French recipes love all-purpose flour, but this whole wheat version is just as good. We like to make these whole wheat crepes for birthday breakfasts. They can be made lightly sweet or savory, and can be filled with just about anything you want. The batter comes together in minutes with a blender and can be made a day ahead. The longest step in making crepes is waiting for them to cook, but once you find your rhythm, you’ll be eating a memorable breakfast in no time.
Whole Wheat Crepes
Course: BreakfastCuisine: FrenchServings
4
servingsPrep time
10
minutesCooking time
30
minutesIngredients
3 tbsp butter, softened, plus more for greasing pan
1 cup whole wheat flour
1 tbsp granulated sugar
1/8 tsp salt
3/4 cup milk
1 cup water
2 eggs, beaten
1 tsp vanilla extract
Directions
- Blend butter, flour, sugar, salt, milk, water, eggs, and vanilla in large blender for 1 minute. Batter will be thin.
- Place an 8-inch skillet over medium heat and grease sparingly with butter. Once skillet is hot, ladle 1/4 cup of batter in the middle and immediately tilt the pan, twirling until batter spreads as far as possible. You want the crepe to be very thin here. Cook for 1-2 minutes.
- Once the crepe has set and its edges are lightly browned, flip and cook the other side for 30 seconds until set. Transfer the crepe to a large plate and keep stacking as you go to keep in residual heat. Repeat process, buttering edges of pan only periodically and sparingly each time (I like to butter the pan after every 4-5 crepes).
- Fill the crepes. My family prefers lightly sweet crepes filled with sliced strawberries, blueberries, and whipped cream. You could also use a chocolate or fruit spread, salted caramel, or even peanut butter. For savory crepes, try ricotta or mozzarella cheese with veggies. The possibilities are endless 🙂
Notes
- This recipe makes about 20 crepes. If you’re using a larger skillet you may get fewer crepes, but remember to keep them thin.
- Because we’re using whole wheat flour (which is very dense), we’re adding more water to the batter than we would if using all-purpose flour.
- You can make the batter ahead of time — cover the blender and refrigerate to enjoy the next day. Some recipes emphasize chilling the batter before cooking, but I personally don’t taste any difference.
This recipe was adapted from Sally’s Baking Addiction’s Homemade Crepes.
