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Whole Wheat Crepe success!

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Whole Wheat Crepe success!

wyf4lyf | Feb 21, 2006 08:44 PM

I finally broke in my new crepe pan and my family and I were so pleased with the results. In my effort to eat more whole grains and less refined flour, I scoured the web for a good whole wheat crepe batter that would be light, delicate, and not taste overly "whole wheat-y." I did find one and it was perfect. It's typical of most authentic French crepe batters -- higher ratio of eggs to flour. Anyway, these were great. I would probably double the recipe next time. Can't find the link! But the ingredients are:

3 eggs
2T melted butter
2/3C milk
1/4t salt
1/3C whole wheat flour

Blend in blender until smooth. Cover and chill one hour (up to 4 hours) before using.

Filling was sauteed onions, then add chopped spinach (I blanched some fresh, squeezed dry, then chopped), salt, pepper, nutmeg, and then ricotta cheese.

Fold the crepe into a rectangle around the filling. Place in buttered baking dish, sprinkle with grated Gruyere and bake at 325 for 20 minutes. YUM.

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