Whole Wheat Crepes

Traditional French crepes get a healthy upgrade, thanks to whole wheat pastry flour. You don’t need a dedicated crepe pan for this recipe; any nonstick skillet will do. The number of crepes you get depends on the size of the skillet. I used a 10-inch skillet and ended up with 12 (7-inch) crepes. You can double this crepe recipe and freeze the leftovers. Thaw them at room temperature and warm them up in a low oven or in a nonstick skillet over low heat. Serve with savory (try our Cabbage Saute with Shiitakes and Crispy Tofu or Spicy Sweet Shrimp) or sweet fillings (like fresh fruit and a dollop of our Kitchen MacGyver Lemon Curd). Of course, it’s a classic with bananas and Nutella. Don’t worry if the first crepe isn’t perfect–French cooks call that the “sacrifice.”

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9 Replies to “Whole Wheat Crepes”

  1. I’ve made this recipe twice and the crêpes have been great both times! I waited the full two hours the second time and it was definitely worth it.

  2. So glad you like the recipe, Beth! And you’re right–letting the batter stand 2 hours is even better. It gives that thirsty whole wheat pastry flour extra time to absorb the moisture.

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