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Healthy Whole Wheat Crepes Recipe

A Healthy Whole Wheat Crepes Recipe that are soft, tender and super easy to make! Load them up with your favorite fillings for a delicious breakfast!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Resting time 1 hour
Total Time 1 hour 25 minutes
Servings 10 Crepes
Calories 73.9kcal
Author Taylor

Ingredients

  • 1 cup Whole wheat pastry flour
  • 1 Tbsp sugar
  • 1/4 tsp salt
  • 1 cup Unsweetened Almond milk
  • 1/2 cup water
  • 1/2 Tbsp Fresh lemon juice
  • 2 tsp 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 one hour to allow the flour to hydrate. Don't skip this, and the longer the better.
  • Lightly spray a crepe pan (or a small pan) with cooking spray and heat to medium heat.
  • Pour a scant 1/4 cup of the batter in the middle of heated pan, swirling around so that the batter goes all the way to 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 minutes.
  • Gently flip (I used a crepe lifter and then flipped quickly with my fingers so I didn't burn them) and then cook an additional 30-40 seconds on the other side. Repeat with the remaining batter. *
  • DEVOUR with whatever toppings you desire!

Notes

*you can store crepes in an oven preheated to 200 degrees to keep warm, of place them on a plate and cover with the kitchen towel.Crepe recipe adapted from my fav crepe recipe

Nutrition

Serving: 1Crepe | Calories: 73.9kcal | Carbohydrates: 10.6g | Protein: 2.9g | Fat: 2.6g | Saturated Fat: 1.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 42.2mg | Sodium: 89.4mg | Potassium: 16.9mg | Fiber: 1.7g | Sugar: 1.3g | Vitamin A: 1IU | Vitamin C: 0.6mg | Calcium: 4.5mg | Iron: 0.4mg