Receta de crêpes integrales

Ingredientes

• 150 g whole wheat flour
• 15 g granulated sugar
• 1/4 tsp fine salt
• 3 large eggs (room temperature)
• 420 ml whole milk
• 60 ml cold water
• 15 g unsalted butter melted and cooled (plus extra for greasing )
• Greek yogurt, blueberry jam & fresh blueberries

Preparación

1. 1

   --- Whole Wheat Crêpes ---

2. 2

   Whisk together dry ingredients. In a large bowl, add the flour, sugar, and salt, and whisk to combine.

3. 3

   Whisk together wet ingredients. In a separate medium-sized bowl, add the eggs and beat well. Add the milk, water, and cooled butter to the eggs and whisk together.

4. 4

   Add wet mixture to dry. Into the bowl with the dry ingredients, pour ⅓ of your egg mixture and whisk until thick but smooth paste forms. Whilst whisking continuously, slowly pour in the remaining egg mixture and whisk until well combined. This can be done with a handheld electric beater or in the bowl of a stand mixer fitter with a whisk attachment for ease. The batter should be lump-free. (See tip in notes if you have lumps remaining). Cover the batter with plastic wrap and refrigerate for 15 minutes minimum but ideally 1 hour or overnight if making the batter in advance.

5. 5

   --- Cook Crêpes ---

6. 6

   Prepare your pan. Remove the batter from the fridge and give it a quick whisk. Heat a crêpes pan or non-stick frying pan/skillet on medium heat on your stovetop and lightly grease with melted butter, wiping away any excess.

7. 7

   Cook the crêpes. Pour 60 ml (1/4 cup) of batter into the center of the pan, and whilst lifting the pan, tilt it so that the batter lightly coats the pan's surface evenly. If there are any gaps, then add a couple of drops to fill them in. Cook for 1 to 2 minutes until the edges start to dry out and turn golden and the underside of the crêpe is set. Flip the crêpe. Using a rubber spatula, slide it under the crêpes and flip it over. Cook for another 30 seconds or so until golden brown. Slide the crêpe onto a plate and repeat the process until the batter is finished. You should get between 10-12 crêpes depending on how thick you make them.

8. 8

   --- To serve ---

9. 9

   Serve folded or rolled with a dollop of blueberry jam, a spoonful of Greek yogurt, and some fresh blueberries. Crêpes are best served warm on the same day they are made.