Whole-Wheat Crepes
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.
Servings 8 8" crepes
Ingredients
- 3 eggs
- 1 cup whole-wheat flour
- 1 cup milk
- ¾ cup water
- 1 tablespoon honey
- 1 teaspoon pure vanilla extract
- ¼ 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.
Notes
Nutrition Facts
Nutrition Facts
Whole-Wheat Crepes
Amount Per Serving
Calories 114
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 68mg23%
Sodium 123mg5%
Potassium 80mg2%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 4g4%
Protein 5g10%
Vitamin A 180IU4%
Calcium 54mg5%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.