Whole wheat crepes that are delicious with whatever treat you decide to put inside.
You don’t need a dedicated crepe pan for this recipe; any nonstick skillet will do. The number of crepes you get depends on the size of the skillet. I used a 10-inch skillet and ended up with 12 (7-inch) crepes. You can double the recipe and refrigerate or freeze the leftovers. Stack cooled crepes between layers of parchment or waxed paper and place in a zip-top plastic bag. Refrigerate up to 3 days or freeze up to 1 month (thaw them at room temperature). Reheat in a low oven or in a nonstick pan over medium-low heat.