Recipe: Whole-Wheat Crepes (for breakfast or dessert!)

whole wheat crepes recipe on 100 Days of #RealFoodI must give my 86-year-old Grandmother all of the credit for this crepe recipe. This is her signature breakfast dish that she is kind enough to make for our entire family (all 25 of us) each time we get together. Our family has gotten so big that in recent years she got smart and started working on making our crepes weeks in advance. So she now brings big frozen pre-made batches of this delectable dish to satisfy everyone’s cravings, which means she can spend less time in the kitchen and more time playing with all of her great-grandkids!

All I did was slightly modify my grandma’s recipe to include whole-wheat flour and honey instead of sugar. I am thrilled to say that those minor changes barely changed the consistency of the batter, and the end product still tastes delicious. While I grew up eating these crepes for breakfast (there is only a tablespoon of sweetener in the whole batch) I think they are just as fabulous as a dessert, too. If you want to serve them for an after dinner treat try rolling them up with strawberries and whipped cream inside and top them with chocolate sauce. Alternately, you could put baked apples (seasoned with butter, honey and cinnamon) inside too. The possibilities are endless!

One last thing, I am not going to lie and say this is recipe is “easy” like most of the others I have posted. Making good crepes does take time and practice, but I assure you that it will be worth the effort if you just have a little bit of patience until you get it right. And be prepared to throw a few mangled ones out if it is your first time making them. Also, this is by far my oldest daughter’s most favorite breakfast and just the four of us will devour an entire batch. So if you want to impress your guests with this dish you may want to double the recipe (and once you get really good you could try to have two pans going at once). Good luck and enjoy!

5.0 from 21 reviews
Whole-Wheat Crepes (for breakfast or dessert!)
  • 3 eggs
  • 1 cup whole-wheat flour
  • 1 cup milk
  • ¾ cup water
  • 1 tablespoon honey
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 1 tablespoon butter, melted + extra for cooking
  1. Put all ingredients in blender and mix well. Let stand about 15 minutes.
  2. Melt and swirl around a small pat of butter in an 8 or 10-inch frying pan over medium heat.
  3. Angle pan and pour enough batter on one side to thinly and evenly cover the pan. Very quickly swirl the batter around to cover the pan in one thin layer.
  4. Immediately use your cooking spatula to push down the thin edges of the crepe around the perimeter.
  5. After about 1 minute (and once it is golden brown on the bottom) carefully flip it over without tearing the crepe.
  6. Fry for 1 more minute on the other side (until it is golden brown as well) and then roll up each crepe.
    Serve with 100% pure maple syrup.

Here are pictures of each step. Click if you wish to enlarge…

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  • Comments

    1. Wendy |

      Thank you for the recipe! I make these for breakfast when my daughters have friends over for a sleepover. Their our favorite!

    2. Susanne |

      This recipe is delicious, I switched to this recipe from my German crepe recipe, which has more eggs and milk. I love the vanilla and honey! I also add ground chia seeds and replace the butter with olive oil. Thank you!

    3. Stacy |

      I have never made crepes before but I found this recipe very easy to prepare. Although they do take time, are they ever worth it! I served them with frozen blueberries and your homemade whipped cream (which I could eat all by itself!). I followed directions exactly except didn’t tilt pan when adding batter and they turned out perfectly from the very start. I did use a non stick pan. I will be making these for my daughters when they come home from school.

    4. Jessie |

      I like them filled with cottage cheese mixed with one egg, little bit of honey with some preserves drizzled over the filled crepes (especially blueberry or bumbleberry!)

    5. Blagica |

      Oh wow, I just tried these, and the remained whole and didn’t break, and they were amazing! Thanks for the recipe, will definitely use it again :)

    6. Kristin |

      While eating whole wheat crepes for dinner, my daughter came up with the idea of a crepe bar for her next birthday party. Different fruit, whipped cream and possibly even homemade chocolate sauce for guests to make their own (in liu of birthday cake of course). The crepes, would be paired with farmer’s market bacon/sausage and smoothies, YUM! Reminded me of your s’mores bar, but actually doable for a January birthday, LOL

    7. Courtney |

      If you leave out the vanilla and honey (or maybe just less honey), could you use it to make savory crepes? I’m thinking fill it with cheese, spinach, bacon, etc.? I wanted to see if anyone else had tried it before I attempted it!

    8. Courtney |

      If you leave out the vanilla and honey (or maybe just less honey), could you make savory crepes? Maybe filled with cheese, bacon, and spinach, etc? Has anyone attempted that? I wanted to ask before I tried!

      • Amy Taylor (comment moderator) |

        Hi Courtney. Yep, it will work for savory crepes as well.

    9. Hannah |

      Are these freezable? Or at least could be saved for the next day? I want to make them for my kids lunch box!
      I made it with spelt and coconut sugar (that’s what I had at home) came out great!!!

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