Whole Wheat Crepes | Dora Cavallo

Dora Cavallo

Name: Whole Wheat Crepes
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 14
Ingredients: Mint; O Organics Sugar, Organic, Powdered; Bellwether Farms Crème Fraiche, From Grade A Cream; La Fermière Pressed Lemon Yogurt; Value Corner Vanilla Flavor, Imitation; Land O Lakes Butter Spread, Garlic & Herb; Bob's Red Mill Flour, Whole Wheat; Gold Medal All Purpose Flour with Resealable Bag; O Organics Milk, Low Fat, Organic; Grade B Medium Eggs

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Whole Wheat Crepes

Serves 1430 mins prep40 mins cook

I had this idea to make crepes for the #internationalstreetfoodcollab and then I realized I don't make them often enough. Crepes are simple and so versatile and they are so good sweet or savory.

0 servings

What you need

mint

powdered sugar

Bellwether Farms Crème Fraiche, From Grade A Cream

creme fraiche

lemon curd

tsp vanilla extract

Land O Lakes Butter Spread, Garlic & Herb

tbsp salted butter

cup wheat flour

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

cup milk

brown egg

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Instructions

In a blender, combine all the crepe batter ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour or overnight. Heat a small non-stick pan and add a small pat of butter to coat. Ladle about 1 ounce of batter into the center of the pan. Lift and tilt the pan so the batter coats the pan  evenly. Cook for about 30 seconds until the batter becomes opaque. Carefully flip the crepe and cook for another 10 seconds. Gently shake the pan and turn the crepe onto a parchment lined sheet pan. Keep the crepes warm in the oven while the rest of the batter is being cooked off. Serve warm with the lemon curd and creme fraiche. Dust with powdered sugar and garnish with mint leaves.

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