I 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!
Whole-Wheat Crepes
These are great for breakfast or dessert!
Ingredients
- 3 eggs
- 1 cup whole-wheat flour
- 1 cup milk
- 3/4 cup water
- 1 tablespoon honey
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon butter, melted, + extra for cooking
Instructions
- Put all ingredients in blender and mix well. Let stand about 15 minutes.
- Melt and swirl around a small pat of butter in an 8 or 10-inch frying pan over medium heat.
- 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.
- Immediately use your cooking spatula to push down the thin edges of the crepe around the perimeter.
- After about 1 minute (and once it is golden brown on the bottom) carefully flip it over without tearing the crepe.
- 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.
Recipe Notes
Nutrition Facts
Here are pictures of each step. Click if you wish to enlarge…
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Weird question, but what if you don’t have a blender? Mine just broke. Could I mix these by hand or would that overmix them (in order to get all the ingredients together)? Or would a food processor work? Thanks! Can’t wait to try it!
We made these with a gluten free flour mix and maple syrup instead of honey in the batter. They were great and fun to make with my 6 year old daughter! The 1st one was a wrinkled mess but I got the hang of it after that.
My family loved these!!! Have you tried making the batter the night before and putting it in the fridge? Wondering how that might affect the batter.
That would work just give it a stir before using!
Can i substitute butter for coconut oil?
You can. :)
So good. I like my crepes thin so I added a little more H2O. I used half and half for milk. Those were the only tweaks I incorporated. The best crepes I ever made!
Hi- great healthy recipe. Can I substitute milk with almond milk or low fat milk?
I use almond or coconut milk.
These were delicious! Thank you for sharing this recipe. I’ll definitely make them again!
I made these with whole wheat pastry flour and I like them even better than white flour crepes! Will definitely make these again and again. Thanks!
How many should this make?
Hi there. I usually get 10-12.
I made these for Sunday brunch with my mom and they were delicious! Instead of topping with maple syrup, we experimented with fillings! I tried almond butter with apple, which was good, but my favorite by far was Greek yogurt with strawberries, which I would highly recommend! It was almost like eating dessert for breakfast!
Any tips on freezing these crepes?
Hi. This might help: http://www.tasteofhome.com/cooking-tips/breakfast-brunch/freezing-crepes.
I am thinking of making cannelloni same method without honey, do u think i can keep them in the freezer?
Yes. :)
I haven’t tried it with this recipe exactly, but a life hack I just discovered is making crepes on a non-stick griddle. All you do is put down some butter and then you add your batter and move the griddle around to spread the batter. You can make two smaller ones at a time or 1 really large one. We have a nonstick ceramic griddle (Oster brand, plug-in kind).
Turned out perfectly! I used Coconut Oil spray instead of butter to fry the crepes.
Wow, these are delicious! We just recently made the switch from white flour to whole wheat flour and I cant even tell the difference. They are so yummy! Thank you!
Had this today. Fabulous!
These crepes are the best! Being whole wheat even my kids enjoy them ☺️ . How long can these be kept in the refrigerator?
Thank you.
Hi there. I’ve kept them up to 5 days.