Whole Wheat Crepes

Hi everyone! Today's recipe is Whole Wheat Crepes, they are really easy to make and they are so versatile, they can be sweet or salty, and are perfect for breakfast, a dessert or just a special treat.  I hope you like them!

Makes 8 Large Crepes
  • 1 cup Whole Wheat Flour
  • 2 large Eggs
  • ½ cup Milk (more if needed)
  • ½ cup Water
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Agave Nectar
  • ¼ teaspoon Salt
  • Butter for cooking

In a bowl, mix flour and salt together, stir well and set aside for a minute.

In another bowl, beat the eggs with the water, milk, agave nectar and vanilla extract, beat well until well beaten. Pour egg mixture onto the flour mixture and stir well until combine in a soft batter.

The batter should have a consistency similar to Heavy Whipping cream, so if you think your batter is too thick, feel free too add  one or two more tablespoons of milk or water to thin it out to the right consistency.  

Once the batter has the right consistency, let it rest for 30-60 minutes. This will allow the bran in the flour to soften and your Crepes will be more tender and thinner.

On a hot skillet, on medium heat, rub a bit of butter,  and add about 2-3 tablespoons of the batter. Lift the skillet and tilt it to the sides, or move it in a circular motion, so the batter will cover the surface evenly, place the skillet back on the stove, and cook the Crepe for about 40-60 seconds on each side or until cooked.  (The surface of your Crepe will become dry and the edges will get a bit of color, so when this happens, flip it around, and continue to cook on the second side for another 40-60 seconds or until cooked.)  Repeat these steps until you have cooked all the Crepes.

Serve with your favorite fruit, drizzle with Syrup or melted chocolate  or simply sprinkle them with powdered sugar.