Basic Whole Wheat French Crepes

These can be used for desserts, breakfasts, snacks, even the main course! The batter needs to be refrigerated for at least 1 hour before cooking.

In a small bowl , beat the eggs , milk , melted butter , and salt until well combined-about 20 seconds.

Sift the flour into a medium size bowl or a 2 quart measuring cup , then add the liquid mixture , beating until well combined-about 1 minute.

Or blend the eggs , milk , butter , and salt in an electric blender or food processor for 15 seconds.

Sprinkle in the flour and blend until smooth-about 30 seconds.

Cover loosely with plastic wrap.

Let stand for at least 1 hour refrigerated or at room temperature.

Will keep , refrigerated , for up to 4 hours.

Brush butter on the bottom of a crepe pan or heavy 7-inch skillet.

Set over moderate heat for about 30 seconds or until a drop of batter sizzles.

Stir the batter well , pour 2 tablespoonfuls into the skillet , and quickly.

Cook until the crepe edges are golden brown-about 1 minute.

Slide a spatula under the crepe , flip it over , and cook for about 30 seconds.

Transfer to a warm plate.

Repeat with the remaining batter , rebu.

eggs, milk, unsalted butter, salt, whole wheat flour