Best 3 Whole Wheat Crepes Recipes
If you are craving for a wholesome and hearty meal, look no further than whole wheat crepes. They are not only delicious but also filled with essential nutrients and fiber. These versatile pancakes can be enjoyed as breakfast, lunch, or dinner, with endless possibilities for experimenting with fillings and toppings. Whether you prefer savory or sweet crepes, this guide will provide you with everything you need to know to create the perfect whole wheat crepe recipe.
Let's cook with our recipes!
WHOLE WHEAT BLUEBERRY CREPES
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
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
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 CREPES
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
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
Tips:
- Use the right pan: A non-stick pan is essential for making perfect crepes. If you don't have a non-stick pan, you can use a regular pan, but be sure to grease it well before cooking.
- Get the batter consistency right: The batter should be thin and pourable, but not too runny. If the batter is too thick, it will be difficult to spread in the pan and will result in thick, doughy crepes. If the batter is too thin, it will be difficult to flip and will tear easily.
- Heat the pan properly: The pan should be hot enough before you start cooking the crepes. If the pan is not hot enough, the crepes will not cook evenly and will be more likely to stick.
- Use a small amount of batter: When pouring the batter into the pan, use a small amount, just enough to cover the bottom of the pan. If you use too much batter, the crepe will be thick and doughy.
- Cook the crepes for a short time: Crepes cook quickly, so it's important to cook them for a short time on each side. If you cook them for too long, they will become dry and tough.
- Flip the crepes carefully: When flipping the crepes, be careful not to tear them. Use a spatula to gently loosen the edges of the crepe before flipping it.
Conclusion:
Making whole wheat crepes is a great way to enjoy a delicious and healthy breakfast, lunch, or dinner. With the right ingredients and a little practice, you can make perfect crepes at home. So next time you're looking for a quick and easy meal, give whole wheat crepes a try.
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