From the very beginning, weelicious has always been somewhat 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 by being sure fire 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 for the same reason I love Oatmeal in the Crockpot — because I can do all the work the night before. In the morning all I have to do is pour the batter into a pan, fill with anything my kids desire (from bananas and cream cheese, to berries and Nutella, to butter and fresh herbs), and voila! Plus, to make this simple crepe recipe just a bit more nutitrious, I use white wheat flour in place of enriched 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 is almost impossible not to love.
Whole Wheat Crepes Stuffed with Honey Cream Cheese and Bananas
- 2 large eggs
- 1 cup white whole wheat flour
- 3/4 cup milk
- 1/2 cup water
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter, melted
- Place all ingredients in a blender and puree until smooth. Refrigerate for 1 hour to overnight.
- Heat a crepe or saute pan over medium-low heat and grease with butter. Pour in 2 tablespoons of the batter and swirl around the pan to completely coat the bottom evenly.
- Cook for 1 minute, using a spatula gently flip over, and continue to cook another 30 seconds, or until just starting to become golden.
- Fill with desired accompaniment* and fold over the edges to enclose.