Whole Living Daily

Better Breakfast: Whole Wheat Crepes with Honeyed Strawberries

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These crepes were absolutely perfect for keeping in line with my make-ahead breakfast routine.  The batter needs to sit refrigerated, so I recommend making it the night before.   The beauty of having so many leftovers is lunch and dinner!  All you have to do is change the filling to something more savory and you have an easy meal.  Refrigerate the extra crepes in a container with parchment paper in between each one, these will keep for a few days after making.

Whole Wheat Crepes

1 cup  whole wheat flour
1/4 teaspoon salt
3 large eggs
1/2 cup fat free milk
2 teaspoons unsalted butter, melted
1/2 cup seltzer water

Whisk the flour, salt, eggs, milk and butter until smooth. Cover and refrigerate at least one hour, or overnight.  When you remove the batter, slowly whisk seltzer into the batter. Spray a nonstick pan on medium heat,  and  ladle about 2 tablespoons batter at a time; rotate the pan to spread the batter evenly over the bottom.  Cook the crepe until the underside is lightly browned.  Lift the edge of the crepe quickly and flip. Cook until the second side is lightly browned.

Honeyed Strawberry Filling

1 pint strawberries, halved

2 tsp honey

1/2 tsp sugar

Sprinkle of sea salt

Put strawberries into a blender, and turn on the lowest setting until the strawberries are finely chopped.  Mix in honey, sugar, and lightly sprinkle sea salt on top.  Cover and refrigerate one hour, or overnight.

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