Hearty Whole Wheat Crepes with Almond Milk
Indulge in these deliciously hearty whole wheat crepes that feature a delightful texture and increased nutritional benefits, thanks to the use of whole wheat flour. Perfect for both sweet and savory fillings, these adaptable crepes are made with creamy almond milk and lightly sweetened with unrefined sugar. Whether you’re topping them with fresh berries for breakfast or filling them with savory ingredients for a satisfying brunch, these crepes are sure to become a family favorite. Plus, they’re simple to prepare with just a blender, so you can whip them up with ease any day of the week!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Eggs
3 (beaten)
Almond Milk
2/3 cup (unsweetened)
Butter
2 tablespoons (melted)
Whole Wheat Flour
1/3 cup (sifted)
Salt
1/4 teaspoon
Vanilla Extract
1/2 teaspoon
Unrefined Sugar (Sucanat)
1 teaspoon
Instructions
1
Begin by preheating your crepe pan. Brush it lightly with butter or coconut oil and set aside.
2
In a blender, combine the eggs, almond milk, melted butter, vanilla, and unrefined sugar. Blend until smooth.
3
Gradually add the whole wheat flour and salt to the blender and mix until just combined. The batter will be thin; allow it to rest and thicken a bit if time permits.
4
Once the pan is hot and a drop of water dances across the surface, pour just under 1/4 cup of batter into the center. Quickly swirl the batter around to cover the pan evenly.
5
Cook the crepe on medium-high heat for about 1 minute, or until the edges start to lift and the surface is set.
6
Using a rubber spatula, gently flip the crepe and cook for an additional 30 seconds on the other side.
7
Transfer the cooked crepe to a warm plate. Repeat for the remaining batter, stacking the crepes as you go.
8
For a delightful sweet topping, serve with fresh berries, bananas, and crème fraîche. To make savory crepes, simply skip the vanilla and sugar and fill them as desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main benefit of using whole wheat flour in this recipe?
Using whole wheat flour provides a more substantial texture and increases the nutritional benefits of the crepes compared to using refined white flour.
What type of milk is used for these crepes?
This recipe uses creamy almond milk as the liquid base for the batter.
Can I make these crepes in a blender?
Yes, this recipe is designed to be prepared easily using a blender to combine the ingredients.
How many eggs are required for this recipe?
The recipe calls for 3 beaten eggs.
How do I make the crepes savory instead of sweet?
To create savory crepes, simply omit the vanilla extract and the unrefined sugar from the batter.
What type of sugar is recommended for this recipe?
The recipe suggests using one teaspoon of unrefined sugar, specifically Sucanat.
Should I rest the batter after blending?
While the batter will be thin, allowing it to rest can help it thicken slightly if you have the time.
How much batter should I pour into the pan for each crepe?
You should pour just under 1/4 cup of batter into the center of the preheated pan for each crepe.
What is the best way to grease the crepe pan?
You can brush the pan lightly with either butter or coconut oil.
How long does each crepe take to cook?
Cook the first side for about 1 minute until the surface is set, then flip and cook the other side for an additional 30 seconds.
How do I know when the crepe is ready to be flipped?
The crepe is ready to flip when the edges start to lift and the surface of the batter is set.
What sweet toppings are recommended?
The recipe suggests serving the crepes with fresh berries, bananas, and creme fraiche.
What is the order of ingredients when blending?
First combine the eggs, almond milk, melted butter, vanilla, and sugar; then gradually add the sifted whole wheat flour and salt.
How do I know if the pan is hot enough?
The pan is ready once a drop of water 'dances' across the surface.
What tool should I use to flip the crepes?
A rubber spatula is recommended for gently flipping the crepes.
Is the whole wheat flour used straight from the bag?
The recipe specifies that the 1/3 cup of whole wheat flour should be sifted.
What should I do with the crepes once they are cooked?
Transfer each cooked crepe to a warm plate and stack them as you finish the remaining batter.
How much almond milk is needed?
The recipe requires 2/3 cup of unsweetened almond milk.
What amount of butter is used in the batter?
The batter uses 2 tablespoons of melted butter.
Is this recipe considered family-friendly?
Yes, these crepes are described as a family favorite and are simple to prepare.
What flavor of almond milk should I use?
The recipe specifies unsweetened almond milk.
How much vanilla extract is included?
The recipe calls for 1/2 teaspoon of vanilla extract.
Is there salt in the recipe?
Yes, 1/4 teaspoon of salt is added to the batter.
Can I use coconut oil instead of butter in the batter?
While butter is listed for the batter, coconut oil is mentioned as an alternative for greasing the pan.
What is the texture of the batter?
The batter is naturally thin, which is typical for crepe recipes.
Is this recipe suitable for breakfast?
Yes, it is tagged as a breakfast recipe and is perfect for a satisfying brunch.
How many ingredients are in this recipe?
There are 7 main ingredients: eggs, almond milk, butter, whole wheat flour, salt, vanilla, and unrefined sugar.
How should the batter be distributed in the pan?
After pouring the batter into the center, quickly swirl it around to cover the surface of the pan evenly.
What is Sucanat?
Sucanat is the specific type of unrefined sugar recommended for this recipe.
Can I serve these crepes for dinner?
Yes, by removing the sugar and vanilla, you can fill them with savory ingredients for a dinner or brunch meal.