125ml (1/2 c) whole wheat flour
1/8 teaspoon salt
125ml (1/2 c) 1% milk
65ml (1/4 c) water
10ml (2T) butter, melted
1 large egg
Gently mix all but cooking spray together with a whisk. Refrigerate 1/2 an hour. This will give a thinner crepe.
Meanwhile prepare toppings – we whisked some cream and prepped fresh berries, but a creamy seafood or chicken filling works well also.
To cook, heat a medium sized nonstick pan on medium heat. Spray w cooking spray or wipe w a paper towel dipped in canola oil.
Pour in about 1/4 c batter and swirl to a thin layer. When surface is dry, flip gently and cook a few seconds more. Place in warmed oven that has been turned off, on a tea towel.
Repeat. Makes 6 crepes, 2 servings.