Healthy Honey Crepes
Leftover crepes make a great lunch—just fill with meat and cheese and wrap.
Serves: 4Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Medium
- 2 tsp. baking powder
- ⅛ tsp. salt
- 1 cup whole-wheat flour
- 3 large eggs
- 1 cup buttermilk
- ⅓ cup water
- 1½ Tbsp. vegetable oil, divided
- 2½ Tbsp. melted honey
- 2 Tbsp. powdered sugar
- In a medium-sized bowl, stir the baking powder and salt into the flour, blending thoroughly. In a small bowl, beat the eggs with the buttermilk, water, 1 tablespoon vegetable oil, and melted honey.
- Make a “well” in the middle of the dry ingredients and add the egg mixture. Stir until smooth. (If you have a blender or food processor, blend all the ingredients at medium speed.) Let the batter rest for at least 1 hour.
- In a heavy skillet over medium heat, warm ½ tablespoon vegetable oil to coat the bottom of the pan. Pour ¼ cup of the batter into the skillet. Rotate the pan so that the batter flows toward the edges and covers the bottom of the entire pan. Cook until browned on the bottom, turn over, and cook on the other side. Remove and sprinkle with powdered sugar. Repeat with the remaining batter.