“Creamy” Crepes


I love alliteration. In the poetry unit for English class, we used it to embellish our writing to make is sound all descriptive

In the blogging world, however, perhaps alliteration causes me to change the truth a little bit.

Because while these crepes achieve delicious and luxurious perfection, they were not at all creamy in the literal sense.

How much heavy whipping cream? Zero to be exact.

Some breakfast things have to be the healthier side for them to really give you a nutritious start to a busy day. 

This recipe uses all whole wheat flour and you’ll have warm French pancakes in a less than a half hour!



Whole-Wheat Crepes (from 100 Days of Real Food)

  • 3 eggs
  • 1 cup whole-wheat flour
  • 1 cup milk
  • ¾ cup water
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 tablespoon butter, melted (you can also use vegetable oil)
  1. Put all ingredients in blender and blend well until there are only a few lumps. Let this mixture stand for about 15 minutes.
  2. Melt and swirl around a small pat of butter (or a teaspoon of vegetable oil) in an 8 or 10-inch frying pan over medium heat.
  3. Angle pan and pour enough batter on one side to thinly and evenly cover the pan. Very quickly swirl the batter around to cover the pan in one thin layer.
  4. After about 1 minute (and once it is golden brown on the bottom) carefully flip it over without tearing the crepe.
  5. Fry for 1 more minute on the other side (until it is golden brown as well) and then roll up each crepe. Serve with maple syrup. If there are leftovers, place in an air-tight container and refrigerate. 

Might I add that you can fill these with Greek yogurt, fresh fruit, nut butter & jam, or Nutella & banana slices? Pretty much anything tastes amazing in a crepe. 




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