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December 10, 2019

Crepes That Feel Fancy (But Are Super Easy To Make!)

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Crepes feel fancy but are actually easy to make! Here’s a quick crepe recipe that makes a fun breakfast your family will enjoy.

Crepes with Fruit

Crepes are not something you have to save for fancy brunch restaurants or even special occasions.

I used to save crepes for Christmas morning. But they’re so fast and simple to make that I started serving them more often. Most recently, I whipped up a batch on a Sunday afternoon so my boys would have crepes for Monday morning, a rough time of the week around here. Because a crepe spread with Nutella and stuffed with sliced bananas and strawberries makes getting out of bed a little easier.

YOU MIGHT ALSO LIKE: Whole Wheat Waffles

How to Make Crepes

The ingredients to make crepes are simple staples: Flour, milk, eggs, butter, and water.

Ingredients for crepes

I make the crepe batter in a blender, but you could also stir it well until smooth.

Here's a quick crepes recipe your family will love:Click to Tweet

Crepe ingredients in a blender

Pour one-quarter cup crepe batter in a non-stick pan slicked with a bit of butter over medium heat. Swirl the pan to get a thin, even layer of batter on the pan. The edges will start to cook and become dry, and the middle will bubble. That’s when it’s ready to turn, gently, with a rubber spatula or other non-abrasive turner.

Crepe batter in a pan

Cook it for an additional 20-30 second on the other side, then remove from the pan.

Crepe in a pan

Once you have a stack of crepes, your family can add the sweet or savory fillings they like best.

Crepes with fruit

What is white whole wheat flour?

For this crepes recipe, I used white whole wheat flour instead of all-purpose flour. It’s made from white wheat (instead of the usual red) and is lighter in color and milder tasting than regular whole wheat. But like all whole grains, the wheat kernels haven’t been stripped of any of their parts. So the flour is naturally rich in fiber, iron, protein, and B vitamins.

King Arthur Flour White Whole Wheat Flour

Can I make crepes ahead of time?

Yes! Here’s how: Lay crepes out to cool, then stack in a single layer, with a piece of parchment between each, and refrigerate in a ziptop bag or airtight container for up to 2-3 days. To reheat, warm in a buttered skillet.

Can I freeze crepes?

Yes! To freeze, stack crepes, placing a sheet of plastic wrap, parchment, or wax paper between them, wrap stack in plastic wrap, and place in a freezer bag. Use within three months. To reheat, warm in a buttered skillet. Fill and serve.

Are non-stick pans safe?

Rumors have long circulated that non-stick pans are dangerous, due to a chemical called perfluorooctanoic acid (PFOA) that was used to make nonstick coatings like Teflon. Some research showed that lab animals and people living near or working at chemical plants making PFOA had higher rates of cancer. 

Manufacturers stopped using PFOA in 2012, though the FDA says that PFOA in nonstick cookware evaporates during the manufacturing process anyway (The American Cancer Society agrees and says that there are no known risks to using Teflon-coated pans).

But there are still chemical components of the coating that can break down when exposed to very high heat. So follow these tips:

  • Use only low and medium heat when cooking with nonstick pans.
  • Don’t use any utensils or cleaning tools that could scratch the coating.
  • Replace any nonstick pans that are chipping or flaking.
Continue to Content
Crepes with fruit

Whole Wheat Crepes

Yield: 8
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes

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.

Ingredients

  • 1 cup white whole wheat flour (or 1/2 cup all-purpose flour + 1/2 cup whole wheat flour)
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 2 tablespoons butter, melted (plus more for buttering pan)

Instructions

  1. 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.
  2. Lightly butter an 8-10" nonstick skillet and place over medium heat.
  3. Pour 1/4 cup batter into the skillet. Lift and tilt the pan in a circular motion to coat the bottom with batter.
  4. Cook about 20-30 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.
  5. Repeat with rest of batter.
  6. Serve with your favorite fillings.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • OXO Good Grips Non-Stick 2 piece Frypan Set
    OXO Good Grips Non-Stick 2 piece Frypan Set
Nutrition Information:
Yield: 8 Serving Size: 1 crepe
Amount Per Serving: Calories: 102Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 55mgSodium: 49mgCarbohydrates: 12gFiber: 2gSugar: 0gProtein: 4g
© Real Mom Nutrition
Cuisine: French / Category: Breakfast

Hi! I'm Sally, a dietitian-mom.

I believe that EVERY mom can feel successful and confident about feeding her kids, lose the stress, and finally enjoy mealtime again.

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Filed Under: Breakfast, Recipes, Sweets Tagged With: breakfast, crepes, recipes

Reader Interactions

Comments

  1. Kristy @ Chocolate Slopes says

    December 23, 2014 at 8:17 pm

    Perfect idea for Christmas morning! I may have to try these this year.

    Reply
  2. Lisa says

    December 24, 2014 at 4:18 pm

    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.

    Reply
    • Sally says

      December 28, 2014 at 10:59 pm

      Thanks Lisa!

      Reply
  3. Joan says

    January 24, 2015 at 1:44 pm

    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.

    Reply
    • Sally says

      January 24, 2015 at 5:07 pm

      I’m so glad you liked it, Joan! Thanks for letting me know.

      Reply
  4. Nicole says

    August 18, 2020 at 5:32 am

    Hey Sally! delicious article!
    Thank you!

    Reply
  5. Vivek Goswami says

    January 20, 2021 at 5:58 am

    I tried this desert but i am vegetarian so i used butter and bananas and it was also delicious.
    Thanks for sharing this desert recipe with us 🙂

    Reply

Trackbacks

  1. Foods For Fertility - Real Mom Nutrition says:
    May 4, 2016 at 2:00 pm

    […] food ideas: Use Sally’s Whole Wheat Crepes as a base for savory or sweet fillings. Or try Sara’s Lemon Garlic Quinoa with Grilled Vegetables […]

    Reply
  2. How to Create a Whole Wheat Crepe Bar for Breakfast or Dessert says:
    December 23, 2016 at 1:48 am

    […] my simple recipe for Whole Wheat Crepes which uses white whole wheat flour. It’s is milder in flavor than regular whole wheat flour […]

    Reply

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