Simple Whole Wheat Crepes @KingArthurFlour #Vitamix

I haven't blogged in a while. I'm not even sure why, exactly. I do know why my blogging stopped in the first place. My father was gravely ill; he finally stabilized enough to go to rehab and, eventually, to come home. But his illness was a life-changing event, for him and for all of us who love him. 

At first I didn't have the time or energy or will to blog. Later, writing up recipes just felt unimportant in this big, overwhelming life.

But still I cooked. Still I photographed my food. Something in me didn't want to let this blog go. And, now, I'm ready to be back. 

So, without further ado, here's a very simple recipe to get me back in the swing of things. It's a recipe I know by heart, a recipe I make at least once a week. I use white whole wheat flour (I like King Arthur's organic version) because it has a mild flavor but is still more nutritious than regular all-purpose flour. I just throw everything in my Vitamix and it's incredibly easy.

Ingredients
yield: about 20-24 crêpes

• 1 cup milk
• 1 cup white whole wheat flour (you can sub all-purpose flour)
• 3 eggs
• 3 Tablespoons butter, melted
• pinch of sea salt
• 1 Tablespoon maple syrup (optional)
• cinnamon and/or vanilla (optional)

Place all ingredients in a blender and mix until smooth. The batter should be thin. Let it sit at least 30 minutes—or even overnight. I often get my batter ready in the evening and then just cook the crêpes in the morning.

When it comes time to cook your crêpes you can do it the traditional way, in a crêpe pan. Here's a great step-by-step tutorial. However, I got this really cool electric cordless crêpe maker as a gift and IT IS AWESOME. It makes super thin, delicate crêpes. It's just a great little appliance—holiday gift list, anyone? 

The crêpe maker company didn't pay me to write all that good stuff, it's all the truth. But, um, if you buy it through my link I will get a commission from Amazon. Full disclosure, y'all.

I often make a double batch of these crêpes, so we can have some for a weekend breakfast and then have the rest during the week.

My son eats these crêpes rolled up and dipped in maple syrup for breakfast or spread with raspberry jam and folded in a Thermos, for school lunches. I like mine with fruit, jam and crumbled goat or feta cheese. My husband like his crêpes with Nutella. 

You can also make savory crêpes. Try adding snipped, fresh chives or dried herbs instead of the sugar and cinnamon. Fill with ham and cheese, ricotta and parmesan, sauteed mushrooms and onions. Any wonderful combination of deliciousness will do!