You can use any type of filling (sweet, fruit or savory) with this crepe recipe and no one will suspect these are made with whole wheat flour! I love them for breakfast, but you can make them as a desert with frozen berries and 1 tablespoon crème de cassis, (or black currant syrup)
1 cups whole wheat flour or buckwheat (I used white whole wheat)
1/2 cup plus 2 tablespoons water
1/2 cup milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled (or canola oil)
1 teaspoon sugar, (if you want to make dessert crepes; optional)
1/2 teaspoon salt
1. Combine whole-wheat flour, sugar (if using), salt, eggs, milk and butter (or oil) in a food processor or blender; process until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.
2. Lightly oil a small nonstick skillet with a crumpled paper towel; heat the skillet over medium-high heat. Ladle about 2 tablespoons batter into the skillet with a small ladle or measuring cup; immediately tilt and rotate the pan to spread the batter evenly over the bottom.
3. Cook the crepe until the underside is lightly browned, about 30 seconds. Using a small metal spatula or a fork, lift the edge of the crepe, quickly grasp it with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds longer. Slide the crepe onto a plate. Enjoy!