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

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Crepes from 100 Days of Real FoodI 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 16 reviews
Whole-Wheat Crepes (for breakfast or dessert!)
 
Ingredients
  • 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
Instructions
  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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152 comments to Recipe: Whole-Wheat Crepes (for breakfast or dessert!)

  • Dawnette

    Note to novices: whenever I teach people to make crepes, I always try to remember to tell them that even experienced crepe makers often ruin the first one or two in each batch. My late Aunt Glady told me the same thing about making Welsh cakes; she always burned the first batch. I think is has something to do with getting the temperature just right. I think of it as giving an offering to the Crepe Fairy! :)

  • Stacey

    Have you ever sent these in your girls’ lunches for school? I am wondering if they get soggy if they sit too long. I thought it would be great to make a “lunch crepe” as a fresh idea.

  • Bonnie

    Mmmm! When I was in Thailand, I had crepes for breakfast – squirt lime juice on top, then sprinkle with sugar – amazing!

  • Isabel

    I just made these for the first time and they were a huge HIT!! My little one is home sick and since it was pajama/pancake for snack day at preschool I made him this special treat for lunch. So delicious! Thanks for the great recipe!

  • Cory

    This may be a dumb question, but do you use more butter every time and that addes up to 1 tbsp? Or do you put the entire amount in there at the beginning and its enough to make the entire batch?

  • I am only a week new to pinterest and have found your site through my friends on pinterest. I am so very impressed! You are amazing – not only for what you do, but I am also impressed with your site! You must have a lot of knowledge on how to program or maneuver around it all. Any guidance on learning how to do all this? But, just wanted to say thank you for what you do because it is helping a lot of people!

    • 100 Days of Real Food

      Welcome to the blog! I started my site on wordpress almost 2 years ago and it has just been a lot of trial and error…learning as I go! I also like to get ideas from how other sites are organized/styled/etc. Good luck!

  • christie

    I haven’t made crepes since I worked at a Ski Resort in the French Alps and was the “crepe maker”. I made batter from scratch every morning for 500….after a month of that swore i’d never make crepes again! But after a crepe bistro opened on our corner I got reinspired and looked on your site for this recipe, tried it this morning and after the first few “messes/misses” i had great success and my daughter had a great lunch!

  • kriste

    I made these last night for dinner and they were a hit! I think I like them better than plain white-flour crepes! We have nonstick crepe pans (like this one http://www.amazon.com/T-Fal-Specialty-13-Inch-Nonstick-Pancake/dp/B000MYI2Z4) and didn’t even need extra butter for greasing. Thank you for a great recipe!

  • This was my first attempt at crepes and they came out phenomenal! So good and super easy!! Every recipe I’ve made from your site has been delish, thanks so much for all the work you put into this blog!

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