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 instead of all-purpose flour. Made from white wheat (instead of the usual red), it’s 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.
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.
Whole Wheat Crepes
- 1 cup white whole wheat flour
- 2 large eggs
- 1/2 cup milk
- 1/2 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 1/4 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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