Breakfast, A Smart Start

Whole Wheat Crepes

These crepes are great for breakfast spread with jam and rolled up.  ALSO these crepes can also be used as a base for dinner crepes with a variety of dinner fillings and sauces.

 

3/4 c. whole wheat flour
1/4 c. dry milk powder
couple dashes salt
3 large eggs
1 c. water

Mix in blender until smooth. In a crepe pan or small fry pan: 1/4 tsp. oil or butter, heat, swirl in pan. Add **2 T. batter; immediately lift/tilt pan until batter spreads into a very thin 'pancake'. Cook until the surface is dry and the edges slightly browned. Carefully turn to just lightly cook the other side. Turn out on plate, spread with jam, roll up and secure with a toothpick. Repeat until all batter is used.

**our small fry pan holds 2 T. of batter for making a crepe.