Wholegrain Crepes

 

Whole Grain and Coconut Flour Crepes

Video taken from the channel: EatNowCryLater


 

Stuffed Whole Wheat Crepes | Breakfast Xpress | Ranveer Brar | Breakfast Recipes

Video taken from the channel: Living Foodz


 

Vegan Crepes

Video taken from the channel: The Vegan Corner


 

Whole Wheat Crepes

Video taken from the channel: Dietitians HPPH


 

Dutch-Style Crepes, Made From Scratch Using Whole Wheat Berries

Video taken from the channel: The King’s Roost


 

Whole Wheat Crepes

Video taken from the channel: Easy Cooking with Sandy


 

How to make Crepes | French Crepe Recipe

Video taken from the channel: Recipes by Carina


Directions Step 1 Process whole-wheat flour, all-purpose flour, sugar (for sweet crepes), salt, eggs, milk and oil (or butter) in a Step 2 Slowly whisk seltzer into the batter. Coat a large nonstick skillet with cooking spray; heat over medium-high Step 3 Cook until the underside is lightly. Ingredients 1 cup spelt or whole wheat berries 1 cup whole milk (preferably raw) 3 eggs 2 tablespoons melted butter or coconut oil 1/4 teaspoon unrefined sea salt If you want sweet crepes, also add: 2 tablespoons honey 1 teaspoon.

1 cup whole grain pastry flour 1/4 teaspoon salt 1 large egg 1 cup unsweetened soy milk 3 tablespoons unsweetened soy milk 1 1/2 teaspoons vanilla. The key to whole wheat crepes is the consistency of the batter and the heat of the pan. The batter should be thin enough that it easily covers the pan.

The pan should be warm enough that as the batter hits the pan, it begins to cook. Get the master crepe recipe under your fingers and the possibilities are endless. Print.

To make crepes, blend milk, pastry flour eggs and salt together in a blender. Heat either a non-stick or cast iron pan. (Preferably use a crepe pan, but a flat skillet will work, too.) Coat the surface with non-stick spray. It’s made from white wheat (instead of the usual red) and is lighter in color and milder tasting than regular whole wheat. But like all whole grains, the wheat kernels haven’t been stripped of any of their parts.

So the flour is naturally rich in fiber, iron, protein, and B vitamins. Can I. Angle pan and pour enough batter on one side to thinly and evenly cover the pan. Very quickly swirl the batter around to cover the pan in one thin layer.

Once the crepe is golden brown on one side, carefully flip it over without tearing the crepe. Cook. Instructions Put all ingredients in blender and mix well.

Let stand about 15 minutes. Melt and swirl around a small pat of butter in an 8 or 10-inch frying pan over medium heat. Angle pan and pour enough batter on one side to thinly and evenly cover the pan. Very quickly swirl the batter around.

Combine whole-wheat flour, all-purpose flour, sugar (if using), salt, eggs, milk and butter (or oil) in a food processor or blender; process until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight. Step 2 Slowly whisk seltzer water (or club soda) into the crepe batter. DIRECTIONS.

Note: If you want to make regular crepes, not using whole wheat flour, use 3/4 cup milk, 2 tbs cold water, and substitute 3/4 cup white flour. In a small bowl, beat the eggs, milk, melted butter, and salt until well combined-about 20 seconds. Sift the flour.

List of related literature:

Place the crepes on a baking sheet, and brush them with a little milk or water so they will not dry out.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Repeat with remaining batter, brushing pan lightly with butter before cooking each crepe; stack cooked crepes.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Repeat with remaining batter, brushing pan lightly with butter before cooking each crepe and stacking crepes between layers of waxed paper.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Brush the crepes with the melted butter for crisping, then, using the sieve, dust them evenly with the confectioners’ sugar.

“Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories” by Joanne Chang, Michael Harlan Turkell
from Flour, Too: Indispensable Recipes for the Cafe’s Most Loved Sweets & Savories
by Joanne Chang, Michael Harlan Turkell
Chronicle Books LLC, 2013

In the form of whole grain, flour, toasted grain, popped grain, flakes or sprouted-grain flour—kiwicha can be used in many other foods, including soups; pancakes; breakfast cereals; porridges; breads, rolls, muffins, and similar baked foods; and salads.

“Lost Crops of the Incas: Little-Known Plants of the Andes with Promise for Worldwide Cultivation” by National Research Council, Policy and Global Affairs, Board on Science and Technology for International Development, Ad Hoc Panel of the Advisory Committee on Technology Innovation
from Lost Crops of the Incas: Little-Known Plants of the Andes with Promise for Worldwide Cultivation
by National Research Council, Policy and Global Affairs, et. al.
National Academies Press, 1989

Just make sure they are indeed whole grain and not refined and that you don’t exceed the serving sizes recommended in the next chapter.

