Forget everything you thought you knew about crepes being just for dessert! These savory whole wheat crepes are a culinary game-changer. Light, flexible, and infused with a delicate blend of fresh herbs, they provide the perfect savory wrap for everything from creamy mushrooms to roasted vegetables and feta. They’re surprisingly simple to whip up and are guaranteed to elevate your next brunch or light dinner.
Ingredients
• PREP: 15 minutes | STAND: 30 minutes | COOK: 3 minutes per crepe | MAKES: 8 crepes
• 2 large eggs
• 2/3 cup / 160 ml water
• 1/2 cup / 120 ml light or fat-free milk
• 1 tablespoon / 15 ml olive oil
• 1 1/2 teaspoons snipped fresh parsley, basil, and/or thyme
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup / 120 g whole wheat flour
• Nonstick cooking spray
Instructions
1. In a blender, combine the eggs, water, milk, olive oil, fresh herbs, salt, and pepper. Add the whole wheat flour on top. Cover and blend on low speed just until the are combined, then switch to high speed and blend for 1 minute until smooth.
2. Pour the batter into a medium bowl, cover it lightly, and let it stand at room temperature for 30 minutes. This resting period is crucial for a tender crepe. The final batter should have the consistency of heavy whipping cream.
3. Lightly coat a medium nonstick skillet with cooking spray and heat it over medium-low heat. Test the heat with a drop of water; it should sizzle immediately. Pour about 1/4 cup of batter into the center of the pan.
4. Immediately lift and tilt the skillet in a circular motion to spread the batter into a thin, even layer. Cook for 2 to 3 minutes, or until the bottom is golden brown and the top surface appears dry.
5. Carefully flip the crepe using a thin spatula and cook for about 1 more minute, until the other side is lightly browned but the crepe remains soft and pliable. Slide the finished crepe onto a sheet of waxed paper. Repeat with the remaining batter, spraying the pan as needed.
Nutritional Information
• Per crepe
• Calories: 91
• Total Fat: 3 g
• Saturated Fat: 1 g
• Cholesterol: 54 mg
• Sodium: 86 mg
• Carbohydrates: 12 g
• Fiber: 2 g
• Protein: 4 g
Pro Tips
• The 30-minute rest is non-negotiable! It allows the gluten in the flour to relax, resulting in a much more tender and less rubbery crepe.
• If your batter seems too thick after resting (it should resemble heavy cream), whisk in a tablespoon of water or milk at a time until you reach the right consistency.
• To make ahead, cool crepes completely. Stack them with two sheets of waxed paper between each one, place them in an airtight container or zip-top bag, and refrigerate for up to 3 days or freeze for up to 2 months.
• The first crepe is often a test! Use it to adjust your pan temperature and batter amount. Don’t be discouraged if it’s not perfect.
FAQ
Q: Can I make these savory whole wheat crepes vegan
A: To make this recipe vegan, you can substitute the eggs with a vegan egg replacer and use a plant-based milk like unsweetened soy or almond milk instead of dairy milk. The olive oil, herbs, and flour are already vegan-friendly.
Q: What are some good vegetarian fillings for these crepes
A: These crepes are a perfect canvas for many vegetarian fillings. Some delicious ideas include creamy sautéed mushrooms and spinach, roasted vegetables with feta cheese, a Mediterranean mix of olives and artichoke hearts, or scrambled tofu with fresh herbs.
Q: How can I add more protein to this vegetarian meal
A: Each crepe contains 4 grams of protein. To boost the protein content of your meal, focus on the filling. Use high-protein vegetarian ingredients like lentils, chickpeas, scrambled eggs or tofu, or cheeses like feta and goat cheese.
Q: Can I make these vegetarian crepes ahead of time
A: Yes, these are perfect for meal prep. After cooking, let the crepes cool completely. Stack them with two sheets of waxed paper between each one and store them in an airtight container. They will last for up to 3 days in the refrigerator or up to 2 months in the freezer.
