Sunday, July 8, 2012

The Slightly Healthy Crêpes

Our family loves crêpes.

We started with plain, then we graduated to buckwheat. Buckwheat really makes for a delicious counterpoint to the sweet fillings that we like to roll into them.

After finding ourselves without buckwheat, I decided to make a partial whole wheat version. It was fantastic and they came out of the pan with a lovely crisp edge and soft interior that makes for great rolling (an important criteria for the younger half of the family).

Here is the wheatier version. I wanted to say these are healthier but really, when you are filling them with jam, hazelnut spread and whipping cream, it really loses any healthy cred. But, they are delicious! So your own risk!

P.S. We love chocolate hazelnut spread with or without sliced bananas...we have found several brands that don't have hydrogenated or modified oils but our favourite spread so far is the Penotti Organic.

If you want to try the buckwheat crêpes:

Whole Wheat Crêpes

2 cups milk
1 tbsp sugar
1/4 tsp salt
3 tbsp melted butter
3/4 cup whole wheat pastry flour
3/4 cup unbleached flour
3 eggs
*additional melted butter for pan

1. Combine all ingredients in a blender and process until smooth. Alternately, mix with hand mixer until completely smooth. Let stand for a few minutes, or up to 12 hours in the fridge, before pouring. 2. Preheat crepe or frying pan over medium heat until warm. Brush with melted butter, using natural pastry brush or paper towel.
3. Pour 1/4 cup of batter onto lightly buttered hot pan (approximately 1/4 tsp melted butter, rubbed with paper towel onto pan). Do a full rotation of your wrist to make it go around in a nice circular motion (I am sure there are youtube videos on this!) or smooth out with spatula until very thin.
4. When edges begin to slightly dry and curl (about 30 seconds to a minute), flip it over and cook the other side for about 10-15 seconds.
5. Repeat with additional batter, being sure to use melted butter on pan before each use.