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Whole Wheat Crepes

Yields2 Servings

crepes with raspberries and mint on a dark background

 3 eggs
 1¾ cups reduced fat milk
 ¼ teaspoon salt
 2 teaspoons vegetable oil
 ¾ cup whole wheat flour
 ¾ cup all purpose flour
 1 teaspoon sugar (optional)
1

Wash hands with soap and warm water.

2

In a large bowl, whisk together eggs, milk, salt, oil and sugar (if using).

3

Sift flour into bowl a little at a time and whisk until well blended. Set aside for 15 minutes for best texture.

4

Preheat a medium crepe pan or cast iron pan. When hot, lightly grease pan for the first crepe only. Ladle 2 tablespoons of batter into pan. Quickly lift pan and rotate in a circle to spread batter very thinly across pan. Cook for 45-60 seconds on each side until lightly golden and cooked through. Remove from pan and repeat.

5

Serve hot or at room temp with your favorite sweet or savory fillings. Enjoy!

Nutrition Facts

2 servings

Serving size

12 servings

Amount per serving
Calories98
% Daily Value *
Total Fat 3g4%

Saturated Fat 1g5%
Cholesterol 49mg17%
Sodium 81mg4%
Total Carbohydrate 13g5%

Total Sugars 2g
Protein 5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.