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20 minute dinner recipes

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Whole-Wheat Crepes


From EatingWell:  Spring 2004

This basic crepe recipe is a tasty wrap for sweet and savory fillings.

16 crepes | Active Time: 10 minutes | Total Time: 40 minutes (including resting time)



  1. Combine whole-wheat flour, all-purpose flour, sugar (if using), salt, eggs, milk and butter (or oil) in a food processor or blender; process until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.
  2. Slowly whisk seltzer water (or club soda) into the crepe batter. Lightly oil a small nonstick skillet with a crumpled paper towel; heat the skillet over medium-high heat. Ladle about 2 tablespoons batter into the skillet with a small ladle or measuring cup; immediately tilt and rotate the pan to spread the batter evenly over the bottom.
  3. Cook the crepe until the underside is lightly browned, about 30 seconds. Using a small metal spatula or a fork, lift the edge of the crepe, quickly grasp it with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds longer. Slide the crepe onto a plate.
  4. If serving immediately, fill and roll or fold the crepe. Continue to cook crepes with the remaining batter, oiling the pan as needed and stacking crepes as you go.


Per crepe : 49 Calories; 2 g Fat; 1 g Sat; 0 g Mono; 41 mg Cholesterol; 6 g Carbohydrates; 2 g Protein; 1 g Fiber; 53 mg Sodium; 24 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/3 starch, 1/3 lean protein

Tips & Notes