Crepes

Crepes
Print Recipe
Servings
3 or 4
Servings
3 or 4
Crepes
Print Recipe
Servings
3 or 4
Servings
3 or 4
Ingredients
Crepe
  • 1 cup whole wheat flour
  • 1/8 teaspoon salt
  • 1 1/2 cups milk
  • 2 eggs at room temperature
  • 2 tablespoons butter melted
Filling
  • 1 large ripe tomato chopped
  • 1/4 cup feta cheese crumbled
Sauce
  • 1/2 cup fresh parsley chopped
  • 3 tablespoons green onions minced
  • 1 large garlic clove minced
  • 1/3 cup olive oil
  • 2 tablespoons white vinegar
Servings:
Instructions
  1. In a small bowl mix together all sauce ingredients; set aside.
  2. Melt butter; whisk with eggs.
  3. Whisk milk, flour and salt. Add egg mixture and whisk thoroughly. Batter will be thin.
  4. Preheat a 9-inch non-stick skillet on medium heat. Add butter to lightly coat pan.
  5. Pour about 1-2 fluid ounces of batter and swirl to thinly cover bottom of pan.
  6. Cook until the top of the crepe looks dry, and/or has popped bubbles, about 45 seconds.
  7. Flip crepe and cook about 10 seconds.
  8. Remove from heat.
  9. In a line down the center of the crepe, add chopped tomatoes, feta cheese, and green sauce, and roll up.
Recipe Notes

Option: For a sweet crepe filling, sauté a large chopped apple with 1/8 teaspoon cinnamon, 2 teaspoons of real maple syrup or honey, and a tablespoon of chopped walnuts.

*Gluten-free or regular flour can be substituted, reduce the milk by 1/4 cup.

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