Whole Grain and Coconut Flour Crepes
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Directions Step 1 Process whole-wheat flour, all-purpose flour, sugar (for sweet crepes), salt, eggs, milk and oil (or butter) in a Step 2 Slowly whisk seltzer into the batter. Coat a large nonstick skillet with cooking spray; heat over medium-high Step 3 Cook until the underside is lightly. Ingredients 1 cup spelt or whole wheat berries 1 cup whole milk (preferably raw) 3 eggs 2 tablespoons melted butter or coconut oil 1/4 teaspoon unrefined sea salt If you want sweet crepes, also add: 2 tablespoons honey 1 teaspoon.
1 cup whole grain pastry flour 1/4 teaspoon salt 1 large egg 1 cup unsweetened soy milk 3 tablespoons unsweetened soy milk 1 1/2 teaspoons vanilla. The key to whole wheat crepes is the consistency of the batter and the heat of the pan. The batter should be thin enough that it easily covers the pan.
The pan should be warm enough that as the batter hits the pan, it begins to cook. Get the master crepe recipe under your fingers and the possibilities are endless. Print.
To make crepes, blend milk, pastry flour eggs and salt together in a blender. Heat either a non-stick or cast iron pan. (Preferably use a crepe pan, but a flat skillet will work, too.) Coat the surface with non-stick spray. It’s made from white wheat (instead of the usual red) and is lighter in color and milder tasting than regular whole wheat. But like all whole grains, the wheat kernels haven’t been stripped of any of their parts.
So the flour is naturally rich in fiber, iron, protein, and B vitamins. Can I. 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.
Once the crepe is golden brown on one side, carefully flip it over without tearing the crepe. Cook. Instructions 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.
Combine whole-wheat flour, all-purpose flour, sugar (if using), 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. Step 2 Slowly whisk seltzer water (or club soda) into the crepe batter. DIRECTIONS.
Note: If you want to make regular crepes, not using whole wheat flour, use 3/4 cup milk, 2 tbs cold water, and substitute 3/4 cup white flour. In a small bowl, beat the eggs, milk, melted butter, and salt until well combined-about 20 seconds. Sift the flour.
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