Whole Wheat Crêpes
By: Beverley Ann D'Cruz
Published: Thursday, April 8, 2010 - 5:27pm

Ingredients




For the crêpes:

2 eggs
1 cup low-fat milk
2 tablespoons low-fat butter, melted
3/4 cup whole wheat flour
Light olive oil (or butter) to fry the crepes

For the sauce:

2 teaspoons jam of choice
1/4 cup apple juice
1 tablespoon agave syrup (optional)
1 teaspoon low-fat butter

Preparation

1 Beat the eggs lightly. Add the milk and melted butter and combine well. 2 Lightly sift in the flour and mix until it is completely dissolved. The batter will be runny and smooth. Leave it for about half an hour (in the refrigerator or at room temperature) as the flour swells a bit, which will make softer crêpe. 3 Lightly grease the frying pan with some light olive oil (or butter if you wish). Pour about four tablespoons into the pan and swirl gently to completely cover the bottom. 4 The crêpes should pull away from the side as it cooks through. Once lightly browned flip over and cook for a few more seconds on the other side. Remove and keep warm. 5 Re-grease the pan if crêpes start sticking and continue making the crêpes until all the batter is used up. 6 Then heat the apple juice until boiling. Add the jam and continue to boil until it reduces a little. Check the level of sweetness. Add the agave if needed. 7 Boil rapidly until it reduces a bit and becomes syrupy. Remove from the heat and stir in the butter, which will make the sauce glossy. 8 Pour over the warm crêpes and serve. Enjoy.

About


These crêpes can be stuffed with any fruit of choice and served for breakfast as well. For a savoury meal, use a stuffing of mushrooms and spinach with some ricotta cheese and spoon over some tomato pasta sauce.