“The fruit in this fridge is on it’s way out, do you want crepes?” – Mom. Anyone else’s mother say this growing up or was it just me? I can just remember whipping up crepes and taking turns flipping them in the air. Some fell perfectly back onto the pan and others splattered onto the floor. Oops!
Once we made the perfect stack, we filled them with all sorts of fun stuff. It was always so much fun to make a crepe bar with ingredients strewed on the counter just waiting to fill these thin little pancakes.
Well clearly the apple doesn’t fall far from the tree when it comes to my mom and I. I a currently finding myself staring at the “on it’s way out fruit” in the fridge as we speak and thinking, we should make crepes!
The Recipe:
Tips for making the perfect crepe:
- Stir in melted butter last to avoid scrambled eggs.
- It only takes about 1/4 cup batter per pancake.
- Once in the pan, swirl and rotate the pan to get the thinnest layer.
- When the edges start to curl, use a rubber spatula to lift from the pan and flip. Or if you are feeling adventurous, flip in the air!
Crepes are just so versatile! Some people eat them for breakfast and others snack them up with buttercream frosting in between each layer to make a cake. The opportunities are ENDLESS!
Dressing them up:
- Savory – add eggs, cheese, ham, sausage, bacon, or even veggies and roll them up!
- Sweet – some toppings I love are fruit, nutella, maple syrup, powdered sugar, peanut butter, and whipped cream. Not all at once, but sometimes all at once, haha.
- As-is – fold em up and add some maple syrup. Yum.
- Make a cake – stack with your favorite frosting in between each crepe. This takes a lot of crepes though so be prepared to triple the recipe!
What you May Need:
The Nutrition Scoop:
Crepes are pretty basic as is so there is not much that I changed except for the flour. I decided to use whole wheat flour instead of all purpose to bump up that fiber and protein intakes. Dietary fiber is crucial for GI health and also helps with inflammation and lowering cholesterol! If you can restrain yourself from loading the crepes with 1000 calories worth of toppings, these babies can be a delicious and healthy breakfast!
Enjoy!
-Hungry Momma
Hungry Momma Nutrition
Yields 8 Crepes
Serves 4
These basic whole wheat crepes are an easy and versatile meal to make for any meal!
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients
- 1 cup whole wheat flour
- 2 eggs
- 1 cup milk (I used skim)
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
Instructions
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe.
- Swirl and rotate the pan in a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown and the edges begin to curl.
- Loosen with a rubber spatula, turn and cook the other side.
- Serve with sweet ingredients such as fruit, nutella, pure maple syrup, or whipped cream. Or if you prefer savory, add some scrambled eggs, meat, and/or cheese.
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