Whole Wheat Crepes

In a large mixing bowl, beat eggs, salt, and sugar. Mix well.

Add 1 cup of milk and mix again, then add flour, mixing with a wire whisk until batter is smooth. While mixing, gradually add remaining milk.

Pour some canola oil in a shallow bowl or ramekin. Tip: Cut a small potato in half and put it on a fork to use for spreading oil in the pan. This was one of the tricks my mom used whenever she made crepes so it’s what I do as well.

Preheat a slightly oiled 9 1/2 inch nonstick pan over medium heat. Using a ladle or cup, pour about 1/3 to 1/2 cup of batter onto the skillet (adjust the amount based on your results). Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes until bottom is light brown. Loosen with a spatula and flip to cook the other side.

Place cooked crepes on a buttered plate, then spread butter between each crepe so that they don’t stick together. Serve hot or room temperature with your favorite fillings and/or toppings.