“The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!” by Connie Guttersen
from The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!
by Connie Guttersen
Meredith Books, 2005

If processed minimally, as is the case for cracked grains, they will need more water (because they must absorb more to soften) and longer cooking times.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

If there are holes in the crepe, they can be filled in with a few drops of batter.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Those were reground into a rich flour which, because of its higher gluten content, produced more bread per unit than ordinary starch flour.

“Westward Expansion: A History of the American Frontier” by Ray Allen Billington, Martin Ridge
from Westward Expansion: A History of the American Frontier
by Ray Allen Billington, Martin Ridge
University of New Mexico Press, 2001

I will be the first to admit that making crepes, especially low-carb crepes, is a bit tricky.

“The Everyday Ketogenic Kitchen: With More than 150 Inspirational Low-Carb, High-Fat Recipes to Maximize Your Health” by Carolyn Ketchum
from The Everyday Ketogenic Kitchen: With More than 150 Inspirational Low-Carb, High-Fat Recipes to Maximize Your Health
by Carolyn Ketchum
Media Alternatives, Incorporated, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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19 comments

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  • You guys are a treasure! Congrats to the whole team behing these videos and everything else useful, witty, and brilliantly done! I love it:)

  • Yay for more recipes from you 2!!! I love your videos. Every time I’ve tried out a recipe of yours, it’s turned out great! Thank you, I’m so glad to see you’re back.

  • Make the same thing but with some buckwheat flour and roll ratatouille up in it and cover with cheese sauce, delicious.No buckwheat flour? no problem.

  • ok, i’m going to address “the elephant in the room.” when you said “crepes” it sounded, as if, you were saying “craps.” =) don’t despair. when i told my husband, he also wanted to watch the video, so you got two views, instead of one. heh i love your cooking and artistic skills!

  • This is the 1st time I try a recipe from you guys and I just could not get it to work… �� I guess I need a better non stick pan maybe��

  • This are first vegan crepes that turned out thin and are looking and tasting like actual crepes!
    I worked in crepes restaurant but unfortunately we didn’t have vegan version, but our main ingredient in them was butter. Was thinking what would happen if I add it in to it? I mean for that extra buttery taste. Kinda don’t wanna risk it anyone tried that?:DD

  • Thank you for the recipe.:) I tried them but it didn’t worked out at all…:( Do you guys tried it? Did I do something in the bad way? TXH Anna <3

  • My college years in Paris( France) I worked 2 full summers in a street creperie:) BTW the
    bubbles was the indication of flopping:)

  • Thank you for sharing this recipe. I made some crepes this morning and they were really good, no clumps at all and I just use a whisk.

  • Omg, I can’t believe how easy this recipe was, at first I have to admit that I thought they were going to be a big fail, but they turned out awesome, love this videos, they are pretty helpful

  • My dear mother used to make crapes for us from time to time one way we used to enjoy them for breakfast or as a dessert with high-quality strawberry preserves and sour cream do you licious but of Course crapes are good with anything

  • crepes are French, “pannenkoeken” zijn Nederlands.:-D
    Oh and we hardly ever eat them for breakfast, that’s a US thing. Pannenkoeken are for dinner, esp. for kids.

  • i also Love this recipe for vegan german pancakes, the german ones tend to be a lot thinner than american pancakes but not as thin as crêpes, so I use this batter but I only spread it by “moving” the pan around, works amazing, thank you!��

  • Hello from Australia. very nice and easy, that’s how you made it look like ����well it shouldn’t be to hard. love to try it out thanks for sharing new friend��please visit my channel and see if there is recipe you like. if translation needed please let me know. most of my recipes TURKISH.����������

  • This is the first time I followed a recipe following measurements and step by step. Also it’s at least my 50th time making crepes (always eyeballing it until now). And it went really bad. I’ll start by saying that yes, they are delicious, buuut… I only got 6 crepes out of this batter. And it was very thin. Can’t even make a proper 180 flip without using my hand afterwards. 5/7 would not recommend.

  • Awesome! I tried the gluten free version with 50/50 oat flour and your gluten free flour blend, it was delicious! Btw, I’m french and I used to work in a “Crêperie” 😉

  • I have had a lack of appetite for the past few months now which has actually caused me to lose weight too fast…. but THIS RIGHT HERE just made me hungry! Thank you so much ❤

  • PLEASE provide links to your non-stick pans and pots, I’ve spent so much money on failure nonstick stuff in the past and they don’t work:( I’m really trying to be oil-free but it’s difficult without proper nonstick equipment:( thanks, love you guys <333