Healthy and wholesome these thin and delicious crepes are perfect for breakfast or brunch any day! Making crepes is all about temperature, thickness and technique. It sometimes takes a little time to perfect – trial and error for the first couple. They taste great so the effort is totally worth it!
Crepes are so much fun to stuff with your favorite toppings. I (Ashley) love them stuffed with fruit & yogurt or spread with nut butters while my husband enjoys them stuffed with sautéed spinach & mushrooms or sausage & tomatoes. The possibilities are endless! Crepes can also be made ahead of time. Once cooled, store leftover crepes in the fridge wrapped in saran wrap. They can also be frozen separated with sheets of wax paper for up to a month.
- ⅔ cup milk (plus more to thin batter if necessary)
- 2 eggs
- 2 tbsp. unsalted butter, melted (or substitute with coconut oil)
- 1 tsp. honey or sugar (optional)
- ¼ tsp. salt
- 1 cup whole wheat flour or white whole wheat flour (color varies slightly)
- Blend milk, eggs, butter (or oil) and honey in a food processor or blender until smooth.
- Add salt & flour and blend again until smooth. The batter needs to be thin and pourable, if too thick add additional milk until you get a thinner consistency.
- Transfer to a pourable measuring cup & seal with plastic wrap or alternatively place in a pourable container with lid; refrigerate for at least 1 hour, overnight is better.
- Remove from fridge, stir or shake to remix ingredients.
- Heat a large flat-bottomed pan over medium-high heat.
- Once hot (a droplet of water should evaporate almost immediately when dropped on surface) lightly spray with cooking spray and pour approximately 3-4 tablespoons of batter onto surface and using your wrist gently rock the pan back and forth, forward and backward to distribute batter thinly across the entire surface of the hot pan. This is where thickness & technique come into play---you need to eyeball the amount of batter when pouring and move quickly and carefully to distribute the batter across the pan in a very thin layer before it cooks too much or you will end up with a flat pancake not a light thin crepe.
- Cook for approximately 45-60 seconds. The edges will appear dry and the crepe will slide gently in the pan when gently shaken when it is ready to flip. Flip and cook for 20-30 seconds more.
- Place on a warm plate and cover with a towel to keep warm while you use the remaining batter. Lightly coat pan with cooking spray between each crepe and adjust heat as necessary. If the pan begins to smoke then reduce heat or if crepes are taking more then 1 minute to cook then increase the heat marginally. Crepes should appear thin, lightly golden brown and pliable although the edges may have a slight crispness to them.
- Stuff with your favorite ingredients, serve & enjoy!
If you like crepes, checkout my recipe for fruit & yogurt stuffed crepes!
Make sure you check out my other easy recipes in my recipe index!
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