Whole Wheat Crepes
These whole-wheat crepes are so easy to make at home and can be filled with a wide variety of sweet or savory fillings. They are made with whole-wheat flour for added nutritional benefits. They make a great addition to a healthy brunch, breakfast or even dinner.
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Table of contents
- Why We Love This Recipe For Whole-Wheat Crepes
- Key Ingredients for this Recipe
- Step By Step Instructions To Make Whole-Wheat Crepes
- FAQs and Expert Tips For This Recipe
- Additional Healthy Breakfast and Brunch Recipes To Try
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” becasue 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.
Key Ingredients for this Recipe
White whole-wheat flour or whole-wheat flour
White Whole Wheat Flour is made from a variety of wheat that is lighter in color and less pronounced wheat flavor, yet it has all the wholesome nutrition of regular whole-wheat flour. If you cannot find it, regular whole-wheat flour can be used instead.
You do need to use a little all-purpose flour to give these the right consistancy.
Milk or nut milk
To thin the crepes you can use either cow’s milk or a plant-based milk such as unsweetened almond milk if you do not use dairy. I like 2% in crepes but you can use skim or whole if that is what you have on hand.
Eggs are an essential part of the batter for this crepe recipe. They make the batter set up and give them their pliability and structure. TIP: Crack the eggs into a dish before adding them to the blender to catch any shells.
You’ll also need melted butter to add to the batter and for coating the skillet. We also added salt to the batter.
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.
FAQs and Expert Tips For This Recipe
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.
For sweet crepes filled with chilled filling (like whipped cream), simply warm the crepe on medium heat in a non-stick skillet or crepe pan until lightly crisped and hot. Transfer to a plate and add the filling. Roll or fold. For hot or savory fillings, lay the crepe in the skillet or crepe pan and then add the toppings to the crepe. Let the crepe and filling heat through and any cheeses melt, and then fold or roll with a spatula and transfer to a plate.
Crepes can be kept layered with parchment and covered with plastic wrap or in an airtight container up to 2 days in advance. Reheat to use in a non-stick skillet over medium heat.
This has happened to me a few times and I have found this occurs when the batter is too thick. If this happens to you, simply stir a few tablespoons of milk into the batter to thin it out. Also, for a high-quality non-stick crepe pan, do not use too much butter on the pan as that will actually makes it hard to spread the batter.
Additional Healthy Breakfast and Brunch Recipes To Try
- These Oatmeal Pancakes are one of my favorite breakfasts of all time. They were in my cookbook and I coined them “Perfect” because I think they are just that.
- I have a couple healthy protein pancake recipes here on the site including these Tangerine Protein Pancakes and this Apple Protein Pancake recipe.
- These Carrot Cake Waffles are a great Easter treat!
- These Clean Eating Paleo Pancakes are gluten-free and made without dairy or grains.
- Our Easy Breakfast Pitas only take 8 minutes to make for busy mornings.
- This Gingerbread Apple Pancake recipe is perfect for the holiday season.
- Our Sweet Potato Breakfast Hash is a favorite to pair with a variety of brunch dishes.
Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter where I share weeknight meal plans delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~KatiePrint
These whole-wheat crepes are so easy to make at home and can be filled with a wide variety of sweet or savory fillings. They are made with whole-wheat flour for added nutritional benefits.
1 ½ cup white whole-wheat flour or whole-wheat flour
½ cup all-purpose flour
¾ teaspoon salt
1 2/3 cups milk or nut milk
4 large eggs
4 tablespoons unsalted butter, divided, melted
- 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.
- 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.
- 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.
- Slide crepe onto a plate. Continue cooking the remaining crepes and layer parchment between each crepe as you stack them.
If the batter doesn’t spread on the pan when you tilt it, it is probably a little too thick. Add a couple tablespoons of milk to the batch of batter and stir with a silicone spatula.
- Serving Size: 1 crepe
- Calories: 145 calories
- Sugar: 2 grams
- Fat: 6 grams
- Carbohydrates: 16 grams
- Fiber: 2 grams
- Protein: 6 grams