Easy whole grain crepes

Process whole wheat flour, all purpose flour, sugar(for sweet crepes), salt, eggs, milk, and oil (or butter) in a blender or food processor until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.

Slowly whisk seltzer into the batter. Coat a large nonstick akillet with cooking spray, heat over med-high. Ladle 1/3 cup batter into the center of the pan, immediately tilt and rotate the pan to spread evenly over the bottom.

Cook until the underside is lightly browned, about 30 seconds to 1 minute. Using a heat-proof silicon spatula, lift the edge, then quickly grasp the crepe with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds. Slide onto a plate.

Repeat with remaining batter, re-spraying pan as needed. Stack crepes on plate. If pan begins to smoke reduce to medium heat. As you prepare your filling, cover crepes with a clean kitchen towe l or keep warm in a 200F oven.

Add filling, fold in sides to make a square shape, leaving a window in the center. Serve warm or cold.