Saturday, November 5th - Nearly Out of Milk - Wholewheat Crêpes

Nearly Out of Milk Wholewheat Crêpes

Woke up today with a crêpes craving.  I slogged upstairs to D and lil T who were playing on the swing.  Having a reverse floor plan townhouse seemed like a great idea, no neighbours on our bedroom ceiling....until lil T.  Now when D takes the morning shift, T is banging his toys on our bedroom ceiling from 6am.  Wooo!  So on this sunny Saturday morning, rattled awake by plastic red roof being battered on the floor, I wanted a some nostalgic comfort.  Alas! Oh no! we're almost out of milk.  D warned that there wouldn't be enough for crêpes.  I shook the carton and estimated 3/4 c....seriously, I guessed exactly correctly.  Haha!  That was, well, less the amount of Milk D had already siphoned off for his morning Capp.  I don't dare touch that. 

I remembered back when I was in University and an ex boyfriend and I made his grand-mere's recipe for Crêpes and she used to use Water instead of Milk.  It made them alot lighter and lacier.  But I wasn't going to go all Water.  I like the richer texture that Milk gives them.  I decided just to augment what little 'free' Milk we had with Water. 

D wasn't thrilled with my use of Wholewheat Flour though but I really wasn't in the mood for White Flour.  I have to really be in the mood lately for White Flour and that's mostly in Pasta form.  The resulting Crêpes were light, nutty and crispy.  Yummo! 

Serve warm as you go with Maple Syrup (the real stuff!!), fresh Fruit, Preserves, Chocolate Spread and/or Cinnamon.

Nearly Out of Milk Whole Wheat Crêpes

1 1/4 c Wholewheat Flour
3/4 c Milk
1/2 c Water
1/8 t Salt (pinch)
1/4 t Vanilla
1 T Sugar (optional)
1/4 t Frangelico (Hazelnut Liqueur, optional)
Butter/Canola Oil for the pan

In a medium mixing bowl, whisk the Flour, Salt and Sugar (optional).  Add the Milk and Water.  Whisk briefly.  Break the Eggs into the measuring cup you used for the Milk/Water and whisk to break up the Yolks a bit.  Add to the Batter.  Whisk to combine but do not over whisk. 

Let stand for at least 10-15 minutes.  Or in the fridge for half an hour and room temperature for half an hour  if you have the time or the patience.  I have never had the patience for that. 

I like to have a small bowl of melted Butter at the side of the pan with a Silicon Brush.  Heat a Non Stick Pan to Medium - Medium High heat.  Brush with a scant layer of Butter or Oil.  Ladel in 1/4 - 1/3 c of Batter.  I use a measuring cup but you can just use a ladel you're familiar with.  As you pour in the batter, lift the pan and begin to let it spread in a circular motion like on one of those bosu balancing boards. 

Let it sit for at least 1-2 minutes until the top is completely MATTE and the edges start to pull away from the pan.  Start to shimmy it with the pan alone then lift it with a wide thin Spatula.  Or if you're used to it, your fingers.  Flip.  It should be browned with spots and lacy bits. MMMMM  Cook the other side for another 2 minutes.  You want a decent amount of browned area so reflip and continue to cook as needed.

mmmmm!