Whole-Grain Crêpes - Recipe from Price Chopper

1. In blender, blend 2 tablespoons melted butter, remaining ingredients, and 1/3 cup room tempera-ture water 30 seconds or until smooth; cover and refrigerate at least 30 minutes or up to over-night. Makes about 2¼ cups.
2. In 8-inch nonstick skillet, heat ¼ teaspoon butter over medium heat; pour about 3 tablespoons egg mixture in center of skillet. Quickly swirl pan so batter forms an even, thin layer; batter should set immediately and form tiny bubbles. Cook crêpe 1½ minutes or until bottom is lightly browned and top appears dry. Gently lift 1 edge of crêpe with rubber spatula; carefully grab crêpe with fingers and flip. Cook crêpe 30 seconds or until bottom is lightly browned; transfer to plate and cover to keep warm. Repeat with remaining butter and batter to make 11 more crêpes. Makes about 12 crêpes.

Chef Tips

1. The first crêpe is usually a tester, so don’t be discouraged if it doesn’t turn out right.
2. Use a timer to prevent flipping the crêpe too quickly.

Try crêpes with these sweet and savory fillings:

1. Jarred lemon curd + fresh blueberries + dusting of powdered sugar
2. Sautéed baby spinach + tomatoes + bacon
3. Chocolate hazelnut spread + fresh strawberries + dusting of powdered sugar
4. Cream cheese + smoked salmon + chives
5. Natural nut butter + banana + dusting of powdered sugar