Whole Wheat Crepes
Elevate your breakfast or brunch game with these wholesome and versatile Whole Wheat Crepes, a lighter twist on the classic French favorite. Made with nutrient-rich whole wheat flour, creamy milk, and a touch of melted butter, these crepes strike the perfect balance between health and indulgence. Their irresistibly delicate texture and mild flavor make them ideal for a wide range of fillings, from sweet options like fresh fruit and vanilla-infused yogurt to savory choices such as cheese and sautéed vegetables. Ready in just 30 minutes, this recipe is a breeze to prepare and suitable for meal prep. Whether you’re treating yourself to a weekend indulgence or crafting an elegant dinner appetizer, these crepes offer endless possibilities to delight your palate. Keywords: whole wheat crepes, healthy crepes, sweet and savory fillings, quick crepe recipe, versatile breakfast ideas.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1.5 cups Milk (preferably 2% or whole)
- 2 Eggs
- 2 tablespoons Unsalted butter, melted
- 0.25 teaspoons Salt
- 1 teaspoon Vanilla extract (optional, for sweet crepes)
- 1 teaspoon Oil or butter (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the whole wheat flour and salt. If making sweet crepes, also add the vanilla extract.
In a separate medium bowl, whisk the eggs and then gradually whisk in the milk until fully combined.
Pour the wet ingredients into the dry ingredients slowly, whisking continuously to form a smooth, lump-free batter.
Stir in the melted butter and mix well. The batter should be thin and pourable. If it's too thick, add a tablespoon of milk at a time until the right consistency is achieved.
Let the batter rest for at least 10 minutes to allow the flour to hydrate. This step is optional but helps ensure tender crepes.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with butter or oil.
Pour about 1/4 cup of batter into the center of the pan, then immediately swirl the pan to spread the batter out into a thin, even layer.
Cook the crepe for 1 to 2 minutes, or until the edges start to lift and the bottom is golden brown.
Flip the crepe gently using a spatula and cook for another 30 seconds to 1 minute, or until golden on the other side.
Transfer the cooked crepe to a plate. Repeat with the remaining batter, stacking the crepes with parchment paper in between to prevent sticking.
Serve warm with your favorite sweet or savory fillings, such as fresh fruit, nut butters, cheese, or sautéed vegetables.
Nutrition Facts
Calories |
976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 912 mg | 40% | |
| Total Carbohydrate | 105.7 g | 38% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 19.0 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 542 mg | 42% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1179 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
