Wednesday, August 11, 2010

Whole Wheat Crepes

I am loving loving LOVING this breakfast recipe right now. It comes from Lindsay over at Passionate Homemaking. Batter in a blender? Brilliant! It uses kefir instead of buttermilk, coconut oil instead of canola oil, and I sub whole wheat flour for all-purpose. Sometimes whole wheat flour can make things taste gritty or too dense, but not in these babies. She suggests letting the half-mixed batter soak overnight, which I haven't tried yet, but fully intend to if I ever remember to think about breakfast the night before. She also suggests using a crepe pan or a non-stick pan. While those are probably the best options, I have to say I use my small stainless steel pan with no problem as long as I give it a once over with coconut oil (or other non-stick) before starting.

This is such an easy recipe! It's my new breakfast fave. We usually eat them with strawberries or maple syrup, but the possibilities are endless! Let me know how you like them if you give it a try!

Whole Wheat Blender Crepes
¾ cup kefir
2 tsp coconut oil
1 egg
1/8 tsp salt
1 tsp honey, only for sweet crepes
¼ tsp cinnamon, only for sweet crepes
½ cup flour or 1/3 cup whole grain (raw, uncooked) – we love it with spelt or kamut, but you can also use a combination of brown rice and millet or quinoa (make sure to rinse for a full minute before grinding) if you are gluten intolerant

Combine in a blender: kefir, oil, and whole grain and blend for 3 minutes on high, or just 30 seconds if using flour. If desired, cover blender and let batter stand overnight at room temperature to benefit from breaking down the phytates. After soaking, add egg, salt, honey & cinnamon (if desired).

Lightly spray or wipe a seasoned crepe pan or non-stick pan with oil (coconut oil is preferred). Use a napkin or wax paper to wipe out excess. Pour 3 Tablespoons batter (filling a ¼ cup measuring cup ¾ full) into your hot pan, quickly tilting pan to swirl the batter evenly to edges of pan. Keep mixing your batter as you make each new crepe. Bake until the edges are browned (about 1-2 minutes). Loosen along edges with table knife or shish kabob stick. I use a metal spatula and that works great, too. Turn over and bake on opposite side for about 30 seconds. Lightly apply further oil with napkin or wax paper between crepes, wiping out excess. These freeze very well and can be eaten hot or cold.

Check out the original recipe here, along with a great recipe for cottage cheese filling and more info on soaking. Happy breakfast adventures!

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