I’ve taught myself to flip a crepe in the air. Have you ever flipped one? Usually I’m a pretty traditional flipper, but recently I’ve been trying that dramatic flip in the air. It’s not so hard. I can’t do it on demand of course, but a folded crepe was never a bad thing either 😉
Crepes are one of the few recipes where the whole wheat is not noticeable. Even with 100% white whole wheat flour, the crepes are still light and lovely. I’ve made them with white flour too, and there is not a discernible difference. So they can be just that little bit healthier, with no one the wiser.
Crepes are very easy to make ahead. First, the batter needs to rest before using so the bubbles subside. It can rest 30 minutes or up to overnight in the refrigerator. If the batter separates overnight, a gentle stir should bring it back together without creating more bubbles. Second, the crepes can be made ahead and then refrigerated up to three days. To make them easier to separate, place a piece of wax paper between each one, then wrap the whole stack up in plastic wrap or in a ziploc bag. You can rewarm them before serving if desired, either in the microwave, the oven, or back in the crepe pan. Lastly, they can be frozen in the same way, wrapped airtight they keep in the freezer up to 3 months.
To keep with the make ahead theme, the blueberry compote can be made ahead too! Just two ingredients and you have a sweet topping for your crepes. The crepes can also be stuffed, though here I chose to keep it super simple. But the inside of the crepes could be filled with things like jam, cream cheese, whipped cream, etc. So many choices!
- 1 Cup (4.5 Ounces) White Whole Wheat Flour
- 1 Cup (8 Ounces) Milk
- 2 Large Eggs
- 2 Tablespoons Sugar
- ¼ Teaspoon Salt
- 2 Tablespoons Butter
- 1 Cup Frozen Blueberries
- 2 Tablespoons Honey
- Place all the ingredients in a blender, and blend until well combined. Allow the batter to sit in the refrigerator for at least 1 hour, to allow the bubbles to subside.
- Preheat a crepe pan or 8 inch nonstick pan over medium heat. Pour approximately ¼ cup batter into the center of the pan, swirling to coat the bottom evenly. Allow the crepe to cook for 1 and ½ minutes, then flip and cook an additional 45 seconds on the second side. I flip my crepes using an offset spatula. Remove the crepe to a plate, and repeat the process with the remaining batter. The crepes can be stacked directly on top of one another.
- In a small saucepan cook the blueberries and honey for 5 minutes. Serve over the crepes.
The crepes can be made ahead of time. Store well wrapped in the refrigerator for up to 4 days. To freeze, place a piece of waxed paper in between each crepe, place the stack of crepes into a freezer bag and freeze up to 3 months.