Whole Wheat Crepes

Whole Wheat CrepesIf you can make pancakes, you can definitely make crepes!

I know that they might seem fancy, but they are incredibly versatile and can be served with both savory and sweet fillings and store extremely well. I recommend using a flat, lightweight griddle that fits over top of gas burners.

I like to make two at a time and cool them on a wire rack before wrapping them in plastic wrap and storing in the fridge.

Makes 15, 6-inch crepes

Whole Wheat Crepes

Rating: 51

Prep Time: 10 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 40 minutes

Yield: 15 crepes

Serving Size: 2 crepes

Calories per serving: 73 calories

Fat per serving: 2 g fat (0 g saturated)

Whole Wheat Crepes

Ingredients

  • 1/2 cup water
  • 1 cup whole wheat pastry flour
  • 1/2 cup low-fat, 1% buttermilk
  • 2 egg whites
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • Non-stick cooking spray

Instructions

  • Blend all ingredients in a blender or food processor until smooth. Refrigerate 1 hour or up to 8 hours covered.
  • Heat a griddle or a crepe pan over medium heat. Coat with cooking spray. Transfer about ¼ cup of the batter onto the griddle or pan and spread it out with a small spatula or spoon. Cook 2 to 3 minutes until the crepe begins to brown around the edges, and starts to dry out on the top. Flip and cook an additional 2 minutes until the crepe is no longer wet in the center but still moist.

Nutritional Stats Per Serving (2 crepes): 73 calories, 3 g protein, 11g carbohydrates, 2 g fat (0 g saturated), 1 mg cholesterol, 1 g fiber, 99 mg sodium.

Weight Watchers® Points Plus:2

http://skinnychef.com/recipes/crepes

Comments

  1. A question about 1/2 cup low-fat, 1% buttermilk
    You need to use either Milk or 1% buttermilk, or both? And if both, how much Buttermilk I need to use?
    Thank you in advance.

    • Hi Carla- it’s just 1/2 cup buttermilk. I just specify “low fat” buttermilk to keep the recipe a little lighter, but I think it’s tough to even find the full fat buttermilk!

  2. Thank you so much, I will do the recipe tomorrow.
    I was trying to find healthy food for years and I am glad to be around.
    I do crepe all the time, French edition.
    Thank you again for the reply, my kids will love it for sure.

  3. Great Carla!

    Kids love crepes because they have a nice soft texture. You could even do a little smear of peanut butter (or almond butter) and pack them for a school lunch.

  4. They did love it so much, it is exquisite. I will do it for the school field day, they will love it as much as we did at home for sure.

    Thank you!

  5. I just made these and I have to say they are great!! I did change it up just a little. I added 3tlbs of splenda to the batter and a little lemon zest since I was using them for a dessert crepe. My family and I really liked them and I will be making them again and again!

  6. So cool,Actually i don’t know how to cook but when I found out your site It so great . It makes me interested to try some recipes.

  7. Can you use skim milk or 1% milk I forgot to pick up buttermilk to make these? Thank you i love your website

  8. well thank you for this recipe i made it yesterday but i actually used organic vanilla soy milk. I made them for breakfast and it was a hit with my kids and my husband. Today i made them with the soy and used them for a turkey wrap ( i was out of bread ) Yet again a hit with the kids and with my husband. Thank you for your healthy recipes!

  9. aliciaa says:

    Can you use 2% milk if you have no butter milk ?

  10. I only have whole wheat flour. Not whole wheat pastry flour. Will it still work? What adjustments need to be made to the recipe?

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