- 1 cup whole wheat flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 2 Tbsp butter, melted
- canola oil
In a bowl or blender, add all ingredients. Blend until combined or whisk vigorously until batter is without lumps. Pour batter into squeeze bottle or water bottle with hole drilled into cap.
In a frying pan over high heat, coat pan with canola oil. Squeeze batter onto frying pan in concentric circles, a zig zag grid, or other desired design. Let cook until edges start to peel away from pan, about 2 minutes. Shake pan to release crepe, then slide onto plate. Fold into thirds, then roll from short end to short end into cylinder.
Serve with your favorite crepe toppings and dips such as fresh fruit, cinnamon, or Greek yogurt.
Note: This recipe is inspired by the Malaysian net crepe called roti jala, which is traditionally used to dip into curries.