Wednesday, March 23, 2011

Whole Wheat Crepe with Spinach and Tomatoes

I love eating these for lunch. They are relatively quick and very tasty. Plus, I can sprinkle one with powdered sugar or jam at the end for a nice dessert!

Whole Wheat Crepes

1/2 cup freshly ground whole wheat flour
1 cup milk
2 eggs
1/2 tsp vanilla
1-2 TBS oil or melted butter
1/8-1/4 tsp. cinnamon (if you like)

Mix well. Batter should be smooth. If needed at a bit more milk or flour. For thicker crepes, add more flour, thinner crepes, add more milk.

Cook on medium heat over the stove in a crepe pan or non-stick frying pan.

While the crepe is hot, add thinly sliced tomatoes, fresh spinach and a cheese of your choice (I prefer Parmesan, feta, etc.), red onions if desired. Drizzle with balsamic vinegar. Fold the sides of the crepe over themselves and enjoy!

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