I’ve tried to get my kids to try more whole grains but my attempts usually fall flat.
But they are a fan of crepes and this whole wheat recipe is a crowd pleaser.
The honey really makes this dish. Go with local honey when available.
It is the perfect crepe for sweet or savory filling.
I’ve had great luck using a chocolate filling as well as my personal favorite, ricotta and parmesan cheese filling.
It’s a great crepe to experiment with so have some fun and your family will love it!
- Frying Pan
- 2 Eggs
- 2 tbs Vegetable Oil
- 1⅓ Cups Milk
- 1 tbs Honey Local if available
- ½ Cup Whole Wheat Flour
- ½ Cup All-Purpose Flour
- ½ tsp Salt
- Your Favorite Filling
- Place all the ingredients in your blender or food processor and cover. Process until completely blended, about thirty to forty seconds. Scrape the side and blend again for a few seconds. When done your batter should be smooth.
- Spray your frying pan and bring to medium low heat.
- Pour in a half tablespoon of batter to test. Tilt the pan in a circular motion. Your batter should move around the pan freely. Remove test batter from pan.
- Add three to four tablespoons of batter to the pan. It should create a thin coating to the bottom of the pan. Cook for approximately one minute. Once crepe batter is firm enough to flip, flip to the other side. Cook until light brown flecks form and remove from heat.
- Add your favorite filling and fold. Repeat until all your whole wheat crepes have been made.
- Serve and enjoy!
These crepes freeze well. Just put them in a freezer safe bag and take them out the day before you want to have them. Just warm them up on low heat and serve.The batter can be made ahead of time too. Just store it in your refrigerator for up to three days and it will taste just as good as the day you mixed it.
For more great crepe recipes check these out