Healthy Whole-Wheat Crepes Recipe

42 Reviews / 5 Average
I've modified my grandmother's original crepe recipe to include whole-wheat flour and honey instead of sugar, and they are just as delicious! Enjoy these for breakfast, dinner, or dessert depending on what filling you choose—sweet or savory.
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whole wheat crepes for breakfast with blueberries on plate

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! Enjoy these crepes for breakfast, or freeze them to enjoy at lunch.

Why Is This a Healthy Crepe Recipe?

All I did to make this a healthier choice was to 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!

Enjoy Whole Wheat Crepes for Breakfast or Dessert

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). 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. We suggest making a crepe desserts spread with different ingredients for family and guests to build their own! The possibilities are endless!

How to Cook Crepes for Breakfast or Dessert

I am not going to lie and say this 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.

Be prepared to mangle a few if it’s your first time making them—my daughters and husband gobble up these “happy accidents,” ha ha! Once you’ve mixed your ingredients (and let stand for 15 minutes), here is the actual process of cooking the crepes. Good luck, and enjoy!

Pouring whole wheat crepe batter into a frying pan
1. Melt and swirl the butter, then pour in just enough batter on one side to cover the pan in a thin layer
Swirling whole wheat crepe batter in a frying pan to create a thin layer
2. Swirl the batter into one thin layer
Pushing down the edges of whole wheat crepe batter in a frying pan
3. Push down the thin edges around the perimeter
Flipping whole wheat crepes in a frying pan
4. After 1 minute (and once golden brown on the bottom) carefully flip over without tearing
Rolling up whole wheat crepes after cooking
5. Fry for 1 more minute on the other side (until golden brown as well) and then roll up

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Recipe Rating




    1. 100 Days Admin

      I would stack them between wax paper or paper towel and store in the refrigerator for up to 3 days or in the freezer for 4 months in an airtight container. – Nicole

  1. OMG CAN I JUST SAY, THESE WERE THE BEST! Although I used almond milk, it was delicious! I will make them again ❤️❤️❤️

    Thank you so much

  2. 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!

  3. 5 stars
    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.

  4. abjustrom@gmail.com

    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.

  5. 5 stars
    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!

  6. 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!

  7. 5 stars
    I am thinking of making cannelloni same method without honey, do u think i can keep them in the freezer?

  8. 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).

  9. 5 stars
    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!

  10. These crepes are the best! Being whole wheat even my kids enjoy them ☺️ . How long can these be kept in the refrigerator?
    Thank you.

  11. 5 stars
    My husband and I were craving to have good crepes after having the best on the streets of Paris.
    This recipe was even better..Thank you for sharing your family recipe.

  12. This is now my go-to crepe recipe, and I’ve made it at least 8-10 times. We often have them with a homemade dark chocolate hazelnut spread! However, I always get a slurry of flour at the bottom of my blender. Is there a way to prevent this other than re-mixing the batter between each crepe? Maybe a different brand of whole wheat flour?

  13. These crepes are fantastic! I used canola oil on the pan rather than butter. It just made it easier to keep the crepes from sticking. Filled them with bananas and Jason’s Hazelnut Butter. SO GOOD!

  14. 5 stars
    Just made these tonight, and they were delicious! Thank you so much! We’ve just been recently making the switch to use whole wheat flour in our home instead of white whenever possible. Been working out great so far!

    1. Amy Taylor (comment moderator)

      Hello. I defrost them on the counter overnight. You can reheat them in a skillet or in the oven.

  15. I tried scrolling through the comments, but there are just too many!! Has anyone tried using water instead of milk? We have a household full of different allergies and can’t do milk or milk substitutes. Just wondering if water has been a successful replacement and if so, 1 cup? More? Less?

    1. Amy Taylor (comment moderator)

      Hi there. We’ve not tried with water so I can’t advise about turn out. I fear it would be too thin.