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. These crepes are healthy, using only wholesome ingredients. A serving isn’t 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!
- 2 eggs
- 2/3 cup milk
- 2 tablespoons melted butter or coconut oil
- 1/4 teaspoon salt
- 1 cup whole wheat flour
- nonstick cooking spray
- Whisk together all of the ingredients until a smooth batter forms.
- Heat an omelette pan* over medium heat for a minute (remember you'll use your first crepe as a gauge to tell whether this heat is too hot or too cool for your pan).
- Lightly spray the pan with the nonstick cooking spray.
- Use a tablespoon* to scoop the batter into the pan. Lift the pan by the handle, and rotate your wrist so the batter spreads into a thin circle.
- Place back on the heat to cook until the top of the crepe looks dry**. Run a small rubber spatula under the edges of the crepe to gently loosen it from the pan. Slide it out on to a plate to cool.
- Repeat with all remaining batter.
*This is the size I like. It's the size of a salad plate, and I think it's a good serving. But an authentic crepe is much larger. So if you'd like to go bigger, go for it! However, these instructions are based on my experience making them at this size.
**You can flip the crepe over to cook it on the other side like a pancake if you want. It's not necessary, but I often find that I do out of habit from all of my pancake making experience!
Be sure to try these other delicious breakfasts: