It has been a little over a year since I first tried making crepes . At first they were a little bit challenging but with practice they have become pretty fun to make. I have been using the same recipe since I first made them and I was thinking that whole wheat crepes would be a nice healthier alternative. It seemed reasonable to start with the tried and true recipe and replace half of the all purpose flour with some whole wheat flour. I found that the batter was a little thick so I added more milk until it had a nice runny consistency that would be required to swirl it around the pan. The whole wheat crepes worked out well; they were a little heavier than the regular ones but they were still pretty light and fluffy. They were even good enough to enjoy eating plain, especially while still warm.
Whole Wheat Crepes
Prep Time: 20 minutes Cook Time: 5 minutes Total Time: 25 minutes Servings: 8
- 1/4 cup whole wheat flour
- 1/4 cup all purpose flour
- 1 egg
- 3/4 cup milk
- 1/8 teaspoon salt
- 1 tablespoon butter (melted)
- Mix everything in a large bowl.
- Pour 1/4 of the mixture into a lightly buttered pan heated at medium.
- Tilt the pan and turn so that the mixture evenly coats the entire bottom of the pan.
- Cook the crepe until golden brown on the bottom, about 2 minutes.
- Flip and cook the other side until golden brown.
Pardon me for being dense, but your second 1/4 c. of flour, is that supposed to be “white flour” or is it a redundancy?
I tried this recipe today in two variations, once – in a fresh tortilla, the second time- on some Russian blinis. The blini version is much prettier, but taco has a neutral taste and you can enjoy the goat cheese melting in your mouth with much more density…
Oh yeah, I also added some crushed walnuts, but not too much, I think walnuts are perfect with cheese and spinach…
Anna at Mediocre Chocolate says
These sound delicious. I usually mix whole wheat flour into just about everything. I wonder if they would have a slightly lighter texture if you used whole wheat pastry flour instead?
Jared & Heather Miller says
I have been trying to make more dishes with wheat in them! i will definitly try these!!
This batter is a great one! I added 2 tbsp ground flax seed to it as well. I’m posting my lunch recipe of these now!
Love your basic crepe recipe. I used oat flour instead of wheat flour. It was great. Loved this so much better than my other crepe recipe.
–linda from WI