Name: Whole Wheat Crepes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 4 large eggs; 1 cup of yogurt; 2 tablespoon melted butter, coconut or olive oil; 1 cup of whole wheat flour, freshly ground; 1 teaspoon vanilla; 1 tablespoon maple sugar

Description

Crepes are a fun, versatile, thin egg-rich pancakes.

Ingredients

Scale

4 large eggs
1 cup of yogurt
2 tablespoon melted butter, coconut or olive oil
1 cup of whole wheat flour, freshly ground
1 teaspoon vanilla
1 tablespoon maple sugar

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Instructions

In a small bowl combine the eggs and yogurt and beat well to completely combine the eggs into the yogurt
Add the vanilla and maple sugar, and mix well
Add the freshly ground flour and mix well. There should be no lumps. The batter will be very pourable
If you use freshly ground flour, allow the batter to rest for 10 minutes before cooking the crepes (Freshly-ground flour will absorb some of the liquid in the recipe)
If you use all-purpose flour you can start cooking the crepes immediately
Heat a crepe pan or 8 inch skillet over low-medium heat
Add 1 teaspoon of coconut oil to the pan. Heat until it sizzles
Drop the batter 1/3 cup at a time into the centre of the skillet
Pick up the frying pan and tilt it back and forth to spread the batter around the pan, thinning out the batter and filling the bottom of the skillet
Cook briefly until the bottom is golden brown
Flip the crepe and cook the second side until it is lightly brown
Remove from the pan and put into a warming oven
Repeat with the remaining batter adding more oil as necessary, until all the crepes have been cooked
Keep the crepes warm until you are ready to assemble the blintzes