Not only are wholemeal crepes super delicious, they’re way healthier than the traditional ones. We eat them almost every week, be it with savory or sweet fillings. They’re easy and fun to make and can be refrigerated up to a week for a quick breakfast or snack.
Note: Even the best non-stick frying pans start sticking over time so it’s best to add a drop of oil after every (other) crepe.
Ingredients
- 5 eggs
- 400g all-purpose-flour
- 200g wholemeal/rye/oat flour
- 1 tablespoon flax meal
- 300ml milk
- 300ml water
- 3-4 tablespoons of oil for greasing the pan
- Bonus: pinch of lemon zest
- Bonus 2: couple crunched cardamom pods.
Method
- Stir in all the ingredients. If the mix is too thick, add a bit more water or milk. If it’s too thin, add a bit more all-purpose flour.
- Use a cooking brush to grease the non-stick frying pan before each crepe.
- On medium heat cook the first side of each crepe for about 2 minutes, flip and cook the other side for 30 about seconds to a minute.
- If the mix thickens while cooking, add a small amount of water and mix it.
Tip: Let the crepes rest in a wide covered dish to keep warm and prevent from drying.
Tip 2: You can replace sunflower oil for coconut oil as a healthier (and richer taste) option.
Share the inspiration:
