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crepes in a platter with berries

Whole-Wheat Crepes

  • Author: Katie Webster
  • Prep Time: 25 mins
  • Cook Time: 1 mins
  • Total Time: 1 1/2 hours
  • Yield: 12 8-inch crepes 1x
  • Category: breakfast
  • Method: Stove Top
  • Cuisine: French

Description

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.


Scale

Ingredients

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


Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Slide crepe onto a plate. Continue cooking the remaining crepes and layer parchment between each crepe as you stack them.

Notes

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.


Nutrition

  • Serving Size: 1 crepe
  • Calories: 145 calories
  • Sugar: 2 grams
  • Fat: 6 grams
  • Carbohydrates: 16 grams
  • Fiber: 2 grams
  • Protein: 6 grams
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