WHOLE WHEAT CREPES WITH LEMON CURD
Updated: Feb 2
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. I think the thing holding me back is that it does take a skilled hand to make them come out right. Let's be honest, it takes some practice. Some came out too thick and fell apart, but I put all the torn crepes on a plate and let Annabel dip them in some cinnamon sugar for a snack. I had a few myself too.
Every now and then I try to sneak in some more whole grain flour into my baking, so I used half all-purpose and whole wheat flour. it's not only because I want it to be healthier, but I love the texture and flavor. This recipe is based on the from Alton Brown and is super adaptable and delicious.
WHOLE WHEAT CREPES
(makes 12-14 crepes)
2 large eggs
3/4 cup milk
1/2 cup water
1/2 cup all purpose flour
1/2 cup whole wheat flour
3 tablespoons melted butter
1 teaspoon vanilla
butter, for pan
Bonne Maman Lemon Curd
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.
Let the batter chill for at least an hour or overnight. It can keep for up to 48 hours in the fridge.
Freeze any leftover crepes.
For a savory version, omit the vanilla.