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RECIPE

Whole Wheat Crepes

How local is this dish?	Local with Marco Polo exceptions
Which season is this recipe best for considering availability of ingredients?	All Seasons

Category	Breads
Comments on Ingredients Availability, Sources, Tips on Keeping the Recipe Local	Make a whole batch and just stack them on a plate, stick them in a ziploc bag and use as needed (or even freeze for later). Great for sweet and savory dishes.

Add To Favorites	Post Comments
Email Recipe To A Friend	Print This Recipe

Ingredients :

3/4 c whole wheat pastry flour
1 � c milk
1 c cream
4 eggs
2 oz melted butter (if unsalted, add a pinch of salt)

How to Prepare :

Whisk together or combine in a food processor. Spoon a few Ts into a nonstick pan or well-greased skillet on medium heat; tilt to spread batter in a thin layer. As soon as the top of the crepe looks "dry", flip and cook on the other side for a few minutes until barely browned.

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Added on

12, May 2006

Localvore News

There are a few flaws with this recipe portal that I am trying to work out...namely there are problems with posting comments and sending e-mails. So, if you send an email using the contact us tab, I will not receive the email. Please send e-mails directly to me at robinm@reseng.com. Thanks for all of the great recipe contributions! Robin McDermott To go to the home of the MRV Localvore Project, go to: www.eatlocalvermont.org