Whole Wheat CrêPes

• 2 eggs
• 1 cup low fat milk
• 2 tablespoons low fat butter melted
• 3/4 cup whole wheat flour
• light olive oil
• crepes
• 2 teaspoons jam choice
• 1/4 cup apple juice
• 1 tablespoon agave syrup optional
• 1 teaspoon low fat butter

1. Beat the eggs lightly. Add the milk and melted butter and combine well.
2. Lightly sift in the flour and mix until it is completely dissolved. The batter will be runny and smooth. Leave it for about half an hour (in the refrigerator or at room temperature) as the flour swells a bit, which will make softer crepe.
3. Lightly grease the frying pan with some light olive oil (or butter if you wish). Pour about four tablespoons into the pan and swirl gently to completely cover the bottom.
4. The crepes should pull away from the side as it cooks through. Once lightly browned flip over and cook for a few more seconds on the other side. Remove and keep warm.
5. Re-grease the pan if crepes start sticking and continue making the crepes until all the batter is used up.
6. Then heat the apple juice until boiling. Add the jam and continue to boil until it reduces a little. Check the level of sweetness. Add the agave if needed.
7. Boil rapidly until it reduces a bit and becomes syrupy. Remove from the heat and stir in the butter, which will make the sauce glossy.
8. Pour over the warm crepes and serve. Enjoy.

eggs, milk, butter, whole wheat flour, light olive oil, crepes, choice, apple juice, syrup optional, butter

Taken from www.yummly.com/recipe/Whole-Wheat-Crepes-1676741 (may not work)