Whole Grain Crepes

I love crepes, and using whole grains really adds a nutty flavor. Which, in my opinion, takes them over the top. From gluten free grains to whole grains, crepes should be nutty and flavorful, and not just rely on the fillings inside. The outside should complement the inside.

One of the best things about crepes is how simple they are to make, and yet they are perfect for special occasions. Can you imagine anything better than waking up to these crepes?

Whole Grain Crepes

Crepe batter works well made up before time. I often do them before, and if I don’t use them up, they lastwell in the refrigerator for days. It’s great having the batter ready.

• 6 whole eggs
• 1/4 cup cup coconut oil, melted, or butter
• 1 teaspoon vanilla or almond extract
• pinch salt
• 5 cups milk,
• 1 cup fresh ground buckwheat flour*
• 2 cups fresh ground whole grain flour (for gluten free use gluten free flours)**

Place all ingredients in blender and mix really well. Crepes work better if they are allowed to set overnight. I make the batter and leave it in the blender and the next morning I just mix it again and ladle or pour onto hot crepe griddle (or large nonstick pan). Coat the pan or griddle before pouring on the crepe batter with butter. Pour the batter and make sure it covers the whole bottom of the pan. After about a minute flip once. Remove from crepe griddle and flip and fill.  

*If possible use ground buckwheat flour. It really gives it that nutty taste I talked about above.

**I typically use two cups of spelt flour or wonderflour. If you don’t have those any flour works. For this recipe you just need 3 cups of flour total. If your family isn’t use to whole grain flours half whole grain and half white flour is a good way to start, and over time increase the whole grain amount.