Whole Wheat Crepes: A basic crepe recipe made a bit healthier with the addition of whole wheat flour.
A couple summers ago, my husband and I had the privilege of visiting Tahiti. Tahitian culture and food has been heavily influenced by the French, and therefore we had traditional French crepes every morning for breakfast while we were on the Island.
I had forgotten how delicious crepes are, and was anxious to get back home to make for my family.
Whole Wheat Crepes
I remember the first time I made crepes. It was my Freshman year in High School in French Class.
While I was expecting the process of making crepes to be hard, I was pleasantly surprised to learn that making crepes is actually easier than most people think.
To make homemade crepes, you only need a few standard tools and a little bit of patience.
How to Make Crepes
Step One: Blend the Crepe Batter
- In a blender, blend together the flour, seltzer water, milk, eggs, maple syrup, salt and 1 tablespoon melted butter.
- Be sure to blend until nice and smooth and bubbly.
Step Two: Rest the Batter
- Allow the batter to rest for one hour at room temperature.
- Or refrigerate crepe batter in a sealed container, up to 1 day; whisk before using.
Step Three: Prepare the Crepe Pan
- You do NOT need a crepe pan to make crepes, a nonstick 10 inch skillet works perfect.
- Heat skillet over medium heat.
- Brush pan with melted butter.
Step Four: Cook the Crepes
- Pour crepe batter to one side of the skillet.
- Immediately tilt skillet and swirl the batter to spread it over the bottom of the skillet.
- Cook creep until bottom is lightly browned, about 1-2 minutes.
- Loosen crepe from edges of the pan with nonstick spatula.
- Gently flip crepe and cook for an additional 30-45 seconds.
- Repeat process.
Step Five: Serve the Crepes
- Serve crepes as prepared or stuffed.
How to Serve Crepes
The ways to enjoy crepes are endless. In fact, in Tahiti, we visited a restaurant that had nothing but crepes on their menu. They can be served savory or sweet, stuffed or not.
Crepe Combinations
- Ricotta cheese and berries
- Roasted vegetables and spinach
- Leftover chicken, mushrooms and cheese
- Nutella and bananas
- Cream Cheese and Smoked Salmon
- Strawberries and Chocolate
- Ham and Cheese
- Pesto and Tomatoes
How to Store Crepes
- Prepare as directed.
- Let crepes cool.
- Stack them between pieces of parchment or waxed paper.
- Place in gallon size freezer bag or sealed container.
- Store in fridge for up to 2 days or in freezer up to 2 months.
- Reheat in dry skillet after defrosted.
A Few Last Notes on Homemade Crepes
- Be sure to use whole wheat pastry flour instead of traditional whole wheat flour. The pastry flour has less density, making a lighter crepe.
- You can use cake flour in place of whole wheat pastry flour.
- Any variety of milk can be used in this crepe batter.
- Club soda may be substituted for seltzer water. The carbonated water will help to produce lighter crepes.
Breakfast Recipes
- Healthy Whole Wheat Pancakes
- Whole Wheat Dutch Baby Pancake
- Easy Hashbrown Breakfast Casserole
- Easy Overnight French Toast Casserole
- Whole Wheat Waffles
Whole Wheat Crepe Recipe
I would love to know how you enjoy this recipe! Be sure to leave a comment and let me know. Or snap a picture and tag @amindfullmom on Instagram and hashtag it #amindfullmom
Whole Wheat Crepe
Ingredients
- 3 eggs
- 1 cup whole wheat pastry flour
- 1 cup milk
- 3/4 cup seltzer water
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- dash of salt
- 3 tablespoons butter divided
Instructions
- Prepare Crepe batter by placing eggs, flour, milk, seltzer water, maple syrup, vanilla, and 1 tablespoon of melted butter, and salt in blender and blend until smooth.
- Let batter rest for 60 minutes.
- Heat 10 inch frying pan over medium heat. Brush with melted butter.
- Pour enough batter on one side of pan to thinly cover the pan. Very quickly swirl the pan around, so the batter covers the pan.
- Immediately, push down the thin edges of the crepe around the perimeter with a spatula.
- After about 1 minute (and once it is golden brown on the bottom) carefully flip it over, trying not to tear the crepe.
- Fry for 30 seconds to 1 more minute on the other side.
- Repeat process until all crepes are made, lightly brushing the skillet with butter each time.
Notes
- Feel free to use all purpose flour in place of whole wheat flour.
- Non-dairy milk, such as almond or coconut milk works as well in this crepe recipe.
To Make Crepes, You May Need
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Kristen Chidsey
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