Looking for a special breakfast this holiday season? Crepes feel fancy but are actually easy to make–and once you’ve made a stack, everyone can fill theirs with what they like, sweet or savory.
For this recipe, I used white whole wheat flour
I suggest making a double batch of these crepes and tucking some away for another day. Layer crepes with wax paper or parchment and store in an airtight container or zip-top bag in your refrigerator for 2-3 days (or in the freezer for up to three months). To reheat, defrost if frozen, then warm in a skillet.
- 1 cup white whole wheat flour
- 2 large eggs
- ½ cup milk
- ½ cup water
- 2 tablespoons butter, melted (plus more for buttering pan)
- Place all ingredients in a blender and blend until smooth. If batter is thick (like pancake batter), add a tablespoon or two of milk to thin it out.
- Lightly butter an 8-10" nonstick skillet and place over medium heat.
- Pour ¼ cup batter into the skillet. Lift and tilt the pan in a circular motion to coat the bottom with batter.
- Cook about 20 seconds or until edges become dry and easily lifted with a spatula. Flip crepe with spatula. Cook about 20-30 seconds more or until middle is set, then remove crepe from pan.
- Repeat with rest of batter.
- Serve with your favorite fillings.
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Perfect idea for Christmas morning! I may have to try these this year.
Crepes (or any type of pancake, really) are easy to make gluten free by using buckwheat flour. Also whole grain, and it is what crepes are traditionally made out of in France. Buckwheat can be subbed one to one in many recipes, though my crepe recipe is 1 c milk (I use homemade coconut milk, but any type of milk works), 1 c flour, 2 tsp olive oil, 1/4 tsp salt, 2 eggs.
Thanks Lisa!
Hi Sally,
Your crepes recipe is great and much easier to make than I thought. Since I only had 1/2 cup of whole wheat flour left, I added unbleached flour. That worked out fine. I used a cooked diced apple and cinnamon filling that I keep on hand. Usually I add it to oatmeal, pancakes, etc. It was perfect inside in the crepes. Thanks again.
I’m so glad you liked it, Joan! Thanks for letting me know.