Clean Whole Wheat Crepes Food

WHOLE-WHEAT CREPES

Whole-Wheat Crepes image

I've modified my grandmother's original crepe recipe to include whole-wheat flour and honey instead of sugar, and they are just as delicious! Enjoy these for breakfast, dinner, or dessert depending on what filling you choose-sweet or savory.

Provided by Lisa Leake

Categories Breakfast Treats

Time 25m

Number Of Ingredients 8

Ingredients

3 eggs
1 cup whole-wheat flour
1 cup milk
3/4 cup water
1 tablespoon honey
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 tablespoon butter (melted, + extra for cooking)

Steps:

Put all ingredients in blender and mix well. Let stand about 15 minutes.
Melt and swirl around a small pat of butter in an 8 or 10-inch frying pan over medium heat.
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.
Immediately use your cooking spatula to push down the thin edges of the crepe around the perimeter.
After about 1 minute (and once it is golden brown on the bottom) carefully flip it over without tearing the crepe.
Fry for 1 more minute on the other side (until it is golden brown as well) and then roll up each crepe. Serve with 100% pure maple syrup.

Nutrition Facts : Calories 114 kcal, Carbohydrate 14 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 68 mg, Sodium 123 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

HONEY WHEAT CREPES

Honey Wheat Crepes image

Crepes are surprisingly simple to make. These are great filled with blueberry sauce and vanilla yogurt.

Provided by Chef Schellies

Categories Breakfast

Time 25m

Yield 12 crepes, 12 serving(s)

Number Of Ingredients 8

Ingredients

2 cups skim milk
1/2 cup whole wheat flour
1/2 cup all-purpose flour
2 eggs
1 tablespoon honey
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon butter

Steps:

Combine all ingredients except the butter in a blender and blend until smooth.
Melt butter in an 8-inch non-stick skillet.
Spoon 3-4 tablespoons of the batter into the skillet, quickly rotating and tilting it to cover evenly with batter.
Cook until edges start to brown.
Flip crepe and cook until lightly browned.
Remove from skillet.
Repeat with remaining batter.
Fill with desired filling.

Nutrition Facts : Calories 81, Fat 2.3, SaturatedFat 0.6, Cholesterol 36.3, Sodium 133.7, Carbohydrate 11.4, Fiber 0.8, Sugar 1.5, Protein 3.9

CLEAN WHOLE WHEAT CREPES

Clean Whole Wheat Crepes image

These are a nice hearty crepe. The whole wheat flour gives it more body and texture, which lends itself well to savory or sweet fillings. I adapted this from a regular simple crepe recipe to include almond milk and unrefined sugar (sucanat). I'm sure you could sub in some other type of flour if you are gluten free, but I love me my gluten and all the health benefits that come with it!

Provided by MsTeechur

Categories Breakfast

Time 25m

Yield 6 Crepes, 3 serving(s)

Number Of Ingredients 7

Ingredients

3 eggs
2/3 cup almond milk
2 tablespoons butter, melted
1/3 cup whole wheat flour
1/4 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon sugar, unrefined

Steps:

Prep a crepe pan by brushing it with butter or coconut oil.
In a blender (I use my 1964 Vitamix) mix all wet ingredients together.
Add flour and mix until blended. Batter will be thin. It thickens upon standing, but if you use the "swirl" method described below it doesn't matter if it's thin. You CAN add another tsp-tbs flour, but you want that eggy consistency to stand out.
If you have time, let the batter sit, covered, and go out for a run.
If not, heat up your crepe pan. You will know it's ready if a drop of water "dances" in the pan. The pan must be hot.
Put in a bit less than a 1/4 cup batter and swirl it slowly around in the crepe pan until it's evenly coated and stops swirling.
Cook on med-high heat for 1 minute.
Flip with a spatula (rubber) and cook an additional 30 seconds.
Drop onto warm plate.
Serve with fresh berries, bananas, creme fresche, etc.
For savory crepes just omit the vanilla and sugar.

Nutrition Facts : Calories 192.1, Fat 12.8, SaturatedFat 6.5, Cholesterol 206.3, Sodium 332.7, Carbohydrate 11.4, Fiber 1.4, Sugar 1.7, Protein 8.1

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