Whole Wheat Crêpes Recipe
These homemade Whole Wheat Crêpes made with only 6 ingredients are both wholesome and tasty. Perfect for breakfast, brunch or dessert.
Servings: 12 crêpes
Calories: 94kcal
Equipment
- Crêpes Pan or non-stick frypan/skillet
Ingredients
Whole Wheat Crepes
- 150 g whole wheat flour
- 15 g granulated sugar
- ¼ teaspoon fine salt
- 3 large eggs room temperature
- 420 ml whole milk
- 60 ml cold water
- 15 g unsalted butter melted and cooled plus extra for greasing
Optional Fillings
- Greek yogurt, blueberry jam & fresh blueberries
Instructions
Whole Wheat Crêpes
- Whisk together dry ingredients. In a large bowl, add the flour, sugar, and salt, and whisk to combine.
- Whisk together wet ingredients. In a separate medium-sized bowl, add the eggs and beat well. Add the milk, water, and cooled butter to the eggs and whisk together.
- Add wet mixture to dry. Into the bowl with the dry ingredients, pour ⅓ of your egg mixture and whisk until thick but smooth paste forms. Whilst whisking continuously, slowly pour in the remaining egg mixture and whisk until well combined. This can be done with a handheld electric beater or in the bowl of a stand mixer fitter with a whisk attachment for ease. The batter should be lump-free. (See tip in notes if you have lumps remaining). Cover the batter with plastic wrap and refrigerate for 15 minutes minimum but ideally 1 hour or overnight if making the batter in advance.
Cook Crêpes
- Prepare your pan. Remove the batter from the fridge and give it a quick whisk. Heat a crêpes pan or non-stick frying pan/skillet on medium heat on your stovetop and lightly grease with melted butter, wiping away any excess.
- Cook the crêpes. Pour 60 ml (¼ cup) of batter into the center of the pan, and whilst lifting the pan, tilt it so that the batter lightly coats the pan's surface evenly. If there are any gaps, then add a couple of drops to fill them in. Cook for 1 to 2 minutes until the edges start to dry out and turn golden and the underside of the crêpe is set. Flip the crêpe. Using a rubber spatula, slide it under the crêpes and flip it over. Cook for another 30 seconds or so until golden brown. Slide the crêpe onto a plate and repeat the process until the batter is finished. You should get between 10-12 crêpes depending on how thick you make them.
To serve
- Serve folded or rolled with a dollop of blueberry jam, a spoonful of Greek yogurt, and some fresh blueberries. Crêpes are best served warm on the same day they are made.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To store: Store cooled crêpes wrapped in plastic wrap, in the refrigerator for up to 4 days.
To freeze: Place sheets of parchment or wax paper in between crêpes. Store in an airtight freezer-safe container and freeze for up to one month. Thaw overnight in the refrigerator.
To reheat: Reheat chilled or thawed frozen crêpes in the microwave for 10-30 seconds. Alternatively, heat in a 160C (325F) oven for five minutes.
Tip 1: Add the liquid slowly to create a smooth batter.
Tip 2: Chill the batter to allow it to rest. This creates more tender crêpes.
Tip 3: 60 ml (¼ cup) is perfect for covering a 24cm (9-inches) crêpes pan.
Tip 4: Watch the heat of your pan. Too hot and the crêpes will burn, too low and the crêpes will turn out rubbery. Medium heat is perfect.
Nutrition
Calories: 94kcal | Carbohydrates: 12g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 48mg | Sodium: 79mg | Potassium: 115mg | Fiber: 1g | Sugar: 3g | Vitamin A: 150IU | Calcium: 55mg | Iron: 1mg