Ever since I started making crêpes, it’s been like an obsession for me. I can’t stop making them, plotting them, coming up with ideas for different types of crêpes. But I always felt a little bad about making them, since I was using all-purpose flour. I thought of using whole wheat flour, but I feared it wouldn’t work so I never did – until I finally decided to give it a go. I had nothing to lose, and much to gain if it worked and I could feel better about cooking up crêpes for myself at any and every possible moment.
I think the batter could have used some salt, but other than that this recipe turned out great. I filled it with Sargento brand 4-State Cheddar cheese and avocado, but I can easily see the crêpe shell being a vehicle for other savory fillings as well – so let your imagination soar!
Whole Wheat Cheese and Avocado Crêpe
makes 1 crêpe
- 1 egg
- 1 1/2 tbls skim milk
- 3 tbls King Arthur whole wheat flour (or your whole wheat flour of choice)
for cheese and avocado filling
- 1/4 cup Sargento brand 4-State Cheddar shredded cheese
- 1/8 of an entire avocado, sliced
Spray a small pan with cooking spray.
In a small bowl, beat the egg. Add the milk and flour and mix well. Mixture will be very wet.
Over medium heat, pour crêpe batter onto pan and cook for several minutes. When edges curl up easily with the spatula, carefully flip and cook the other side. Sprinkle evenly with cheese and add the avocado slices.
Fold crêpe over and remove from heat. Serve immediately.