I don’t use wheat flour very much, but Husband uses it for making pita bread every now and again. He hasn’t made any in a while, and I was sick of seeing the bag of unused flour taking up space so I decided to try it for breakfast. I made both whole wheat crêpes and white flour crêpes so I could taste what the difference would be.
The whole-wheat crêpes were denser, but tasted just as good. They would work well with savory fillings like bacon, egg & feta, or salmon & dill. The all-purpose flour crêpes were lighter, perfect for sweeter fillings like berries.
I decided to get my Independence Day spirit on and filled it with red, white and blue: cherries, lemony cream cheese filling, and blueberries.
- 1 cup all-purpose (or wheat) flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Lemony Cream Cheese Filling
- 8 oz cream cheese
- 1/2 C powdered sugar
- 1/2 tsp vanilla
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- 1 C whipped cream
- Blend the cream cheese, confectioners’ sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.