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:
2T melted butter
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.