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From the Archives: Papa Eddie’s Crepes

If you follow the whole foods menus or recipes regularly, you will notice that I’ve been on a crepe kick lately. The family recipe that Kelly shared a year and a half ago is fantastic! I can’t wait to eat the extra ones that I stored in the freezer.

There are a few easy adaptations you can make to prepare the grains in a more traditional manner. I recently made a batch of homemade slow cooker yogurt and was looking for an opportunity to use up some of the leftover whey. When I planned my big cooking day, I did some quick research and discovered that it would be super easy to add a soaking step to this recipe, since it is already recommended that you allow the batter to rest before cooking it. You can also substitute whole wheat flour if desired.

These crepes are fantastic filled with butter, jelly, fresh fruit, cheeses, or even lunch meat. You can also use in them in our “Brinner” Enchilada  or Canelones de Carnes.

Papa Eddie’s Crepes

Author/Source:

Kelly @ onceamonthmeals.com, with updates by Kim

Ingredients:

  • 2 Tablespoons whey (optional)
  • 2 cups whole milk (organic preferred)
  • 1 cup all purpose, unbleached and unenriched flour (or substitute whole wheat flour)
  • 8 medium eggs (organic preferred)
  • 0.25 teaspoon salt

Soaking Directions:

In a large mixing bowl combine flour, milk, and whey. Cover and let stand at room temperature for up to 8 hours (or overnight). Even a few hours of soaking will be beneficial, so don’t feel like you have to skip this step if you don’t have all night to soak the grains. Whisk or blend in remaining ingredients using a stick or traditional blender. Proceed to step #2 below.

Directions:

1) Combine the ingredients into a bowl and blend with a whisk or immersion blender until uniformly combined. Let batter rest for at least 1/2 hour or best covered in refrigerator overnight. 2) Heat a large skillet over medium heat. Coat pan with butter and wipe with towel. 3) Pour just enough batter to coat the bottom as you tip and tilt the pan to coat with batter. Allow it to cook until it’s set, about one minute. 3) Gently turn the crepe with a large spatula and cook the other side. 4) Once cooked place onto a plate and put jelly, sugar or berries inside, roll and serve.

Freezing Directions:

Once cooled stack with parchment paper and place into gallon freezer bag until ready to cook. To Serve: Thaw in refrigerator, heat in microwave for about 1-2 minutes. Put jelly, sugar or berries inside, roll and serve.

Servings: 6

 

**conversion chart image provided by Erik Spiekermann

One Response to “From the Archives: Papa Eddie’s Crepes”

  1. Billie says:

    These sound great, I can’t wait to try them! Also wanted to let you know, soaking is not necessary w/white flour. The soaking helps reduce the phytic acid, which blocks mineral absorption, in whole grains and nuts/seeds too!

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