Whole Wheat Crepes

by Daisy

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I may be crunchier than I thought because I think these taste even better than the ones made with white flour.

Whole Wheat Crepes
makes about 10, 8″ crepes

3 eggs
1 cup milk
1/4 cup water
1 1/4 cups whole wheat flour
1/2 tsp. salt
2 T. melted butter

Wisk all ingredients together or blend in blender or food processor. Depending on the size of your eggs, etc., you may need to add a little more water to get the batter to a thin pouring consistency. If you have time, refrigerate the batter for 30 minutes or more for a more tender crepe. If you are in a hurry, go ahead and cook them without the wait time. It won’t be the end of the world.
Heat saute pan, skillet, or crepe pan over medium heat. Oil lightly. Pour about 1/3 cup of batter into pan, tilting as you pour to thinly coat the bottom of the pan. Cook until the bottom of the crepe is lightly brown and speckled. Turn and cook the other side to a similar nice speckled golden brown. Remove to a platter, cover the cooked crepe, and continue to cook the rest of the crepes until all the batter is used up.

Serve these as is, with butter, jam, fruit or any of a million savory or dessert fillings. In the photo above, I sliced some strawberries and macerated them with a little honey, then mixed a dollop of yogurt with a dollop of sour cream, honey, and some chopped fresh mint. Filled and rolled some crepes and they disappeared very quickly.

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{ 2 comments… read them below or add one }

Rosebud July 2, 2009 at 5:38 am

Crepes are such fun to make, intimidating to the first-timer but so much easier than they look. Much easier to make than tortillas since you don’t have to roll them out. The hardest part is realizing how LITTLE batter you need to pour at a time. I found a small round griddle at my thrift store that is PERFECT for them since it has no sides on it.
My two picky-eater boys love crepes. I like to smear them with peanut butter (organic, of course), wrap them around a banana, and give a squirt of chocolate sauce and sprinkle of powdered sugar. Simple, yummy, healthy and easy dessert…or breakfast!! I haven’t tried whole-wheat though, so you’ve inspired me. Perhaps I’ll make some today!

Tomato Lady July 2, 2009 at 1:38 pm

Hi Rosebud (I knew a lady whose actual given name was Rosebud-very sweet!)–I agree, that’s the hard part to get when you first start making crepes. I would end up pouring batter back into the bowl.
Those peanut butter/chocolate/banana crepes sound DELICIOUS! I have to try that! Mmmmm!

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