WHOLE-WHEAT CREPES
I've modified my grandmother's original crepe recipe to include whole-wheat flour and honey instead of sugar, and they are just as delicious! Enjoy these for breakfast, dinner, or dessert depending on what filling you choose-sweet or savory.
Provided by Lisa Leake
Time 25m
Number Of Ingredients 8
Steps:
- Put all ingredients in blender and mix well. Let stand about 15 minutes.
- Melt and swirl around a small pat of butter in an 8 or 10-inch frying pan over medium heat.
- Angle pan and pour enough batter on one side to thinly and evenly cover the pan. Very quickly swirl the batter around to cover the pan in one thin layer.
- Immediately use your cooking spatula to push down the thin edges of the crepe around the perimeter.
- After about 1 minute (and once it is golden brown on the bottom) carefully flip it over without tearing the crepe.
- Fry for 1 more minute on the other side (until it is golden brown as well) and then roll up each crepe. Serve with 100% pure maple syrup.
Nutrition Facts : Calories 114 kcal, Carbohydrate 14 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 68 mg, Sodium 123 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CLEAN WHOLE WHEAT CREPES
These are a nice hearty crepe. The whole wheat flour gives it more body and texture, which lends itself well to savory or sweet fillings. I adapted this from a regular simple crepe recipe to include almond milk and unrefined sugar (sucanat). I'm sure you could sub in some other type of flour if you are gluten free, but I love me my gluten and all the health benefits that come with it!
Provided by MsTeechur
Categories Breakfast
Time 25m
Yield 6 Crepes, 3 serving(s)
Number Of Ingredients 7
Steps:
- Prep a crepe pan by brushing it with butter or coconut oil.
- In a blender (I use my 1964 Vitamix) mix all wet ingredients together.
- Add flour and mix until blended. Batter will be thin. It thickens upon standing, but if you use the "swirl" method described below it doesn't matter if it's thin. You CAN add another tsp-tbs flour, but you want that eggy consistency to stand out.
- If you have time, let the batter sit, covered, and go out for a run.
- If not, heat up your crepe pan. You will know it's ready if a drop of water "dances" in the pan. The pan must be hot.
- Put in a bit less than a 1/4 cup batter and swirl it slowly around in the crepe pan until it's evenly coated and stops swirling.
- Cook on med-high heat for 1 minute.
- Flip with a spatula (rubber) and cook an additional 30 seconds.
- Drop onto warm plate.
- Serve with fresh berries, bananas, creme fresche, etc.
- For savory crepes just omit the vanilla and sugar.
Nutrition Facts : Calories 192.1, Fat 12.8, SaturatedFat 6.5, Cholesterol 206.3, Sodium 332.7, Carbohydrate 11.4, Fiber 1.4, Sugar 1.7, Protein 8.1
HONEY-WHEAT CREPES WITH SWEET RICOTTA AND FIGS
Steps:
- Combine the water, orange slices, Grand Marnier, honey, and sugar in a pot and place over medium heat. Add the figs and cook, stirring occasionally, until they reconstitute and the syrup thickens, about 25 minutes.
- While the figs cook, make the crepes as directed on page 105.
- Stir the ricotta cheese, confectioners' sugar, cinnamon, and egg together in a medium bowl until the mixture smoothes out.
- Preheat the oven to 400°F. Forming the crepes for this recipe is kind of like making burritos. Spoon 1/4 cup of the ricotta filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling, then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the filled crepes for 2 minutes per side, until crisp and golden. Transfer the pan to the oven and bake for 10 minutes so the egg in the ricotta filling cooks slightly and the cheese sets. Using a spatula, transfer the crepes to a serving plate.
- Spoon the figs and oranges with their syrup over the crepes and around the plate. Garnish with fresh mint and wait for the oohs and aahs from your guests.
WHOLE WHEAT CREPES
Make and share this Whole Wheat Crepes recipe from Food.com.
Provided by ellie3763
Categories Breakfast
Time 17m
Yield 10 crepes, 10 serving(s)
Number Of Ingredients 5
Steps:
- In a blender or food processor, process the milk and egg until will mixed, but stopping short of creating foam.
- Add flour, sugar (if desired) and any spices you want to try and pulse until just mixed. The batter should be very thin. Add more milk as necessary.
- Heat a lightly-greased medium skillet or crepe pan over medium heat. The pan is ready when a drop of water dropped in the pan dances on the surface.
- Place 3 Tablespoons of batter in the middle of the pan. Immediately swirl the pan gently to distribute the batter in a very thin layer.
- Cook the crepe until the surface appears dry -- about 1 minute.
- Stack completed crepes on a plate with wax paper between each crepe to prevent sticking.
- Fill crepes with you favorite filling. Roll and enjoy!
Nutrition Facts : Calories 49.8, Fat 0.9, SaturatedFat 0.3, Cholesterol 22.4, Sodium 23.7, Carbohydrate 7.8, Fiber 1.1, Sugar 1.4, Protein 3
HONEY CREPES
This is a very easy and different crepe recipe. I had never heard of honey crepes before, but was very pleased with the results.
Provided by mk10pl
Categories Dessert
Time 18m
Yield 8 Crepes
Number Of Ingredients 10
Steps:
- Place the Dough Blade in the Processor Bowl. Add the eggs, milk, water flour, butter, extract and 10 g honey and pulse until smooth.
- In a non-stick sauté pan, heat a little oil over medium-high heat. Pour a small amount of batter into the pan and swirl around evenly to form a thin circle. Cook for 30 seconds. Flip and cook for an additional 10 seconds. Remove from pan and keep warm on a plate. Continue with the remaining batter, stacking the crepes between layers of parchment paper.
- To serve, roll the crepes to form cigar shapes, place on a serving platter and drizzle with honey. Sift with powdered sugar just before serving. Makes about 8 crepes.
Nutrition Facts : Calories 151.6, Fat 6.6, SaturatedFat 3.7, Cholesterol 60.7, Sodium 68.1, Carbohydrate 18.2, Fiber 0.5, Sugar 3.3, Protein 4.3
More about "honey wheat crepes food"
THE BEST FRENCH CRêPE RECIPE - SWEET AS HONEY
From sweetashoney.co
WHOLE WHEAT CREPES STUFFED WITH HONEY CREAM …
From weelicious.com
WHOLE WHEAT CREPES | ROSALYNN DANIELS
From rosalynndaniels.com
CRêPES RECIPE - COOKIE AND KATE
From cookieandkate.com
5/5 (10)Calories 89 per servingCategory Breakfast
CREPES RECIPE | EPICURIOUS
From epicurious.com
Servings 10Author Epicurious
LOW-FAT HONEY CREPES RECIPE | MRBREAKFAST.COM
From mrbreakfast.com
CREPES RECIPES - FOOD.COM
From food.com
HONEY WHEAT CREPES – RECIPEFUEL | RECIPES, MEAL PLANS, DIET AND …
From recipefuel.com
WHOLE WHEAT CREPES - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
HOMEMADE WHOLE WHEAT CREPES RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
SIMPLE WHOLE WHEAT CREPES RECIPE | TREAT DREAMS
From treatdreams.com
WHOLE WHEAT CREPES - PREVENTION
From prevention.com
WHOLE WHEAT MILLE CRêPE CAKE | SAVEUR
From saveur.com
EASY WHOLE WHEAT BLENDER CREPES - THE FOODIE AND THE FIX
From thefoodieandthefix.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love