Whole Wheat Crepes with All-Purpose Flour Blend
These tender whole wheat crepes combine white whole-wheat flour with all-purpose flour for a healthier twist on the classic French pancake without sacrificing texture. The batter, enriched with eggs and butter, creates delicate, golden crepes perfect for sweet or savory fillings. Ideal for weekend brunches, elegant breakfast presentations, or light dinners. The overnight resting develops flavor and ensures silky smooth crepes that cook evenly.
Ingredients
- 1 ½ cup white whole-wheat flour or whole-wheat flour
- ½ cup all-purpose flourmore whole wheat flour1:1whole-grain
Makes crepes slightly denser but more nutritious
- ¾ teaspoon salt
- 1 ⅝ cups milk or nut milk
- 4 large eggsflax eggs3 tbsp ground flax + 9 tbsp water per 4 eggsveganeggs-free
Mix and let sit 5 minutes before using
Full guide → - 4 tablespoons unsalted butter, divided, meltedcoconut oil1:1dairy-freevegandairy-free
Use melted coconut oil, may add slight coconut flavor
Full guide →
Instructions
- 1
Combine whole-wheat flour, all-purpose flour, salt, milk and eggs in a blender
- 2
Puree for 15 seconds or until the mixture is completely smooth
- 3
With the motor running, drizzle in melted butter and process until combined
- 4
Refrigerate batter 1 hour or overnight
- 5
Heat a medium crepe pan or small non-stick skillet over medium heat
- 6
Brush some of the remaining melted butter over the hot skillet
- 7
Pour batter into the center of the skillet using a scant 1/4 cup
- 8
Working quickly, tilt the skillet to allow the batter to run over the cooking surface to cover the bottom completely
- 9
Cook the crepe on the first side until it is golden and lifts from the pan easily
- 10
Flip it over with a spatula and cook on the second side until just until set and lightly crisp along the edges
- 11
Slide crepe onto a plate
- 12
Continue cooking the remaining crepes and layer parchment between each crepe as you stack them
Tips
Let the batter rest overnight for the most tender crepes as the flour fully hydrates and develops better texture.
Use a scant 1/4 cup of batter per crepe and work quickly when tilting the pan to ensure even, thin coverage.
Stack finished crepes with parchment paper between each one to prevent sticking and keep them warm.
Good to Know
Refrigerate stacked crepes covered for up to 3 days
Make batter up to 2 days ahead and store covered in refrigerator
Serve warm filled with sweet or savory ingredients, or at room temperature
Common Mistakes
Don't skip the resting time to avoid tough, chewy crepes
Keep heat at medium to avoid burning before crepe sets
Pour batter into center of pan to avoid uneven thickness
Substitutions
Dairy-Free Swaps
Use melted coconut oil, may add slight coconut flavor
Full guide →Vegan Options
Mix and let sit 5 minutes before using
Full guide →General Alternatives
Makes crepes slightly denser but more nutritious
FAQ
Can I make these crepes without a blender?
Yes, whisk ingredients in a bowl until completely smooth, then strain the batter through a fine mesh sieve to remove any lumps before resting.
What if my first crepe doesn't turn out well?
The first crepe is often a test - adjust heat if too brown or pale, and add a bit more batter if too thin.
How long do these crepes keep in the refrigerator?
Properly stored with parchment between layers and covered, these crepes will keep for up to 3 days in the refrigerator.