Image and Recipe Copyright © 2008 Jennifer Iserloh
If 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
Crepe Batter
1 ½ cup water
1 cup whole wheat pastry flour
1/2 cup low-fat, 1% buttermilk
2 egg whites
2 teaspoons olive oil
¼ teaspoon salt
Non-stick cooking spray
Directions
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.
Make It A Meal
Serve with corn chowder or Salmon Nicoise Salad.
Wine Pairings
Gewürztraminer
Related Posts
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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!
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.
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.
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!
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!
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.
Can you use skim milk or 1% milk I forgot to pick up buttermilk to make these? Thank you i love your website
Absolutely- both skim and 1% sub well in this recipe. Thanks for visiting!
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!
You can mix one teaspoon of vinegar to make your own buttermilk substitution! Thanks for reading…
Can you use 2% milk if you have no butter milk ?
Sure, just add a teaspoon of vinegar to make your own curdled milk!
I only have whole wheat flour. Not whole wheat pastry flour. Will it still work? What adjustments need to be made to the recipe?
Whole wheat flour is a sturdier, heavier flour. Mix 1/2 whole wheat with 1/2 white flour to achieve the same effect. Great question!