Monday, March 19, 2012

Whole Wheat Crepes (aka Tortillas)

3 eggs
23 cup milk
2 tablespoons butter
¼ teaspoon salt
13 cup whole wheat flour

In a small bowl, beat the eggs, milk, butter, and salt until well combined - about 20 seconds. Sift the flour into a medium size bowl or a 2 quart measuring cup, then add the liquid mixture, beating until well combined - about 1 minute. Or blend the eggs, milk, butter, and salt in an electric blender or food processor for 15 seconds; sprinkle in the flour and blend until smooth-about 30 seconds. Cover loosely with plastic wrap; let stand for at least 1 hour refrigerated or at room temperature. (The flour will swell to make a softer batter.) Will keep, refrigerated, for up to 4 hours.

Brush butter on the bottom of a crepe pan or heavy 7-inch skillet. Set over moderate heat for about 30 seconds or until a drop of batter sizzles. Stir the batter well, pour 2 tablespoonfuls into the skillet, and quickly tip it back and forth so that the batter evenly coats the bottom. Cook until the crepe edges are golden brown - about 1 minute. Slide a spatula under the crepe, flip it over, and cook for about 30 seconds. Transfer to a warm plate. Repeat with the remaining batter, rebuttering the skillet when necessary.
The crepes can be cooled to room temperature, separated by sheets of wax paper, and stored.

Note: If you want to make regular crepes, not using whole wheat flour, use 3/4 cup milk, 2 tbs cold water, and substitute 3/4 cup white flour.

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