Whole Wheat Crepes Recipes

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WHOLE-WHEAT CREPES



Whole-Wheat Crepes image

I've modified my grandmother's original crepe recipe to include whole-wheat flour and honey instead of sugar, and they are just as delicious! Enjoy these for breakfast, dinner, or dessert depending on what filling you choose-sweet or savory.

Provided by Lisa Leake

Categories     Breakfast     Treats

Time 25m

Number Of Ingredients 8

3 eggs
1 cup whole-wheat flour
1 cup milk
3/4 cup water
1 tablespoon honey
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 tablespoon butter (melted, + extra for cooking)

Steps:

  • Put all ingredients in blender and mix well. Let stand about 15 minutes.
  • Melt and swirl around a small pat of butter in an 8 or 10-inch frying pan over medium heat.
  • Angle pan and pour enough batter on one side to thinly and evenly cover the pan. Very quickly swirl the batter around to cover the pan in one thin layer.
  • Immediately use your cooking spatula to push down the thin edges of the crepe around the perimeter.
  • After about 1 minute (and once it is golden brown on the bottom) carefully flip it over without tearing the crepe.
  • Fry for 1 more minute on the other side (until it is golden brown as well) and then roll up each crepe. Serve with 100% pure maple syrup.

Nutrition Facts : Calories 114 kcal, Carbohydrate 14 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 68 mg, Sodium 123 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

BASIC WHOLE WHEAT FRENCH CREPES



Basic Whole Wheat French Crepes image

These can be used for desserts, breakfasts, snacks, even the main course! The batter needs to be refrigerated for at least 1 hour before cooking.

Provided by Sharon123

Categories     Breakfast

Time 8m

Yield 12 7inch crepes

Number Of Ingredients 5

3 eggs
2/3 cup milk
2 tablespoons unsalted butter or 2 tablespoons margarine, melted
1/4 teaspoon salt
1/3 cup whole wheat flour

Steps:

  • Note: If you want to make regular crepes, not using whole wheat flour, use 3/4 cup milk, 2 tbs cold water, and substitute 3/4 cup white flour.
  • In a small bowl, beat the eggs, milk, melted butter, and salt until well combined-about 20 seconds.
  • Sift the flour into a medium size bowl or a 2 quart measuring cup, then add the liquid mixture, beating until well combined-about 1 minute.
  • Or blend the eggs, milk, butter, and salt in an electric blender or food processor for 15 seconds; sprinkle in the flour and blend until smooth-about 30 seconds.
  • Cover loosely with plastic wrap; let stand for at least 1 hour refrigerated or at room temperature. (The flour will swell to make a softer batter.) Will keep, refrigerated, for up to 4 hours.
  • Brush butter on the bottom of a crepe pan or heavy 7-inch skillet.
  • Set over moderate heat for about 30 seconds or until a drop of batter sizzles.
  • Stir the batter well, pour 2 tablespoonfuls into the skillet, and quickly tip it back and forth so that the batter evenly coats the bottom.
  • Cook until the crepe edges are golden brown-about 1 minute.
  • Slide a spatula under the crepe, flip it over, and cook for about 30 seconds.
  • Transfer to a warm plate.
  • Repeat with the remaining batter, rebuttering the skillet when necessary.
  • *At this point the crepes can be cooled to room temperature, separated by sheets of wax paper, and stored.
  • Refrigerate, wrapped tightly with plastic wrap, for up to 24 hours.
  • Freeze, wrapped with aluminum foil and labeled, for up to 1 month at 0°F.
  • Serve with your own favorite crepe filling or try Walnut Crepes with Mocha Sauce or Cinnamon Crepes with Caramel Sauce and Pecans.
  • Enjoy!

Nutrition Facts : Calories 54.9, Fat 3.7, SaturatedFat 1.9, Cholesterol 53.5, Sodium 73.2, Carbohydrate 3.1, Fiber 0.4, Sugar 0.1, Protein 2.5

WHOLE-WHEAT CREPES



Whole-Wheat Crepes image

These whole-wheat crepes are so easy to make at home and can be filled with a wide variety of sweet or savory fillings. They are made with whole-wheat flour for added nutritional benefits.

Provided by Katie Webster

Categories     breakfast

Number Of Ingredients 6

1 ½ cup white whole-wheat flour or whole-wheat flour
½ cup all-purpose flour
¾ teaspoon salt
1 2/3 cups milk or nut milk
4 large eggs
4 tablespoons unsalted butter, divided, melted

Steps:

  • Combine whole-wheat flour, all-purpose flour, salt, milk and eggs in a blender. Puree for 15 seconds or until the mixture is complexly smooth. With the motor running, drizzle in 2 tablespoons melted butter and process until combined. Refrigerate batter 1 hour or overnight.
  • Heat a medium crepe pan or small non-stick skillet over medium heat. Brush some of the remaining melted butter over the hot skillet. Using a scant ¼ cup, pour batter into the center of the skillet, and working quickly, tilt the skillet to allow the batter to run over the cooking surface to cover the bottom of the pan completely.
  • Cook the crepe on the first side until it is golden and lifts from the pan easily, 1 to 2 minutes. Flip it over with a spatula and cook on the second side until just until set and lightly crisp along the edges, 30 seconds to 2 minutes.
  • Slide crepe onto a plate. Continue cooking the remaining crepes and layer parchment between each crepe as you stack them.

