Whole Wheat Crepes
You may not be able to tell from these pictures, but this recipe really is part of my attempt to eat a little cleaner these days.
A few weekends ago, I needed to pull together a “special” breakfast for my family. We were having a holiday of sorts, and this holiday is usually accompanied by SERIOUSLY delicious breakfast foods. Our past go-to’s have included Kneaders Chunky French Toast, Cinnamon Rolls, Donuts, Chocolate Donuts, Red Velvet Pancakes, and Belgian Waffles.
This year I was looking to tame the beast a little… but still keep the fun, festive part of the meal somehow. I wanted to make it feel special, but do it without eating an overload of the bad stuff.
Crepes ended up being the PERFECT way to go. The crepes are healthy, using only wholesome ingredients. A serving is carbohydrate overkill (which isn’t essential for something to be healthy, I know, but it’s a nice perk). And I could provide a wide range of fillings that would please everyone, while still feeling them a healthy meal.
I tried to keep the filling options pretty focused on fruit, but I also set out some Biscoff, Nutella, and whipped cream.
If you caught yesterday’s recipe post (Biscoff Raspberry Stuffed French Toast), you could have probably guessed that my favorite crepe fillings were berries and biscoff (with a little whipped cream, of course).
Seriously– if you haven’t tried berries and Biscoff together yet, hop on the bandwagon! Stat!!
Crepes are really very simple to make. But here are a few tips to make sure your batch turns out just right:
- Most importantly: carefully monitor the heat of your pan. It needs to be hot enough that the batter starts cooking as soon as it lands on the surface, but not so hot that it burns. I found the trick is to take it off the heat for a moment in between each crepe. I would remove it from the heat, pour the batter, spread it by rotating the pan with my wrist (which puts a little air between the bottom of the pan and the heat), let it cook for 20-30 seconds off the heat, and then put it back on the heat to finish cooking. I did this with each crepe.
- Use the first crepe as a test. It never turns out right anyway, but it will be your indicator as to if your batter is a good consistency (does it need more flour or more milk?) and if the heat of the pan is too low or too high.
- LIGHTLY spray a little non-stick spray in between each crepe. Not too much though– if there is a lot of oil on the surface, the batter won’t spread well.
- Don’t serve them right away. As you make each one, stack them on top of each other on a plate. The edges will dry out a little and form a bit of a curled, lacy, crispy edge that is really yummy to eat!
Don’t miss a bite!
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