Whole Wheat Crepes

I have been using this crepe recipe for years, since my sister first introduced me to Chicken and Asparagus crepes. And as much as I love the fancy crepes, I mostly just make a batch of these for a quick breakfast, or even as breakfast for dinner when my kids get to choose.

I have experimented with several different flours and milks in this recipe. The basic proportions have you covered whether you’re using brown rice flour, whole wheat flour, almond milk, regular milk, or really any combination. You might need to make some minor adjustments depending on how thick or thin your batter turns out, but just add a little more flour or milk to adjust the consistency.

Stay tuned for this week’s episode of Thrive Life in Real Life, where I’ll share the 30-second berry compote I make in the microwave to go with these delicious crepes.


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Whole Wheat Crepes
Easy whole wheat crepes
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat a skillet on medium high heat. Crack the eggs into a bowl and whisk until smooth. Add oil, milk, water, and salt, and stir together. Slowly add flour and whisk vigorously until all the lumps are gone.
  2. Add a teaspoon of oil to the pan, and 1/4 cup of batter. "Swirl" the batter around the pan until it forms a large circle. Leave the crepe along until you can fit a spatula all the way underneath, and the underside is beginning to turn brown.
  3. Flip over and let cook for about another 30 seconds, until both sides are browned, and remove to a cooling wrack. Makes 8 crepes.
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