{recipe} Whole Wheat Crepes

I have the best memories regarding crepes, a sweet little gelato (ice cream) cafe in Landstuhl, Germany.  My best girlfriend and I use to spend countless days (before kids of course) a week in that little cafe indulging in the best gelato with a side of crepe.  Also Paris, there are crepes everywhere.  I was so excited when I finally managed to successfully make this recipe.  It seems more intimidating then it really is, it is actually pretty simple and fun to make.

 WHOLE WHEAT CREPES:
* serves 4-6

3 eggs
1 cup whole wheat flour, sifted (I use King Arthur white whole wheat flour)
1 cup whole milk
3/4 cup water
1 tsp vanilla extract
1/4 tsp Celtic sea salt
1 tbsp unsalted butter, melted
1 tbsp honey (I like using raw honey)
pure maple syrup, cinnamon sugar, butter, hazelnut-chocolate spread for serving

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Combine all the ingredients in a blender (this is the blender I own and love.) Blend for 2 minutes, scrape down the sides of and blend again for another minute.  Let the batter sit on the counter for 10 minutes.

Using a crepe pan (or a regular 10-inch skillet) melt a small pat of butter, and swirl around evenly on the surface of the pan.

Tilt the pan - pour a small amount of batter onto the pan and swirl the pan with your wrist to cover the surface of the pan evenly with the crepe batter.  Use a spatula to loosen the sides.  Flip the crepe after about one minute, cook the other side for another minute.  Remove the crepe from the heat.  Repeat the process until all the batter is gone.

Serve with pure maple syrup. cinnamon sugar, fresh berries, or chocolate spread.

Store (if the they last that long) the crepes in an airtight container, divided with parchments paper so they don't stick together in the refrigerator for up to 3 days.