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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!
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Whole-Wheat Crepes
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.
I doubled the recipe this time and have a few leftover. How is the best way to store them?
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
Came out nice at once! Very good recipe with correct proportions!
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
I’ve made this recipe for years. It’s great. Try adding cocoa powder for extra special chocolate crepes.
I LOVE this recipe
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.
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.
These are amazing! Even without the butter and salt. Thank you!
this was awesome !
even 100% whole wheat so tasty.
thank you
Can you give freezing instructions?
Hi. I use ziplock bags and parchment separating each crepe. Remove as much air as possible.
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?
Hi. I use a hand mixer and do not have that issue. :)
Me and my family loved them! Thank you so much!
Hi, just wanted to mention, I liuked ths blog post.
It was helpful. Keep on posting!
These were delicious and my kids gobbled them up!
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!
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!
Once frozen, what is the best way to defrost and reheat these?
Hello. I defrost them on the counter overnight. You can reheat them in a skillet or in the oven.
Does this recipe make 25 crepes? I assumed 25 because you mentioned you were a family of 25!
Hi Joy. No, this recipe makes about a dozen crepes. :)
Thanks for finally writing about >Recipe: Whole-Wheat Crrepes
(for breakfast orr dessert!) – 100 Days of Real Food <Liked it!
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?
Hi there. We’ve not tried with water so I can’t advise about turn out. I fear it would be too thin.
Are we to use the wheat pastry flour that she loves so much?
Hi. Lisa did not use pastry flour in this recipe but it should work.
This is the best crepe recipe I have tried, and the healthiest! I’m impressed.
Can you use almond or coconut milk and flour?
We’ve not tried adapting this recipe. Let us know if you give it a try.
I added half a teaspoon of cinnamon – yum!
What kind of on are you using, I see is stainless steel, somehow mine stick to that. Any secrets?
I use my well loved cast iron pan and they come out perfect every time.