7 Grain Crepes

Complete these with your choice of sweet or savory fillings.

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Votes: 3
Rating: 4
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Servings 4servings
Prep Time 5minutes
Cook Time 10minutes
Passive Time 30minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 4
You:
Rate this recipe!
Servings 4servings
Prep Time 5minutes
Cook Time 10minutes
Passive Time 30minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Whisk all ingredients together in a bowl.
  2. Let sit at room temperature for 30 minutes.
  3. Heat an 8 – 10-inch crepe pan or non-stick or cast iron skillet over medium heat.
  4. Lightly butter or oil the pan.
  5. Using ¼ cup of batter per crepe, pour one serving into the hot pan and immediately begin to tilt the pan and swirl the batter to evenly coat the base.
  6. Let cook until set, about 1 – 2 minutes. The edges should easily release, indicating the crepe is ready to flip.
  7. Using a thin spatula, tongs, or carefully using your fingers, flip the crepe over and continue to cook until lightly browned, about 1 minute.
  8. Turn the cooked crepe out onto a rack to cool while preparing the remaining crepes (repeat steps 2 – 4) or keep warm in a 200°F oven.
  9. Spread with filling(s) of your choice and roll or fold into a wedge to serve.
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