The Recipe: Roll a whole-wheat crepe and serve it with berries or a savory filling

makes 8

These whole-wheat flour crepes should be served as you would any crepe: When they’re still warm, sprinkle them with a little cinnamon sugar, confectioners’ sugar, chocolate chips, or fresh berries, spread them with jam, or spread chocolate with hazelnuts and roll. Put them on individual plates and put yogurt and fruit on them. You can also add a savory filling such as cottage cheese.

1 cup whole wheat flour
small spoons of sugar
¼ Teaspoon salt
¾ Cup water
½ A cup of full fat milk
2 egg
2 Melted butter, melted and cooled until lukewarm
About 2 tablespoons canola oil or melted butter (for frying)

1. In a bowl, whisk together the flour, sugar, and salt to mix. Whisk in water and milk. Add eggs and beat until blended. Whisk in the melted butter. Cover and set aside at room temperature for 30 to 60 minutes.

2. Heat an 8- or 9-inch non-stick skillet over medium-high heat until hot. Add 1/2 teaspoon of oil or melted butter. Add 1/4 cup of the mixture and tilt the pan in all directions to spread the mixture. Cook the round for 30 seconds to 2 minutes (depending on the temperature of the pan), or until the round bubbles on the top and bottom are golden when the edge is lifted with a rubber or silicone spatula. Use the spoon to flip the pie. Continue cooking for 30 to 60 seconds, or until bottom is light golden.

3. Transfer the crepes to a wire rack. Repeat with remaining mixture, adding 1/4 to 1/2 teaspoon oil or melted butter to skillet, if necessary, for each crepe. (Some non-stick pans don’t need more oil or butter and the crepes will be just fine without it.) Eat the crepes while they are warm, shortly after they come out of the pan, or place them on a large-rimmed baking sheet and keep warm in a 250-degree oven until cooked through. All crepe.

Lisa Zwerne

makes 8

These whole-wheat flour crepes should be served as you would any crepe: When they’re still warm, sprinkle them with a little cinnamon sugar, confectioners’ sugar, chocolate chips, or fresh berries, spread them with jam, or spread chocolate with hazelnuts and roll. Put them on individual plates and put yogurt and fruit on them. You can also add a savory filling such as cottage cheese.

1 cup whole wheat flour
small spoons of sugar
¼ Teaspoon salt
¾ Cup water
½ A cup of full fat milk
2 egg
2 Melted butter, melted and cooled until lukewarm
About 2 tablespoons canola oil or melted butter (for frying)

1. In a bowl, whisk together the flour, sugar, and salt to mix. Whisk in water and milk. Add eggs and beat until blended. Whisk in the melted butter. Cover and set aside at room temperature for 30 to 60 minutes.

2. Heat an 8- or 9-inch non-stick skillet over medium-high heat until hot. Add 1/2 teaspoon of oil or melted butter. Add 1/4 cup of the mixture and tilt the pan in all directions to spread the mixture. Cook the round for 30 seconds to 2 minutes (depending on the temperature of the pan), or until the round bubbles on the top and bottom are golden when the edge is lifted with a rubber or silicone spatula. Use the spoon to flip the pie. Continue cooking for 30 to 60 seconds, or until bottom is light golden.

3. Transfer the crepes to a wire rack. Repeat with remaining mixture, adding 1/4 to 1/2 teaspoon oil or melted butter to skillet, if necessary, for each crepe. (Some non-stick pans don’t need more oil or butter and the crepes will be just fine without it.) Eat the crepes while they are warm, shortly after they come out of the pan, or place them on a large-rimmed baking sheet and keep warm in a 250-degree oven until cooked through. All crepe.Lisa Zwerne


Lisa Zwirn can be reached at lisa@lisazwirn.com

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