Whole Wheat Crepes – a delicious recipe with Eggs, Salt, Sugar, Milk, Whole Wheat Pastry Flour, Canola Oil. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a large mixing bowl, beat eggs, salt, and sugar. Mix well.
2
Add 1 cup of milk and mix again, then add flour, mixing with a wire whisk until batter is smooth. While mixing, gradually add remaining milk.
3
Pour some canola oil in a shallow bowl or ramekin. Tip: Cut a small potato in half and put it on a fork to use for spreading oil in the pan. This was one of the tricks my mom used whenever she made crepes so it's what I do as well.
4
Preheat a slightly oiled 9 1/2 inch nonstick pan over medium heat. Using a ladle or cup, pour about 1/3 to 1/2 cup of batter onto the skillet (adjust the amount based on your results). Tilt the pan with a circular motion so that the batter coats the surface evenly.
5
Cook the crepe for about 2 minutes until bottom is light brown. Loosen with a spatula and flip to cook the other side.
6
Place cooked crepes on a buttered plate, then spread butter between each crepe so that they don't stick together. Serve hot or room temperature with your favorite fillings and/or toppings.
431
kcal
Calories
11
g
Fat
63
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 Eggs, 1/2 teaspoons Salt, 2 Tablespoons Sugar, 3 cups Milk, and more.
Yes, Whole Wheat Crepes falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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