Whole Wheat Crêpes

With a two year old and an almost eleven month old, a hearty breakfast is more pertinent than ever. While my daughter is watching her morning cartoons, and with my son pulling himself on my legs, I whip this recipe up. I cook three immediately and then use the rest of the batter for the following two days. I top with about a tablespoon of pure maple syrup and incredible, organic frozen raspberries from Spud.ca

Ingredients

1 cup warm water

1 cup 1% milk

4 large eggs

1/4 cup unsalted butter, melted

2 cups no additive whole wheat flour

Directions

Preheat a mid-sized frying pan on medium heat. Spray with olive oil. Put all wet ingredients in a bowl, slowly whisk in flour. Take approximately 1/3 cup of batter, and spread it around the pan until pan is fully covered. Allow batter to cook until edges brown and lift from the pan, flip and let cook for 30-60 seconds more. Spray pan again and repeat. Makes approximately ten crêpes.

Nutritional information

For approx. one crêpe

Calories 133

Fat (g) 5.9

Carbs (g) 13

  - Fiber (g) 2.7
  - Sugar (g) 1

Protein (g) 5.4
Sodium (mg) 33.3