Soaked Wheat Crepes

I've talked before about why soaking grains, legumes and nuts is good for you. So I wanted to learn how to make soaked wheat crepes. Crepes are excellent recipe for soaking since most recipes tell you to "rest" the batter for awhile anyway. This time you are just "resting" it overnight! These crepes are so tasty and light. I am doing a (mostly) low-carb diet right now, so I actually made this for the girls and my hubby. I did taste a few bites though! I stuffed them with a mixture of grated cheddar cheese, cream cheese, a splash of heavy cream (to help mush the cheeses together) and shredded chicken. They got a thumbs up from the family!
-Amanda

Soaked Whole Wheat Crepes

2 cups of whole wheat flour
1 cup of raw milk (you can use yogurt instead of milk too.)
1 cup of water
4 tbsp of yogurt or milk kefir
3 eggs
1/2 stick of butter
1 tsp salt

Stir the whole wheat, milk, water and yogurt together in a large bowl. Make sure that there is no dry flour left. You can add more liquid if need be, you want a loose batter. Cover loosely with plastic wrap and sit out at room temperature overnight (or approx. 8 hours.)

Add eggs, salt and melted butter. Stir until well incorporated. I used a crepe pan to make my crepes, but a small non-stick skillet would work also. Very lightly grease your pan with butter and pre-heat it to medium heat. I think the first crepe has to be a throw away, I've never made a pretty first crepe. Using a ladle, scoop out 1/4 cup of batter in the center of your pan. Pick it up off the heat and make a large swirling motion with your wrist. You are trying to make the batter into a large, very thin circle in your pan. When the edges start to curl up a bit, flip it over and cook the other side. It takes about one minute per side for each crepe. I got 16 crepes out of my batter.

 Loose batter

 Swirling the batter around the pan.

 Ready to flip!

Done!