Blend all ingredients (whole wheat flour, sugar, milk, salt, eggs) in a blender until smooth.

Strain the crepe mixture through a fine mesh sieve.

Pour the strained mixture into a tall jug.

Allow the crepe batter to rest at room temperature for 15-20 minutes.

Warm a crepe pan (or non-stick skillet) on medium heat.

Lightly butter or oil the pan.

Pour enough batter to cover the base of the pan, tilting and swirling to create a thin layer.

Cook until the bottom begins to turn light golden.

Gently lift the edges and flip the crepe.

Cook for a few seconds on the other side.

Transfer the crepe to a platter and cover to keep warm.

Repeat with remaining batter, stacking the crepes.

Serve as desired with sweet or savory fillings.