This Healthy Whole-Wheat Crêpes Recipe adds some goodness without sacrificing flavor or texture!
The first time I had a real crêpe, I was a high schooler trying to impress my girlfriend (now wife) in her postcard of a hometown, Cedarburg. It’s one of those sickeningly charming Hallmark-y towns where a busy woman exec might fall in love with a handsome flannel-wearing man named Jack Pine—who owns a Christmas tree farm. Yes, Cedarburg is darling.
Back then, Crème of Crêpe was the hot spot, a cozy little restaurant serving up everything from chocolate-stuffed crêpes to more savory varieties. My go-to was (and is) The “Tree of Life” crêpe, a perfect mix of sautéed asparagus and hollandaise. It was love at first bite.
These days, I don’t drive to Cedarburg for my crêpe fix. Instead, I whip up my own, and both my wife and kids love them. And while I still enjoy traditional crêpes, this healthy whole-wheat recipe is just as delicious. It’s got the airy texture you’d expect, but with a hearty dose of fiber.
And remember—crêpes are a blank canvas just waiting for your creative take. Sweet or savory, breakfast or dinner—it’s all fair game. Top them with fresh berries and yogurt for brunch, or load them up with your favorite veggies and meat. Whatever you choose, I’m sure it’ll be delish!
Are Whole-Wheat Crêpes Healthy?
With whole-wheat pastry flour at the base, these crêpes bring a boost of fiber, B vitamins, and minerals. Plus, I use almond milk and coconut oil to keep the recipe dairy-free. By the way, oat milk is an excellent alternative if you’re not an almond milk fan. For those who aren’t dairy-sensitive, feel free to use regular milk.
Also, if wheat is a no-go, sub in your favorite one-to-one gluten-free flour mix. Keep in mind, your gluten-free flour might need xanthan gum or an extra egg to help your crêpe dough maintain a gluten-like elasticity. Otherwise, flipping could get tricky!
What Is The Difference Between A Crêpe And A Pancake?
Crêpes and pancakes are actually quite different, something I quickly learned after trying to make them myself. For one thing, crêpes are thinner and more delicate. One reason for their unique texture is that crêpes don’t use leavening agents like baking powder or baking soda. This makes them flat and more pliable than a pancake. That’s why crêpes work so well for fillings.
On the other hand, pancakes are much fluffier and thicker, thanks to the baking soda and baking powder. You want the spongy base for stacking and soaking up all that maple syrup!
How To Make Ahead And Store
After the crêpes cool, store them in an airtight container in your fridge for up to 3 days. For freezing, stack them with parchment paper between each crêpe and place them in a Ziploc freezer bag—they should last about 2 months.
Serving Suggestions
For crêpes, what you serve with them all depends on whether you’re going sweet or savory. When I make savory crêpes, I enjoy a cup of cheesy Broccoli Cheddar Soup and a small Green Salad. For sweeter breakfast crêpes, I stick to scrambled eggs and Baked Brown Sugar Bacon.
Of course, we can’t forget about fillings. For something sweet, add layers of this Healthy Strawberry Chia Jam. Feeling decadent? Spread on some Strawberry Cream Cheese and top it with Strawberry Whipped Cream.
And for my savory-loving friends, add sliced ham with a creamy Béarnaise Sauce. If you’d prefer keeping cream out of your crêpe, this Dairy-Free Pesto is also a delicious option!
Ingredients
- 1 cup whole-wheat pastry flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk
- 1/2 cup water
- 1/2 tablespoon fresh lemon juice
- 2 teaspoon coconut oil melted
- 2 large eggs
Instructions
- Place all the ingredients in a blender and blend until well combined.
- Refrigerate the batter for at least 1 hour to allow the flour to hydrate—don't skip this step! The longer you do this, the better.
- Lightly spray a crêpe pan (or a small pan) with cooking spray and heat to medium heat.
- Pour a scant 1/4 cup of the batter into the middle of the heated pan, swirling it around so the batter reaches the outside.
- Cook until the outside edges become lightly crisp and just begin to roll from the sides, and the underneath is golden brown, about 1 minute.
- Gently flip the crêpe—I use a crepe lifter and then quickly flip with my fingers. Cook an additional 30-40 seconds on the other side. Repeat with the remaining batter.
- Enjoy with whatever toppings you desire!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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