Um… if you aren’t following the blog 100 Days of Real Food yet, you seriously need to! She’s awesome because you can look up recipes in an index and her recipes are usually both healthy and tasty!
I’m a crepe kinda girl. Growing up my dad would make them every Saturday morning. He served an LDS mission in Paris, France so he learned how to make them there and they are legit! I could seriously eat them daily and I still make his recipe a lot when we do dessert. (if you’re looking for an amazing crepe recipe to impress guests, leave your e-mail and I can send it to you!)
However, since switching my food over I found this whole-wheat recipe that turned out pretty darn good! No, it’s not loaded with butter, but you can eat it feeling guilt free! Since I made these on the weekend (and I let myself cheat on those days), I did add a little bit of Nutella, but they would be just as good with maple syrup or a more healthy option on top if I made these during the weekdays!
Here’s her recipe:
- 3 eggs
- 1 cup whole-wheat flour
- 1 cup milk
- ¾ cup water
- 1 tablespoon honey
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 tablespoon butter, melted + extra for cooking
- 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.