A Wholesome Twist on a Classic Treat
Forget everything you thought you knew about heavy, indulgent crepes! This recipe transforms the delicate French classic into a nutritious, wholesome meal perfect for any time of day. Made with whole-wheat flour and naturally sweetened with honey, these crepes are light, tender, and packed with flavor. Whether you fill them with fresh fruit for a vibrant breakfast or a dollop of Greek yogurt for a satisfying dessert, this recipe is sure to become a new family favorite. Let’s get whisking!
Ingredients
• 1 cup / 120g whole-wheat flour
• 2 teaspoons baking powder
• 1⁄8 teaspoon salt
• 3 large eggs
• 1 cup / 240ml buttermilk
• 1 cup / 240ml water
• 2 ½ tablespoons / 52g honey
• 1 ½ tablespoons / 22ml coconut oil, melted, plus more for cooking
• 2 tablespoons toasted wheat germ, for topping
Instructions
1. In a large bowl, whisk together the whole-wheat flour, baking powder, and salt.
2. In a separate medium bowl, beat the eggs, then whisk in the buttermilk, water, 1 ½ tablespoons of melted coconut oil, and the honey until well combined.
3. Pour the wet into the dry and whisk until the batter is smooth. For an even smoother batter, you can blend all in a blender.
4. Cover the bowl and let the batter rest in the refrigerator for at least 1 hour. This step is crucial for tender crepes.
5. Heat a non-stick skillet or crepe pan over medium heat. Lightly coat the pan with a small amount of coconut oil.
6. Pour about ¼ cup of batter into the center of the hot pan. Immediately lift and swirl the pan to spread the batter into a thin, even circle.
7. Cook for 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden. Carefully flip the crepe and cook for another 30-60 seconds on the other side.
8. Slide the finished crepe onto a plate. Repeat the process with the remaining batter, adding more oil to the pan as needed. Serve warm, sprinkled with toasted wheat germ and your favorite fillings.
Nutritional Information
• Nutrition Information
• Yields: 16 small or 8 regular crepesCost: Approximately $2.68
• Per Crepe (1 of 8)
• Calories: 179
• Fat: 5g
• Carbohydrates: 29g
• Protein: 6.5g
• Fiber: 3g
• Sugar: 12g
• Sodium: 218mg
Pro Tips
• for Perfect Crepes
• Don’t skip the rest! Letting the batter rest for at least an hour allows the gluten to relax and the flour to fully hydrate, resulting in much more tender and delicate crepes.
• The first crepe is often a test. Use it to adjust your pan’s temperature. The heat should be medium—hot enough to cook quickly but not so hot that the batter sets before you can swirl it.
• For a vegan-friendly version, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg), swap the buttermilk for a plant-based alternative with a splash of lemon juice, and use maple syrup instead of honey.
• Master the swirl. Pour the batter into the center of the pan and immediately lift it off the heat, tilting and rotating your wrist in a circular motion to spread the batter thinly and evenly.
FAQ
Q: Can I make these whole wheat crepes vegan
A: Yes, this recipe is easily adaptable for a vegan diet. Replace the 3 large eggs with 3 flax eggs (3 tbsp ground flaxseed mixed with 9 tbsp water). Swap the buttermilk for a plant-based milk like almond or soy with a splash of lemon juice, and use maple syrup instead of honey.
Q: How can I add more protein to this vegetarian crepe recipe
A: To boost the protein, focus on the fillings. High-protein vegetarian options include Greek yogurt, cottage cheese, a smear of almond butter, or even a savory filling of scrambled tofu or chickpeas. You can also add a scoop of unflavored vegetarian protein powder to the batter.
Q: What are some healthy vegetarian filling ideas for these crepes
A: For a sweet breakfast, try fresh berries with a dollop of Greek yogurt or a drizzle of nut butter. For a savory vegetarian meal, fill them with sautéed spinach and mushrooms, feta cheese and tomato, or mashed avocado with a sprinkle of red pepper flakes.
Q: How do I store and reheat leftover crepes
A: Store leftover crepes in an airtight container in the refrigerator for up to 3 days. Place a small piece of parchment paper between each crepe to prevent sticking. To reheat, you can microwave them for 15-20 seconds or warm them briefly in a non-stick skillet over low heat.
