconds so it cools enough that it doesn't cling to the edges as much. Take a spatula and run it beneath the edges of the crepe so it peels away from the sides of the pan. Run the spatula under the edges again, this time going further into the center. Once it all comes away from the pan, flip it and place it back on the heat. Place your fillings down the center of the crepe and allow it to sit on the heat for about 30 more seconds. Fold the sides of the crepe over your fillings, gently put the assembled crepe on a plate, and garnish it however you'd like.

4. 4

   If you are filling the crepe with eggs, whisk however many eggs you want in a separate bowl, and once you flip the crepe, pour a thin layer of the eggs on top. Allow to cook until eggs are almost completely set, and then top with your other fillings in the center, folding the edges over in the same way you would for any other crepe.

* Per serving · 4 servings · Values may vary.

No additional tips available.