WHOLE WHEAT CREPES
*1 cup Colorado Easy Eats organic double milled whole-wheat flour
* 1 teaspoon sugar, (for dessert crepes; optional)
* 1/4 teaspoon salt
* 3 large eggs
* 1/2 cup 1% milk or milk sub. of your choice
* 2 teaspoons butter, melted, or canola oil
* 1/2 cup seltzer water, or club soda
1. Combine whole-wheat flour, all-purpose flour, sugar (if using), salt, eggs, milk and butter (or oil) in a food processor or blender; process until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.
2. Slowly whisk seltzer water (or club soda) into the crepe batter. Lightly oil a small nonstick skillet with a crumpled paper towel; heat the skillet over medium-high heat. Ladle about 2 tablespoons batter into the skillet with a small ladle or measuring cup; immediately tilt and rotate the pan to spread the batter evenly over the bottom.
3. Cook the crepe until the underside is lightly browned, about 30 seconds. Using a small metal spatula or a fork, lift the edge of the crepe, quickly grasp it with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds longer. Slide the crepe onto a plate.
4. If serving immediately, fill and roll or fold the crepe. Continue to cook crepes with the remaining batter, oiling the pan as needed and stacking crepes as you go.
No Oven - No Problem Naan (flat bread)
2 C. Colorado Easy Eats organic double milled whole wheat flour
2C. Colorado Easy Eats organic unbleached white flour
1 tsp baking powder
1/2 tsp baking soda
2 t. salt
2 C. Milk or milk sub. of your choice
4T. melted butter, Earth Balance, or vegetable oil
Sift flour, baking powder, baking soda and salt together in a bowl. Gradually stir in enough milk and melted butter to make a soft dough. Cover with a damp cloth and place in a warm place for 2 hours.
Knead dough on a floured surface for 2 or 3 minutes until smooth. Divide into 8 pieces Roll each piece into a ball then into ovals about 6 inches long. Oil and Heat a pan or griddle until a drop of water bounces
.
Put ovals on pan until air pockets begin to form. Turn and continue cooking 1 min more. Remove to warming plate or drawer. Serve warm with hummus or your favorite curry.WHOLE WHEAT CREPES
*1 cup Colorado Easy Eats organic double milled whole-wheat flour
* 1 teaspoon sugar, (for dessert crepes; optional)
* 1/4 teaspoon salt
* 3 large eggs
* 1/2 cup 1% milk or milk sub. of your choice
* 2 teaspoons butter, melted, or canola oil
* 1/2 cup seltzer water, or club soda
1. Combine whole-wheat flour, all-purpose flour, sugar (if using), salt, eggs, milk and butter (or oil) in a food processor or blender; process until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.
2. Slowly whisk seltzer water (or club soda) into the crepe batter. Lightly oil a small nonstick skillet with a crumpled paper towel; heat the skillet over medium-high heat. Ladle about 2 tablespoons batter into the skillet with a small ladle or measuring cup; immediately tilt and rotate the pan to spread the batter evenly over the bottom.
3. Cook the crepe until the underside is lightly browned, about 30 seconds. Using a small metal spatula or a fork, lift the edge of the crepe, quickly grasp it with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds longer. Slide the crepe onto a plate.
4. If serving immediately, fill and roll or fold the crepe. Continue to cook crepes with the remaining batter, oiling the pan as needed and stacking crepes as you go.
No Oven - No Problem Naan (flat bread)
2 C. Colorado Easy Eats organic double milled whole wheat flour
2C. Colorado Easy Eats organic unbleached white flour
1 tsp baking powder
1/2 tsp baking soda
2 t. salt
2 C. Milk or milk sub. of your choice
4T. melted butter, Earth Balance, or vegetable oil
Sift flour, baking powder, baking soda and salt together in a bowl. Gradually stir in enough milk and melted butter to make a soft dough. Cover with a damp cloth and place in a warm place for 2 hours.
Knead dough on a floured surface for 2 or 3 minutes until smooth. Divide into 8 pieces Roll each piece into a ball then into ovals about 6 inches long. Oil and Heat a pan or griddle until a drop of water bounces
.
Put ovals on pan until air pockets begin to form. Turn and continue cooking 1 min more. Remove to warming plate or drawer. Serve warm with hummus or your favorite curry.