Whole Wheat Crepes are a delicious and healthy option for breakfast or dessert. The light and airy treats are incredibly versatile and can be filled with a variety of fillings, making them a fantastic choice for any meal. Get ready to whip up a batch of crepes that everyone will love.
When it comes to substitutions, you can use almond milk or soy milk instead of low-fat milk for a dairy-free option. If you’re looking to cut down on sugar, feel free to reduce or omit the tablespoon of sugar; the crepes will still be delightful. Just be cautious with allergies, especially if making for others, as some may have sensitivities to eggs or wheat. Whole wheat flour can also be swapped for a gluten-free blend if necessary, ensuring everyone can enjoy the crepes.
Pancakes, Waffles & Crepes
Whole Wheat Crepes Recipe
Ingredients
- 1 cup low-fat milk
- 3/4 cup whole wheat flour
- 1 large egg
- 1 additional egg white
- 1 tablespoon sugar
Instructions
- In a blender or food processor, process 1 cup of low-fat milk and 1 large egg until well mixed, but be careful not to create foam.
- Add 3/4 cup whole wheat flour, 1 tablespoon sugar, and any spices you wish to try, then pulse until just mixed. The batter should be very thin, so add more milk if necessary to reach the desired consistency.
- Heat a lightly-greased medium skillet or crepe pan over medium heat. You’ll know it’s ready when a drop of water dances on the surface.
- Place 3 tablespoons of batter in the middle of the pan. Immediately swirl the pan gently to distribute the batter into a very thin layer.
- Cook the crepe until the surface appears dry, about 1 minute.
- Stack the completed crepes on a plate with wax paper between each one to prevent sticking.
- Fill the crepes with your favorite filling, roll them up, and enjoy.
Part of our Pancake, Waffle and Crepe Recipes collection — Part 3 of 3: