Whole Grain Crêpes

Whole Grain Crepes

Whole Grain Crêpes

Quick and simple, crepes can easily be filled with sweet or savory ingredients to fit any time of day or craving.

Ingredients
  1. 1/2 bag (8 ounces or a generous 1 1/2 cups) Essential Goodness Super Grain Pancake Mix
  2. 2 tablespoons melted butter or oil
  3. 1 3/4 cups milk
  4. 2 large eggs
Instructions
  1. Using a blender or food processor, blend or process all the ingredients together for about 15 seconds. Scrape down the sides of the bowl, and blend for another 10 to 15 seconds.
  2. Let the batter rest for at least 1 hour, or up to overnight, in the refrigerator.
  3. For the best results, we recommend cooking your crêpes in a 10" cast iron pan or crêpe pan. Heat the pan over medium heat. Wipe the bottom of the pan with a very thin layer of butter or oil (using a paper towel works well here).
  4. Pour 1/4 cup (or up to a scant 1/3 cup) of batter into the bottom of the pan, pick it up, and swirl it so the batter covers the bottom of the pan. If the batter doesn't easily flow across the bottom of the pan, add up to an additional 1/4 cup milk to the batter to thin it out, stirring it in 1 tablespoon at a time.
  5. Cook until the bottom of the crêpe begins to brown and you can slide a spatula under it. Gently flip it over in the pan.
  6. Cook briefly on the other side, transfer it to a warm plate, and cover until the remaining batter is cooked.
  7. Fill crêpes with fruit and whipped cream, sweetened cream cheese and berries, or anything else you like, from bananas and chocolate or caramel to ice cream and maple syrup. For a filling meal, fill whole grain crêpes with roasted or sautéed vegetables and garnish with sour cream.

Yield: 15 to 18 crêpes