Delicate Whole Wheat Crepe Recipe

I know when it comes to whole wheat products, delicate is not the word you might think of to describe them. But let me tell you, this delicate whole wheat crepe recipe is exactly that. What I love about these crepes is not only how tender and delicate they are, but also that nutty flavor that accompanies all whole wheat dishes. It is perfect whether you are using sweet or savory fillings to finish them out. 

If this is your first time making whole-wheat crepes, I promise it is going to be so much easier than you might think. 

If you are looking for other crepe recipes to experiment with, how about these spelt crepes? They are another whole-grain crepe that is made with spelt, and ancient grain. I also love Pannkakor or Swedish pancakes. These are made with a blend of all-purpose flour and whole-wheat flour. If you are looking for a whole grain gluten-free option, what about these buckwheat crepes?

Ingredients

• Whole wheat flour- I love white whole wheat flour for this recipe, but you can also use Kamut, red wheat, or spelt.
• Salt- It only takes a little, but will enhance the flavor. 
• Eggs- These are large eggs and will help bind the crepes and keep them together. 
• Milk- You can use regular milk or even plant-based milk like almond milk or coconut milk. 
• Butter- This will be used in the batter and in your pan to grease it. 
• Toppings- I will list some options below. 

How to make the crepe batter

• The beauty of crepe-making is the batter is so simple. You can make it in a bowl with a whisk or even in a blender. 
• Add all ingredients to a medium-sized bowl and mix together until it is smooth. You can also do this in a blender too. The consistency of the batter should be that of thin pancakes. 
• Cover and let it rest for 1 hour. A lot of recipes skip this step, but I promise that the results with resting are so much better. I will explain more about this below.
• Once the batter has rested, whisk gently and check the consistency. If you need to, add a little more milk and only whish to combine. Depending on what type of wheat you use, there might be more absorption. I added about 2 tablespoons to mine after.

How to cook crepes

• I make my crepes in a 10-inch nonstick pan, but you can use any skillet you prefer. A crepe pan is the best of course, it just isn't in my budget yet. 
• Heat the pan over medium-high heat then brush with melted butter. 
• When you are ready, angle the pan and start pouring in the batter while swirling the pan gently to cover the bottom of the pan in a thin layer. 
• Allow it to cook for about 1-3 minutes, flip and cook on the other side. 
• When it is cooked, remove the crepe and continue cooking the remaining batter. 
• If you won't be serving the crepes right away, be sure to separate them with wax paper. 

Top tips

Be sure to let the batter rest before cooking it. I have a whole section below to explain more about this.

Mind the consistency. The consistency needs to be that of a thin pancake batter- a very thin batter. You want it to spread easily in the pan. Whole wheat flour absorbs more moisture than refined flour, so after it has rested, check to ensure it is the consistency you want.

If you are not going to serve the crepes right away, be sure to separate each one with parchment paper or wax paper. This will keep them from sticking to each other.

Savory filling ideas for crepes

I love savory crepes and the filling possibilities are endless. Below are a few ideas to inspire you. 

• Spinach and Feta: Sautéed spinach with garlic and onions, mixed with crumbled feta cheese.
• Ham and Cheese: Classic and delicious, with thinly sliced ham and your favorite cheese (Swiss, Gruyère, cheddar).
• Mushroom and Swiss: Sautéed mushrooms with herbs and Swiss cheese.
• Chicken and Broccoli: Cooked and seasoned chicken pieces with steamed broccoli, perhaps in a creamy sauce.
• Caprese: Fresh tomatoes, mozzarella cheese, and basil, drizzled with balsamic glaze.
• Smoked Salmon and Cream Cheese: A classic combination, perhaps with a touch of dill.
• Ratatouille: A mix of sautéed eggplant, zucchini, bell peppers, onions, and tomatoes in a flavorful tomato sauce.
• Caramelized Onion and Goat Cheese: Sweet and savory combination with the richness of goat cheese.
• Pesto Chicken: Grilled chicken tossed in pesto sauce with cherry tomatoes and Parmesan cheese.
• Sausage and Peppers: Sliced cooked sausage with sautéed bell peppers and onions.
• Shrimp and Avocado: Sautéed shrimp with slices of creamy avocado.
• Curry Vegetable: Mixed vegetables cooked in a flavorful curry sauce.
• Asparagus and Hollandaise: Steamed asparagus spears with a drizzle of hollandaise sauce.
• Brie and Cranberry: Creamy Brie cheese with a layer of tart cranberry sauce.
• Cajun Chicken: Seasoned and grilled chicken with a touch of Cajun spice, paired with sautéed bell peppers and onions.

Sweet crepe fillings

If you are looking for sweet filling ideas for your whole wheat crepes, here are some I know you will love!

• Nutella and Banana: A classic combination of creamy Nutella and sliced bananas.
• Strawberries and Cream: Fresh strawberries with a dollop of whipped cream. Fresh fruit is always a good idea with crepes.
• Lemon and Sugar: A simple and traditional option with a sprinkle of sugar and a squeeze of lemon.
• Mixed Berry Compote: A warm compote made with mixed berries (strawberries, blueberries, raspberries) and a touch of sugar.
• Apple Cinnamon: Sautéed apples with a sprinkle of cinnamon and a drizzle of maple syrup.
• Chocolate and Strawberries: Melted chocolate or chocolate sauce with sliced strawberries.
• Peaches and Cream: Fresh or grilled peaches with a swirl of whipped cream. This is one of my personal favorite fillings. 
• Ricotta and Honey: Creamy ricotta cheese with a drizzle of honey.
• S'mores: Marshmallows, chocolate chips, and crushed graham crackers.
• Cherry Almond: Cherries with almond extract and a sprinkle of sliced almonds.
• Caramelized Banana: Sliced bananas caramelized in butter and brown sugar.
• Blueberry Lemon Ricotta: Blueberries combined with lemon zest and creamy ricotta.
• Pineapple Coconut: Chunks of pineapple with shredded coconut.
• Mango and Lime: Fresh mango slices with a squeeze of lime juice.
• Peanut Butter and Jelly: Spread a layer of peanut butter and add your favorite jelly or jam.

Why is it important to let crepe batter rest 

1. Hydration of Flour: Resting the batter allows the flour to fully absorb the liquid. This hydration process results in a smoother batter and helps prevent lumps.
2. Relaxation of Gluten: If the batter contains wheat flour, resting gives time for the gluten in the flour to relax. This is important because gluten, when overworked, can make the crepes tough. Allowing the batter to rest ensures a more tender and delicate texture.
3. Air Bubbles Dissipation: During the mixing of the batter, air bubbles may be incorporated. Allowing the batter to rest allows these bubbles to dissipate. This is important because air bubbles can cause uneven cooking and texture in the crepes.
4. Improved Consistency: Resting the batter helps achieve a more consistent texture and thickness in the crepes. It allows the ingredients to meld together, resulting in a batter that is easier to work with and that produces more uniform crepes.

Filling recipe for crepes

• Breakfast
• Desserts
• Skillet
• White Whole Wheat Flour