- 1 C yogurt
- 3 eggs
- 2/3 C whole wheat flour
- 1/4 C water
- Mix all ingredients until smooth and let stand 30 minutes. If batter is too thick, add a little more water. It should have the consistency of heavy cream or buttermilk.
- Wipe a 7-inch skillet with oil over moderate heat.
- Add a scant 1/4 C of batter to the skillet and tilt it quickly to cover the bottom with batter. If the batter is too thick, it won’t run fast enough. Any “holes” left in the pan can be patched with a drop of the batter. Cook until the edges appear dry and the batter is set in the centre.
- Lift the crepe gently with a spatula and set aside. Repeat until all the batter is used. Makes about 12 crepes. Note: Wiping the pan with oil ensures a non stick surface. Excess oil produces a lacy, fragile crepe that will fall apart.