Start to finish: 40 minutes (including resting time)
To make ahead: Crepes will keep, between sheets of wax paper, in the refrigerator for up to 2 days or in the freezer for up to 1 month. Ease of preparation: moderate
1/2 cup whole-wheat flour (see Variations, below)
1/2 cup all-purpose flour
1 teaspoon sugar (for dessert crepes; optional)
1/4 teaspoon salt
3 large eggs
1/2 cup 1% milk
2 teaspoons butter, melted, or canola oil
1/2 cup seltzer water or club soda
Combine whole-wheat flour, all-purpose flour, sugar (if using), salt, eggs, milk and butter (or oil) in a food processor or blender; process until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.
Slowly whisk seltzer water (or club soda) into the crepe batter. Using a crumpled paper towel, lightly oil an 8-inch nonstick skillet; heat the skillet over medium-high heat. Using a small ladle or measuring cup, ladle about 2 tablespoons batter into the skillet; immediately tilt and rotate the pan to spread the batter evenly over the bottom.
Cook the crepe until the underside is lightly browned, about 30 seconds. Using a small metal spatula or a fork, lift the edge of the crepe, quickly grasp it with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds longer. Slide the crepe onto a plate.
Makes 16 crepes.
Per crepe: 49 calories; 2 g fat (1 g sat, 0 g mono); 41 mg cholesterol; 6 g carbohydrate; 2 g protein; 1 g fiber; 53 mg sodium.
1/4 cup orange juice, divided
2 tablespoons cornstarch
4 cups diced rhubarb (1 pound)
1 cup strawberries, hulled and sliced
1/4 cup dried apricots, chopped
1/2 cup sugar
Mix 2 tablespoons orange juice and cornstarch in a small bowl. Combine rhubarb, strawberries, dried apricots, sugar and remaining 2 tablespoons orange juice in a saucepan; bring to a simmer over medium heat, stirring occasionally. Cook, stirring often, until the rhubarb is tender, 4 to 6 minutes. Add the cornstarch mixture and cook, stirring constantly until thickened, about 1 minute.
Makes about 2 1/2 cups, for 8 servings.
Per serving: 92 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 23 g carbohydrate; 1 g protein; 2 g fiber; 3 mg sodium.
Buckwheat Crepes: Substitute buckwheat flour for the whole-wheat flour. Fill with sautÃ©ed apples or smoked salmon and cream cheese.
Cornmeal Crepes: Substitute cornmeal for the whole-wheat flour. Try with a spicy chili or with blueberries and cream cheese.