Wholemeal Flour Crepes

Elena Butuc

This recipe was automatically translated from Romanian. View original here

They are soft, tender, with the taste of cinnamon and vanilla - and surely whoever tastes them will ask me "where is the wholemeal flour?"

You should know that they are softer at work, anyway I give details in steps to make you look good, but if you are not a specialist in crepes and you see that 1-2 crepes do not come out to add a little white flour (here you will lose a little fragility, but over time you learn to work them and so on).

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Ingredients

Metric US

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Milk

700 ml

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Egg

3 pieces

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Butter

50 g

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Sugar

3 tbsp

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Whole wheat flour

210 g

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White flour

70 g

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Water

60 ml

Water to be hot / boiled

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Vanilla Extract

1 tbsp

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Cinnamon powder

0.5 tsp

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Sunflower oil

3 tbsp

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Salt

0.5 tsp

Step by step

Heat the milk a little and pour it into a bowl in which you will make the pancake dough.

Beat eggs with sugar and add to milk - mix well the whole composition.

Add melted butter and oil, mix.

Now add the wholemeal and white flour - sifted - mix well with a whisk or mixer so that they are not lumpy.

Let the dough rest and swell for 15-20 minutes.

Heat the pan and during this time add the salt, cinnamon and vanilla in the pancakes - mix.

And just before you start baking them, add boiling water.

Grease the pan with a little oil, wait for it to be hot and pour a dough polish. Make them over medium heat and let me tell you a tip - take a toothpick and with it peel off the edges of the pan from the pan (when you see them browned), and if you gently stick it in a margin and lift it, see if it is baked, will easily come off the bottom.

Turn the pancake on the other side and leave it for another 5-6 seconds. I turn the pancakes with my fingers - I pull on an edge easily and quickly turn it - but you can also do it with a palette, what are you used to.