Instructions

1. Prepare the Dry Ingredients: In a large mixing bowl, sift the whole wheat flour and salt together. This helps to remove any lumps and ensures a smooth batter.
2. Combine the Wet Ingredients: In a separate bowl, whisk together the eggs, milk, olive oil, honey (if using), and vanilla extract until well combined.
3. Mix the Batter:
   • Create a Well: Make a well in the center of the dry ingredients.
   • Gradually Add Wet Ingredients: Pour the wet ingredients into the well of the dry ingredients gradually, whisking constantly. This method helps to prevent lumps from forming.
   • Mix Until Smooth: Continue whisking until the batter is smooth and free of lumps. The batter should be thin and pourable. If it’s too thick, add a little more milk until you reach the desired consistency.
4. Rest the Batter: Let the batter rest for at least 30 minutes. This allows the flour to fully absorb the liquid, resulting in a more tender pancake.
5. Heat the Pan: Heat a non-stick skillet or crêpe pan over medium heat. Lightly grease the pan with a small amount of olive oil or coconut oil.
6. Cook the Crêpes:
   • Pour the Batter: Pour a small amount of batter (about 1/4 cup) into the center of the pan. Quickly tilt and rotate the pan to spread the batter evenly into a thin layer.
   • Cook Until Set: Cook for about 1-2 minutes, or until the edges start to lift and the bottom is lightly browned.
   • Flip: Carefully flip the crêpe using a spatula and cook for an additional 1 minute on the other side until lightly browned.
   • Remove and Repeat: Remove the crêpe from the pan and repeat the process with the remaining batter, greasing the pan lightly between crêpes if necessary.

Tips for Perfect Crêpes

• Consistent Heat: Keep the heat at medium to prevent the crêpes from burning while ensuring they cook evenly.
• Thin Batter: Ensure the batter is thin enough to spread easily in the pan. Adjust with milk if necessary.
• Resting Time: Don’t skip the resting time for the batter. It’s crucial for a smooth texture.
• Greasing the Pan: Use a minimal amount of oil to grease the pan to prevent sticking without making the crêpes greasy.