Nutrition Facts : ServingSize 1 crepe, Calories 145 calories, Sugar 2 grams, Fat 6 grams, Carbohydrate 16 grams, Fiber 2 grams, Protein 6 grams

WHOLE WHEAT CREPES



WHOLE WHEAT CREPES image

Categories     Pasta     Vegetarian     Quick & Easy     Pastry

Yield 12 to 14 Crepes

Number Of Ingredients 5

1 cup whole wheat pastry flour
1 1/4 cups of water
2 eggs
1/4 t of salt
Canola Oil

Steps:

  • 1. Mix whole wheat pastry flour, water, eggs, and salt with a wire whisk until completely blended. It should look like very thin pancake batter. Let rest for 10 minutes. 2. Heat a non-stick skillet with a bit of canola oil over low heat. (I very rarely use non-stick pans anymore, but this is one job that it is almost essential for - unless you have a very well seasoned cast iron pan. Make sure the non-stick coating is not flaking or scratched and use only over very low heat.) Use a pastry brush to make sure the oil is spread all over the pan. 3. Pour about 1/4 cup of batter into the skillet and tilt the pan so it spreads out completely (about a 4-6 inch circle). Let cook 1-2 minutes (or a little more depending on how hot your "low" heat is) until the surface of the crepe looks dry. Loosen with a knife or thin offset spatula and gently flip. The crepes should not get browned at all. Cook one minute more and remove to a plate. 4. Repeat with remaining batter until all crepes are cooked (this makes about 12-14 crepes). Stack crepes on the plate as they finish and cover with plastic wrap until ready to use. You can make these ahead of time and wrap tightly and store in the fridge.

WHOLE WHEAT BLUEBERRY CREPES



Whole Wheat Blueberry Crepes image

A tasty and healthy alternative to traditional fruit crepes.

Provided by DesperatelySeekingSkinny

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 14m

Yield 2

Number Of Ingredients 12

½ cup 1% milk
½ cup whole wheat flour
2 egg whites
1 tablespoon unsweetened applesauce
1 teaspoon vanilla extract
1 (1 gram) packet granular sucralose sweetener (such as Splenda®)
1 pinch salt
cooking spray
1 cup blueberries, divided
1 (4 ounce) container nonfat blueberry Greek-style yogurt (such as Trader Joe's®)
2 teaspoons confectioners' sugar
2 tablespoons slivered almonds

Steps:

  • Place milk, flour, egg whites, applesauce, vanilla extract, sucralose sweetener, and salt in a bowl. Whisk batter thoroughly.
  • Heat a large skillet over medium heat. Spray with cooking spray. Pour half of batter into the center of the skillet; turn skillet several times to spread evenly. Cook until golden brown, about 2 minutes. Flip carefully; add 1/2 the blueberries to the center of the crepe. Cook until bottom is golden brown, about 2 minutes more.
  • Spoon 1/4 of the yogurt over the berries. Fold sides of crepe over the center; remove from skillet. Sprinkle lightly with 1/2 the sugar. Spoon another 1/4 of the yogurt on top; sprinkle with 1/2 the almonds. Repeat to make the second crepe.

Nutrition Facts : Calories 287.9 calories, Carbohydrate 46.7 g, Cholesterol 5.6 mg, Fat 4.8 g, Fiber 6.4 g, Protein 16.6 g, SaturatedFat 0.7 g, Sodium 187.7 mg, Sugar 14.4 g

WHOLE WHEAT CREPES



Whole Wheat Crepes image

Make and share this Whole Wheat Crepes recipe from Food.com.

Provided by ellie3763

Categories     Breakfast

Time 17m

Yield 10 crepes, 10 serving(s)

Number Of Ingredients 5

1 cup low-fat milk
3/4 cup whole wheat flour
1 large egg
1 additional egg white
1 tablespoon sugar (optional)

Steps:

  • In a blender or food processor, process the milk and egg until will mixed, but stopping short of creating foam.
  • Add flour, sugar (if desired) and any spices you want to try and pulse until just mixed. The batter should be very thin. Add more milk as necessary.
  • Heat a lightly-greased medium skillet or crepe pan over medium heat. The pan is ready when a drop of water dropped in the pan dances on the surface.
  • Place 3 Tablespoons of batter in the middle of the pan. Immediately swirl the pan gently to distribute the batter in a very thin layer.
  • Cook the crepe until the surface appears dry -- about 1 minute.
  • Stack completed crepes on a plate with wax paper between each crepe to prevent sticking.
  • Fill crepes with you favorite filling. Roll and enjoy!

Nutrition Facts : Calories 49.8, Fat 0.9, SaturatedFat 0.3, Cholesterol 22.4, Sodium 23.7, Carbohydrate 7.8, Fiber 1.1, Sugar 1.4, Protein 3

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