Whole Wheat Crepes

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Easy to make and infinitely customizable! Try serving with fresh fruit and whipped cream or leave the sugar out and fill the crepes with chicken salad for a light lunch. The crepes can also be made ahead of time and stored in the refrigerator in a resealable bag for up to 3 days. To serve simply heat them in the microwave for about 15 seconds.


  • ¾ cup whole-wheat flour
  • ½ cup milk
  • ½ cup water
  • 2 eggs
  • 1 tsp sugar
  • 2 Tbsp butter, melted; plus additional for buttering the pan
  • Pinch of salt

For the crepe batter, combine the whole-wheat flour, milk, water, eggs, sugar, 2 Tbsp of melted butter and salt in a blender. Blend until combined and no lumps remain. Place in a covered container in the refrigerator overnight.

To cook the crepes, heat an 8 or 10-inch skillet over medium heat and brush the bottom with butter. Pour ¼ cup of crepe batter into the skillet, lifting and tilting the pan as you pour so it coats the bottom in a thin layer. Cook for about 30 seconds or until the edges are slightly brown. Flip the crepe with a spatula and cook the other side for 30 seconds. Remove to a plate and repeat with the remainder of the crepe batter. Serve and enjoy!

Click here for a printable recipe.

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