Whole Wheat Crepes

Happy Father's Day!  This morning was my hubby's very first one, so my little babe Hudson and I decided to trying making one of his favourites for breakfast: CREPES!  I'm not the greatest pancake maker, so I searched on Pinterest (my newest addiction) and found this fantastic and easy recipe from Allrecipes.com called "Basic Crepes."

You'll need:

• 1 cup all-purpose flour (I substituted for WW Flour and they turned out great!)

• 2 eggs

• 1/2 cup milk

• 1/2 cup water

• 1/4 teaspoon salt

• 2 tablespoons butter, melted

Directions:

First, whisk together the whole wheat flour and the eggs in a mizing bowl. Then gradually add in the milk and the water as you stir. Finally, add the salt and the melted butter and beat the mixture until it's smooth.
Heat a lightly oiled frying pan over medium high heat. (I just sprayed it lightly with PAM). Pour or scoop the batter onto the pan, using approximately a 1/4 cup of mixture for each crepe. They suggest tilting the pan with a "circular motion so that the batter coats the surface evenly."  I just used the spoon I scooped it into the pan with to spread it around in a thin layered circle.
The recipe says to cook the crepe for about 2 minutes, until the bottom is light brown.  I found that they cooked much faster than that so you'll see when the batter looks like it's hardening, I flipped it with no problems and cooked the other side...probably only took about 2 1/2 minutes in total.

I had to use what we had on hand as filling, so we cute up some fresh Ontario strawberries (hooray, they're in season!) and bananas.  We filled the crepes with vanilla yogurt and the fruit, rolled them up, and topped it off with some local maple syrup.

A tasty treat to start the day!