Indulge in a delightful twist on a classic French favorite with these Whole Wheat Apricot Crepes! Perfectly thin and oh-so-flavorful, these crepes are not just a breakfast treat; they’re a versatile canvas for sweet or savory fillings. Imagine the warm, sweet aroma of apricots mingling with the nutty goodness of whole wheat flour, creating a dish that’s as wholesome as it is delicious. Whether you're impressing guests at a brunch or treating yourself to a special breakfast, these crepes are sure to be a hit. Ready to elevate your culinary skills? Let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: French
Serves: 8 crepes
Ingredients
- 1 cup whole wheat flour
- 2 cups milk
- 3 large eggs
- 1 tbsp sugar
- 1/4 tsp salt
- 1 cup dried apricots, chopped
- 1/2 cup water
- 1 tbsp butter (for cooking)
Instructions
- In a large mixing bowl, combine whole wheat flour, salt, and sugar. Whisk together to evenly distribute dry ingredients.
- Create a well in the center of the dry ingredients. Crack eggs into the well and begin slowly incorporating them into the flour mixture.
- Gradually pour in milk while whisking continuously to create a smooth, lump-free batter. The consistency should be thin and fluid, similar to heavy cream.
- For the apricot filling, place chopped dried apricots and water in a small saucepan. Simmer over medium-low heat for 10-12 minutes until apricots are soft and liquid reduces, creating a thick compote.
- Let the crepe batter rest for 15-20 minutes at room temperature to allow flour to fully absorb liquid and gluten to relax.
- Heat a non-stick crepe pan or 8-inch skillet over medium heat. Lightly brush with butter to prevent sticking.
- Pour approximately 1/4 cup of batter into the pan, quickly tilting and rotating to spread batter into a thin, even layer.
- Cook crepe for 1-2 minutes until edges become golden and surface looks dry. Carefully flip and cook opposite side for 30-45 seconds.
- Transfer cooked crepe to a plate and repeat process with remaining batter, stacking crepes between parchment paper to prevent sticking.
- To serve, spread a thin layer of apricot compote in the center of each crepe, fold sides inward, and roll or fold into desired shape.
Tips
- Let the Batter Rest: Allowing the crepe batter to rest for 15-20 minutes is crucial. This step helps the flour absorb the liquid and relaxes the gluten, resulting in tender, easy-to-handle crepes.
- Use the Right Pan: A non-stick crepe pan or a well-seasoned skillet is essential for making perfect crepes. Make sure to lightly brush it with butter before each crepe to prevent sticking.
- Control the Heat: Cooking on medium heat ensures that your crepes cook evenly. If the heat is too high, they may burn before they’re fully cooked. Adjust as necessary!
- Thin and Even Layers: When pouring the batter into the pan, aim for a thin, even layer by quickly tilting and rotating the pan. This will give you that delicate crepe texture.
- Stack with Care: As you cook each crepe, stack them between sheets of parchment paper. This will keep them warm and prevent sticking while you finish cooking the rest.
- Experiment with Fillings: While the apricot compote is delicious, don’t hesitate to experiment with other fillings! Nutella, fresh fruits, or even savory options like spinach and cheese can make for a delightful variation.
- Presentation Matters: When serving, fold or roll the crepes neatly and consider adding a dusting of powdered sugar or a drizzle of honey for an extra touch of elegance.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 8g
Fat: 5g
Saturated Fat: g
Cholesterol: 75mg
