Tuesday, July 26, 2011

Whole Wheat Crepes

Hi. My name is ________ and I am a foodie.

If you can relate to this, it means you probably also feel the urge to buy almost every cookbook or magazine that you run into. Be it on the magazine racks at CVS or on the shelves adorning the Starbucks at Barnes and Nobles.

Yesterday I decided to head for to Starbucks for breakfast. It was a great plan. I would buy myself a grande cup of coffee and a blueberry scone, savor them while reading Silver Girl on my Nook. Then I would make my way to FedEx and buy boxes to pack in.

All was going perfectly as planned--cup of coffee and scone in hand--but as I was about to take my Nook out, all of a sudden I saw a book reading "Quick & Healthy Recipes" standing right there in front of me (and beside an empty stool). I was doomed.

Needless to say, the Nook never made it out of my bag. I spent breakfast looking over the various recipes in the book as my mind started making notes to cook a recipe on every other page--and I wasn't even done eating my scone!

So today, without wasting any time, I opened the book and decided to make crepes. They are called pancakes by Hartvig, but in my book they are crepes.

Oh, three more things: The recipe is very easy to follow. The crepes are ready in 10 minutes. My foodie-self has found a new addiction.


Whole Wheat Crepes (adapted from Quick & Healthy Recipes: 365 Meals in Under 30 Minutes)

  • 1 cup whole wheat flour
  • 1/2 cup water
  • 1/2 cup almond milk
  • 1 teaspoon olive oil
  • 2 eggs, beaten
  • Salt
  • Olive oil cooking spray
  1. In a large bowl, mix the first 5 ingredients. Add a pinch of salt and mix well. Set aside.
  2. Spray a saucepan with olive oil cooking spray and heat over medium high heat. Do not overheat. Once hot, pour about 1/4 cup batter into saucepan and quickly move the pan in circles, tilting it to make sure that the batter is evenly spread.
  3. Cook crepes for about 2 minutes on each side, or until color is darker and crepe seems floppy.

The best thing about crepes is that you create many meals from them. Be it the tofu and mushroom roll that I made for myself; or the nutella and powdered sugar dessert that is next on my list of to do things.


  1. Hey! I really like your site! Your photos are gorgeous - I bet you have a much better camera than I do =) It was great meeting you today at Bruegger's (I'm that food blogger with the cupcake business card...) I hope we get to work together on the magazine!

    xo Marie
    Chocolate & Wine

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