Erin Swenson, Food Blogger
Whole Wheat Crepes a healthier version of a versatile food that can be enjoyed as either sweet or savory, breakfast or dinner. Originally from France they are now eaten all over the world. Crepes are a thin pancake. However, unlike a traditional pancake they are higher in protein and lower in calories. To add to the overall nutrition of a crepe, we have used whole wheat berries, by doing so the nutrient and fiber content significantly increases. This whole wheat crepe recipe makes about 6-7 crepes and can easily be doubled or even tripled to feed a crowd. I usually double it for our family of 6, and that allows for 2 crepes per person, one sweet and one savory.
There are many different types of wheat. For this recipe I like to use a hard white wheat. This is the type of wheat that I store personally and use for bread, rolls, and pancakes. It has a milder flavor than red wheat and is also a lighter color. As a hard wheat it stores well long term. This is the type of wheat that I used in my Whole Wheat Rolls Recipe as well.
- In a blender combine ½ cup wheat berries and 1 cup milk. Blend on high until smooth, about 2-3 minutes.
- Add 2 eggs, ½ tsp salt, and 2 Tablespoons melted butter into the blender. Blend until smooth. Let stand for 10-30 minutes.
While the whole wheat crepe batter is resting, decide and prep what you want to fill the crepes with. Some healthy breakfast favorites could include Greek yogurt and fresh fruit, or even an egg scramble of veggies and ham. For a heartier meal these can be filled with grilled chicken and greens or ham and cheese. As a sweet treat they can be served with bananas and chocolate hazelnut spread, or lemon curd and blueberries with whipped cream. Another great choice is applesauce with yogurt or whipped cream.
Most of us don’t have a crepe griddle in our kitchen. Don’t worry! It is not required to make delicious crepes! All you need is a good frying pan or skillet.
- Heat a 10-12 inch skillet or frying pan on medium to medium high heat. Once heated, grease the pan with butter or nonstick cooking spray. From the blender pour ⅛-¼ cup of the whole wheat crepe batter into the pan and swirl it around to make a circle. Cook for a few minutes until the batter is no longer shiny and any air bubbles are gone.
- Remove from pan and serve with desired filling
Whole Wheat Crepes Recipe
- ½ cup wheat berries
- 1 cup milk
- 2 eggs
- ½ tsp. Salt
- 2 Tablespoons melted butter
- Blend milk and wheat in a blender on high for 2-3 minutes until smooth.
- Add the remaining ingredients and blend until smooth.
- Let stand for 10-30 minutes.
- Cook crepes in a skillet or frying pan and serve with the filling of your choice.
Note: Crepes were a favorite at my house when I was growing up. Now that I have kids of my own we have them frequently and they are requested often. This recipe was adapted from a Crepe recipe found in the Fanny Farmer Cookbook. That original recipe is the one that I have been making and eating for decades. Mel, over at Mel’s Kitchen Café also helped inspire me for this recipe. My family has been enjoying her Whole Wheat Blender Pancakes recipe for the last few years. That recipe inspired me to try to make a whole wheat crepe option for our family favorite. This recipe is low in sodium and DASH diet friendly.