Whole Wheat Crepes
- Vegetarian
- Energy Kcal 197
- Carbohydrates g 17.4
- of which sugars g 2.6
- Protein g 6
- Fats g 11.5
- of which saturated fat g 6.31
- Fiber g 2.2
- Cholesterol mg 85
- Sodium mg 237
- Difficulty: Easy
- Prep time: 5 min
- Cook time: 20 min
- Makes: 4 pieces
- Cost: Low
- Note + 30 minutes of batter resting time
PRESENTATION
Whole grain crepes are a French classic that have embraced all sorts of creative twists. And look, what makes whole grain crepes special is their soft texture. It is really, really nice! You can fold, roll, or stack them with almost any filling. People often wonder—should I use eggs in the batter? Either way, these crepes remain tender and pair well with various fillings.
For the sweet tooth, go for gooey Nutella or fruit combos like fig and pear. And the savory lovers? Creamy ricotta and spinach or maybe ham and cheese—each offering a new flavor experience with every bite. Healthy crepe recipes keep things light, especially with the nutty taste of whole wheat flour. This simple swap maintains the moist texture everyone loves. And here's the thing—it opens up more creative possibilities for sweet and savory fillings.
Across French regions, whole wheat crepes pop up at breakfast, lunch, or even as a quick snack. They’re perfect for those seeking more nutritious breakfast ideas. Some versions add extra sugar for a sweeter treat, while others keep it neutral. Either way, the golden crepe is versatile for any preference. Try them in a whole grain breakfast spread or enjoy as a fast, easy meal. It still feels special.
Their mild flavor pairs well with almost anything—from jam and honey to cheese and veggies. Whether you're looking for healthy pancake alternatives or just a simple crepe recipe for the weekend, these whole grain crepes offer variety without extra fuss. Opt for a crispy edge for some snap, or keep them moist for a softer bite—the choice is yours, for real. And experimenting with fillings? That's the best part. And makes every batch feel unique and always enjoyable.
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- INGREDIENTS
- Ingredients for 4 crepes (about 8 inches in diameter)
- Whole grain flour ¾ cup (90 g)
- Eggs 2 oz (60 g) - about 1
- Whole milk ¾ cup (170 g) - at room temperature
- Butter 3 tbsp (40 g)
- Fine salt to taste
How to prepare Whole Wheat Crepes
To make the whole wheat crepes, beat the whole egg 1, and in another small bowl, melt the butter. Pour the whole wheat flour into a larger bowl, add the salt 2, then gradually pour in the milk 3 while stirring with a whisk, to prevent lumps from forming.
Once the milk is absorbed, add the beaten egg 4 and the melted butter at room temperature 5, continuing to stir with the whisk to obtain a homogeneous batter. Cover the bowl with plastic wrap 6 and let it rest in the refrigerator for 30 minutes.
Heat a crepe maker or a non-stick skillet about 8 inches in diameter, grease the bottom with a little butter 7, and pour a ladleful of batter 8. Tilt the pan to allow the mixture to spread evenly on the bottom and cook for 3 minutes on one side 9
and 2 minutes on the other 10. As the whole wheat crepes are ready, place them on a plate 11 and then fill them with sweet or savory ingredients of your choice 12!