Easy Whole Wheat Crepes

It’s not a special occasion at this house unless it starts off with these basic crepes stuffed to the brim with strawberries and bananas. Is there a more heavenly breakfast than crepes? No. The answer is no.

These whole wheat crepes are made in the blender with eggs, vanilla almond milk, a little honey, whole wheat flour and salt. Spread on coconut oil, fill with fresh fruit, roll and eat.

The Best Basic Crepes (Whole Wheat and Blender Easy)

I planted four strawberry plants over a year ago. When I bought them, the helpful plant man (I’m sure there’s a much more mature name for him) told me to focus on establishing the roots really well and to not expect any strawberries during the first season. I only listened to half of his instructions. I established the roots really well and then anxiously watched and waited… and never got a single strawberry. Ugh.

Well, it’s strawberry season and my plants are blossoming! I’ve already picked like 5 strawberries. Yeah, I’m rockin’ this strawberry garden thing, and just in time to stuff them into my crepes. Who wouldn’t love the convenience of walking into your backyard and picking fresh strawberries?

I dream of a day when I do the same thing for fresh eggs. Just fresh eggs… without the chickens. If you don’t have access to fresh, locally produced eggs, go certified organic, cage free or free range. Once you crack a quality egg, you’ll notice the yolk is a bright, vibrant yellow.

I add a little honey to my crepe recipe, so there’s no need to pour on syrup. Once the crepe is freshly cooked, I generously spread on coconut oil and top with fresh berries and banana slices. Roll that baby up and eat away! One last tip… they always taste better when served in bed.

Why You’ll Love These Crepes

• Made in the blender. Everything blends together in under a minute.
• Whole wheat and lightly sweet. Whole wheat flour and a little honey, so you don’t need syrup.
• Dairy free. Vanilla almond milk in the batter and coconut oil in place of butter.
• Special occasion worthy. Stuffed with strawberries and bananas, they make any morning feel like a celebration.

Ingredients You’ll Need

Here is what goes into these whole wheat crepes and why each one is there. Exact amounts are in the recipe card below.

• Eggs: The backbone of a crepe. Eggs give the batter structure and make the crepes thin, tender and flexible enough to roll without tearing. Fresh eggs taste so much better. If you don’t have access to fresh, locally produced eggs, go certified organic, cage free or free range.
• Vanilla almond milk: Thins the batter so it spreads into a delicate layer and adds a hint of vanilla. Unsweetened almond milk or any milk you like will work, but vanilla almond milk adds a little extra flavor.
• Pure honey: Just a tablespoon makes the crepes lightly sweet, so there’s no need for syrup. It also helps them turn golden in the pan.
• Whole wheat flour: Gives the crepes a nutty flavor and a little more substance than white flour. The blender breaks up any lumps, so there is no need to sift. If the batter looks a little thick after blending, let it rest for a few minutes; the flour will absorb the liquid and the batter will pour more smoothly. Whole wheat pastry flour makes them a bit more delicate if you have it.
• Salt: A pinch balances the honey and brings out the flavor of the eggs. Don’t skip it, or the crepes can taste flat.
• Coconut oil: Spread generously over each warm crepe in place of butter. It melts right in and adds a light, sweet coconut flavor that pairs perfectly with fruit.
• Fresh strawberries and bananas: The classic filling here. Slice the strawberries and bananas thin so the crepes roll up easily. Any fresh berries work, and ripe bananas add natural sweetness.
• Cooking spray: A light coat in the pan before each crepe keeps them from sticking and helps them release cleanly when you flip.

How to Make Basic Crepes

1. Blend the batter. Add the eggs, almond milk, honey, flour and salt to a blender and blend for 30 to 45 seconds until well combined. The batter will be light and fluffy.
2. Heat the pan. Heat a medium frying pan over medium heat for 2 to 3 minutes. A properly heated pan cooks the crepe evenly and helps it release. If the first crepe sticks or browns too fast, adjust the heat a little; the first one is often the test crepe.
3. Pour and swirl. Spray the pan with cooking spray and pour about 1/4 cup of batter into the center. Holding the pan, tilt it in a circular motion until the bottom is completely coated in a thin layer.
4. Cook and flip. Cook for about 1 to 2 minutes, until the top starts to bubble and the edges look set. Flip with a spatula and cook for about 1 more minute, until lightly golden.
5. Repeat. Remove the crepe to a plate and continue with the remaining batter, spraying the pan each time.
6. Fill and roll. Spread coconut oil generously over each warm crepe, fill with fresh berries and banana slices and roll it up.

Ways to Customize Your Crepes

• Change the fruit. Try blueberries, raspberries or sliced peaches with the bananas.
• Add a nut butter. Spread on almond or peanut butter along with the coconut oil.
• Make it a dessert. Add a drizzle of honey and a sprinkle of cinnamon over the fruit before rolling.
• Go savory. Leave out the fruit and fill them with scrambled eggs and spinach.

Basic Crepes FAQs

• Why is my crepe tearing when I flip it? It probably needs a little more time. Wait until the top bubbles and the edges look set, about 1 to 2 minutes, before flipping.
• How much batter should I use for each crepe? About 1/4 cup in a medium frying pan.
• Can I use a different milk? Yes. Vanilla almond milk adds a little flavor, but any milk will work.
• Do I need a blender? It makes the batter quick and smooth. You can whisk it by hand, but whisk well to get rid of lumps.
• Can I use butter instead of coconut oil? You can. Coconut oil is the favorite here and pairs well with the fruit.
• What kind of pan works best? A medium nonstick frying pan is the easiest, since the crepes slide right out and you only need a light spray of oil.
• Why are my crepes thick? Too much batter or not enough tilting. Use about 1/4 cup and swirl the pan right away so the batter spreads thin before it sets.
• Can I make crepes ahead? Yes. Stack cooked crepes with parchment between them, cool and refrigerate in an airtight container. Use within 3 to 4 days and warm them in a skillet before filling.
• Are these gluten free? No, they use whole wheat flour. Try the gluten free crepes linked below instead.

Healthy Blender Crepes

Healthy blender crepes made with eggs, vanilla almond milk, a little honey and whole wheat flour. Spread with coconut oil and fill with fresh berries and banana slices.

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Ingredients

  

• 6 eggs
• 1 and 1/2 cups vanilla almond milk
• 1 Tbs pure honey
• 1 cup whole wheat flour
• 1/4 tsp salt

Instructions

 

• In a blender, combine all ingredients and blend for 30 to 45 seconds until blended well. Batter will be light and fluffy.
• Heat a medium-size frying pan over medium heat for 2 to 3 minutes.
• Spray with cooking spray and pour about 1/4 cup batter in the center. While holding the pan, tilt pan in a circular motion until bottom is completely coated. Cook for about 1 to 2 minutes until top starts to bubble and flip using spatula. Cook for an additional minute and then remove crepe and continue the process until batter is gone.
• Spread coconut oil generously over crepe and fill with fresh berries and banana slices.

Made these crepes? Leave a star rating in the recipe card and tell me what you filled them with in the comments below. I love hearing about your favorite fillings.

More Recipes You’ll Love

• Gluten Free Crepes
• Vegan Crepes
• Fluffy Whole Wheat Pancakes
• Multigrain Waffles
• Easy Cinnamon French Toast