Whole Wheat Crepes

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Why We Love This Recipe For Whole-Wheat Crepes

I am a firm believer in having those diversly useful recipes (like an all-purpose vinaigrette) and those that come together with pantry staples (like my whole-wheat bread.) This crepes recipe falls into both of those categories! It is made with common pantry staples and can be filled with any variety of sweet or savory filling for a breakfast, snack, dinner or dessert.

My friend first told me about making crepes for her daughters after school for snack. They called it “Crepe Bar” because she would cut up and set out a variety of fruits, veggies and cheese for the kids to fill their own crepes.

I found it intriguing that someone would make fancy French pancakes for an afterschool snack, and at the same time intimidating! That’s because I had never made my own crepes before and I didn’t realize how easy they are to make!

After trying it myself, I fell in love with making crepes from scratch. I also discovered that using a majority of whole-wheat flour in the batter works perfectly and is much more nutritious!

Besides being a fun snack there are so many other ways to use crepes. For a festive brunch celebration set up a crepe bar with various fillings and serve it with this Easy Veggie Quiche, Melon Mint Salad and sparkling Champagne Cocktails! Or make savory crepes filled with Sauteed Portobello Mushrooms and Cheese for dinner and simply add a garden salad. Or fill them with whipped cream and berries for a sweet dessert.

Trust me, there’s very little to it. All you need to do is blend the batter in a blender then cook the crepes one at a time in a skillet. Read on to see the tips and tricks for perfect golden crepes made with whole-wheat flour.

Step By Step Instructions To Make Whole-Wheat Crepes

Step 1: Make Batter

Combine whole-wheat flour, all-purpose flour, salt, milk and eggs in a blender. Puree for 15 seconds or until the mixture is complexly smooth. With the motor running, drizzle in 2 tablespoons melted butter and process until combined.

Refrigerate batter 1 hour or overnight. This will hydrate the flour and allow it to relax so that it pours more easily.

Step 2: Pour Batter Into Pan

Heat a medium crepe pan or small non-stick skillet over medium heat. Brush some of the remaining melted butter over the hot skillet.

Using a scant ¼ cup, pour batter into the center of the skillet, and working quickly, tilt the skillet to allow the batter to run over the cooking surface to cover the bottom of the pan completely.

TIP: If the batter does not flow easily over the pan the batter may need to be thinned with a little additional milk. Add two to three tablespoons milk and stir into the batter with a silicone spatula.

Cook the crepe on the first side until it is golden and lifts from the pan easily, 1 to 2 minutes.

Step 3: Flip Crepe

Cook the crepe on the first side until it is golden and lifts from the pan easily, 1 to 2 minutes. Flip it over with a spatula and cook on the second side until just until set and lightly crisp along the edges, 30 seconds to 2 minutes.

Step 4: Layer Crepes With Parchement

Slide crepe onto a plate. Continue cooking the remaining crepes and layer parchment (or wax paper) between each crepe as you stack them.

What Are Good Crepe Fillings?

We like both sweet and savory crepes in my household. You can really add anthing to them! Here are some ideas to get your creative juices flowing.

• This Maple Yogurt dip can be made into a healthy sweet crepe filling. Top with fresh berries and drizzle with more maple syrup.
• This Pumpkin Pie Dip can be spooned into crepes and topped with powdered sugar and whipped cream.
• Fill with soft scrambled eggs and goat cheese.
• Fill with sauteed mushrooms, asparagus, spinach or other veggies and shredded cheese.
• Roll and drizzle with maple syrup and top with berries.
• Fill them with sliced ham or turkey and cheese.
• I also love the simplicity of filling them with shredded Comté or Grueuyere cheese.