Whole Wheat Crepes
1 cup white whole-wheat flour (or 1/2 cup a-p flour + 1/2 cup whole wheat flour)
1/4 teaspoon salt (preferably fine sea salt)
3 large eggs
1/2 cup lowfat milk
2 teaspoons unsalted butter, melted, or neutral vegetable oil
1/2 cup seltzer water, or club soda
1. Whisk the flour, salt, eggs, milk and butter (or oil) in a food processor or blender; process until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.
2. Slowly whisk seltzer water into the crepe batter. Lightly oil a small nonstick skillet with a crumpled paper towel; heat the skillet over medium-high heat. Ladle about two tablespoons batter into the skillet with a small ladle or measuring cup; immediately tilt and rotate the pan to spread the batter evenly over the bottom.
3. Cook the crepe until the underside is lightly browned, about 30 seconds. Using a small metal spatula or a fork, lift the edge of the crepe, quickly grasp it with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds longer. Slide the crepe onto a plate.
4. If serving immediately, fill and roll up like a jellyroll (I prefer this way for sweet) or fold the crepe into quarters (I prefer this for savory). Continue to cook crepes with the remaining batter, oiling the pan as needed and stacking crepes as you go.
Make Ahead Tip: Refrigerate crepes between sheets of wax paper for up to two days or freeze for up to one month.
Fast Filling Ideas (10 of an infinite number):
(1) lemon and sugar
(3) peanut butter and jam
(4) butter & sugar
(5) drizzle of liqueur and sugar
(6) Greek yogurt and fresh fruit or jam
(7) lowfat ricotta cheese or cottage cheese and drizzle of honey or agave nectar
(8) grated chocolate and(optional) toasted nuts
(9) jam, marmalade, apple butter, or lemon curd
(10) goat cheese, grated apple or pear, drizzle of honey/agave nectar/maple syrup
(1) Leftovers of all varieties (Indian, Thai, and Chinese especially scrumptious)
(2) Thinly sliced ham and Gruyere (or Swiss)
(3) Arugula (drizzled with vinaigrette), goat cheese, and fig jam
(4) Fresh herbs and cheese
(5) Sauteed spinach and shredded chicken
(6) Hummus, roasted bell pepper strips, fresh or sauteed spinach/greens
(7) Ricotta (optional--mix in chopped fresh herbs) and thin spread of jarred marinara sauce, sprinkle of Parmesan
(8) Sharp cheddar and tart-sweet apple (grated or sliced)
(9) Jarred caponata and a crumble of goat or feta cheese
(10) Thin spread of Jarred or homemade pesto (pesto alone is wonderful, or add leftover chicken, goat cheese, Fontina, roasted bell peppers...you get the idea)