1/3 cup of whole wheat flour
2/3 cup of milk
a BIT of salt.
1. mix together dry ingredients.
2. create a mini well and add in the milk
3. mix in the eggs and whisk thoroughly
4. heat up a wide and large pan. Place a bit of olive oil at the bottom of the pan and let it heat up on high then when it's gotten nice and hot (BUT not hot enough so that the oil begins to steam up) then turn your heat onto medium and carefully ladle the batter into the pan. Use your ladle to maneuver the batter around in a circular motion so that you can spread out the batter. Careful not to rip the crepe, but it's easy to fix :) Make your crepe nice and thin and then you'll know it's ready to flip when you start seeing tiny little holes in your batter. Don't flip too early or else your crepe will rip! It'll have an almost tortilla appearance when you flip. It should flip perfectly. You shouldn't have to re-grease your pan after one crepe. Maybe after every 2 or 3 crepes :)
This recipe yields about 4-5 crepes, depending on the size of your crepes. These crepes are relatively small for crepes.
I like to serve this in several ways....
1. Cinammon, agave nectar (or honey) and cottage cheese recipe with strawberries topping.
2. Pesto, smoked salmon and french beans
3. Turkey breast, thousand island dressing and arugala
This is a no fail recipe! Good Luck :)