It’s up for debate. Which are better, thick, spongy pancakes or thin, crisp pancakes. In our house, they both win. We love thick, spongy pancakes to soak up our rich berry syrup on a cold Sunday morning, but the day my family bought a crepe pan we were changed forever. The light, crisp texture of French crepes are a favorite pretty much any day of the week. I admit, I used to exclusively use crepe mix from a package. I thought there was no way I could duplicate that thin, barely there batter that baked up light and crisp on the griddle. But the pre-made mixture was expensive, hard to find and had very little nutritional value short of the eggs I whisked into the powder. It was time to break free of my crepe fear and give them a try.
A year or two later and many, many…many crepes gone by – we have a winning recipe that my kids love, is easy to whip up, and packs a nutritional punch.
Whole Wheat Buttermilk Crepes
Special Equipment: crepe pan
- 2 C whole wheat pastry flour
- 1 tbsp raw sugar
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 2 C buttermilk, well shaken
- 1 1/4 C cold water
- 1/2 tsp vanilla
- 3 eggs, room temperature
- butter (for greasing the pan)
- In a large mixing bowl, whisk together dry ingredients.
- Add remaining ingredients and whisk until smooth.
- Heat crepe pan over medium heat.
- Drop a small pat of butter onto the hot pan and swirl to coat.
- ladle approximately 1/3 -1/2 C batter onto the butter coated pan. Swirl pan to coat completely.
- Cook until golden brown on the bottom. Flip and continue until other side is lightly browned.
- Turn over onto plate and either roll or fold into quarters.
- Serve with pure maple syrup or Out of the Box Food’s Berry Syrup
Until next week…
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