Whole Wheat Crepes
2/3 cup milk
2 tablespoons unsalted butter or 2 tablespoons margarine
1/4 teaspoon salt
1/3 cup whole wheat flour
In a small bowl, beat the eggs, milk, butter, and salt until well combined-about 20 seconds.
Sift the flour into a medium size bowl or a 2 quart measuring cup, then add the liquid mixture, beating until well combined-about 1 minute.
Or blend the eggs, milk, butter, and salt in an electric blender or food processor for 15 seconds; sprinkle in the flour and blend until smooth-about 30 seconds.
Cover loosely with plastic wrap; let stand for at least 1 hour refrigerated or at room temperature. (The flour will swell to make a softer batter.) Will keep, refrigerated, for up to 4 hours.
Brush butter on the bottom of a crepe pan or heavy 7-inch skillet.
Set over moderate heat for about 30 seconds or until a drop of batter sizzles.
Stir the batter well, pour 2 tablespoonfuls into the skillet, and quickly tip it back and forth so that the batter evenly coats the bottom.
Cook until the crepe edges are golden brown-about 1 minute.