From the very beginning, weelicious has always been something of a science experiment. Cooking for kids is not always the easiest road to navigate, and no matter how much I think I know, I continue to learn more daily about their food preferences, behaviors, likes, and dislikes. What I have found to work one day may not be as successful the next, while other recipes have surprised me as surefire hits every time I make them.
The latter has been the case with my kids and crepes. They fell in love the first time I made them. And I’m wild about crepes because I can do all the prep work the night before. In the morning all I have to do is pour the batter into a pan, layer the crepes with whatever sweet or savory fillings my kids desire, and voilà! To make this simple crepe recipe just a bit more nutritious, I use white whole-wheat flour in place of all-purpose white.
Just when you think your kids won’t be open to trying anything new, pull out the ingredients for these special crepes and let them help you create a dish it’s almost impossible not to love.
2 large eggs
1 cup white whole-wheat flour
¾ cup milk
½ teaspoon pure vanilla extract
2 tablespoons butter, melted
Chocolate-Hazelnut Spread or other desired filling (see Tip)
1. Place all the ingredients except the Nutella in a blender with ½ cup water and puree until smooth. Refrigerate for 1 hour to overnight.
2. Heat a crepe or sauté pan over medium-low heat and grease with butter. Pour in 2 tablespoons of the batter and swirl around the pan to evenly coat the entire bottom.
3. Cook for 1 minute, use a spatula to gently flip the crepe over, and cook the other side another 30 seconds, or until it just starts to become golden.
4. Repeat to make the rest of the crepes. Stack them on a plate as you finish them, then fill them all at once.
TIP: You can fill crepes with sweet or savory fillings such as ham and cheese, butter and honey, Chocolate-Hazelnut Spread, strawberries and preserves, spinach, sauteed mushrooms and chopped herbs, peanut butter and banana, and more!