But I still want to keep posting about once a week or so.
Good story, Abby.
Anyway, last week, after I made the pumpkin butter, I decided it would make an excellent filling for crepes. A quick internet search led me to these babies:
They were really simple to make, and for the most part, they didn't even tear up into a bunch of scrappy crepes. I will definitely make these again and try to halve the recipe, since I was stuffed to the gills after eating them all myself. For two people, the recipe would make the perfect amount. I filled half with pumpkin butter, and half with almond butter. Both were delicious.
Whole Wheat Crepes
from Mr. Breakfast.
- 1 cup low-fat milk (or soy milk)
- 3/4 cups whole wheat flour
- 1 large egg
- 1 additional egg white (I skipped this and used two whole eggs)
- 1 Tablespoon sugar (I added 1 tsp agave nectar)
Heat a lightly-greased medium skillet over medium heat.
Scoop batter 1/4 cup at a time. Immediately swirl the pan gently to distribute the batter in a very thin layer. Cook the crepe until the surface appears dry -- about 1 minute.
Stack completed crepes on a plate, separated by wax paper. **
Fill crepes with filling of your choice.
*I just did this by hand with a fork. It was very easy to put together.
**I assembled (re: ate) them quickly as I cooked the next crepe, which was a little rushed, but it generally worked fine.