Crepes

Ahh...Saturdays...sleeping in, coffee and CREPES! A Saturday tradition in our house, crepes are a healthy favorite. This recipe makes 15 crepes, which feeds our family of 5 quite well. You may want to reduce the recipe, depending on how many people you're cooking for.


3 cups skim milk (or whatever type you have; soy or rice milk work, too)
3/4 cup whole wheat flour
3/4 cup white flour
1/2 cup wheat germ
1/4 cup ground flax seed
1 1/2 tbsp sugar
3/4 tsp baking powder
3/4 tsp salt
5 eggs
1 1/2 tsp vanilla
3 tbsp butter, melted

1. Pour milk into a blender. A mixer works, but a blender is ideal; crepes turn out much smoother when blended rather than just mixed.
2. Add dry ingredients. Puree on blender, scraping sides of pitcher if necessary.
3. Add eggs. Blend.
4. Add vanilla and melted butter. Mix.
5. Heat a non-stick pan on medium heat. If your pan is even slightly sticky, spray with spray oil. Swirling pan, ladle a scoop-ful of batter (about 1/4 - 1/3 cup), making sure the batter covers the bottom of a pan in a circle. The crepe will be quite thin. Once edges begin to separate from the pan, slide a spatula under the edges of the crepe; once loosened, flip and cook for a short time on the second side. The crepe should be pale with a slightly golden center when done.
6. Transfer crepe to a plate and fill with sour cream, yogurt or ricotta and fruit. If desired, sprinkle with powdered sugar.