Easy Healthy Crepes Recipe

These crepes are the perfect special occasion breakfast.

Have a special occasion breakfast for brunch coming up? These crepes are easy to make. They avoid using any kind of boxed mix and use healthy whole grains. But don’t worry—they taste amazing. In fact, these could put some white-flour crepes to shame.

Clean Eating Crepes Recipe | TheGraciousPantry.com

What Are Crepes?

Think of crepes as a very thin and delicate pancake. But instead of stacking them up on your plate and pouring syrup over the top, you’ll fold each crepe with delicious toppings, fold the crepe and serve.

Where Are Crepes From?

Crepes are said to have originated in France in the 13th century and were originally made with buckwheat flour (which you can still do today if you wish. They would definitely be tasty.)

What To Put In Crepes?

If the recipe below isn’t your speed, or if you want to give guests options when feeding a crowd, here are some additional ways to stuff crepes. The given measurements are for stuffing one large crepe. Multiply as needed.

Sweet Crepe Stuffings

  1. Nutella Banana
    • Nutella: 2 tbsp.
    • Sliced bananas: ½ a medium banana.
    • Chopped hazelnuts: 1 tbsp.
  2. Strawberries & Cream
    • Sliced strawberries: ¼ cup
    • Whipped cream: 2 tbsp.
    • Honey or maple syrup: drizzle
  3. Blueberry Lemon
    • Fresh blueberries: ¼ cup
    • Lemon zest: 1 tsp.
    • Greek yogurt: 2 tbsp.
  4. Cinnamon Apple
    • Sliced apples: ½ a small apple
    • Ground cinnamon: ½ tsp.
    • Brown sugar: 1 tbsp.
  5. Peanut Butter & Jelly
    • Peanut butter: 1 tbsp.
    • Fruit jam: 1 tbsp.

Savory Crepe Stuffings:

  1. Spinach & Feta
    • Cooked spinach: ¼ cup
    • Crumbled feta cheese: 2 tbsp.
    • Diced tomatoes: 2 tbsp.
  2. Bacon & Cheese
    • Bacon: 2 slices
    • Shredded cheese: ¼ cup
    • Dijon mustard: 1 tsp.
  3. Mushroom & Spinach
    • Sautéed mushrooms: ¼ cup
    • Cooked spinach: 2 tbsp.
    • Grated Parmesan cheese: 1 tbsp.
  4. Caprese
    • Sliced tomatoes: 2 slices
    • Fresh cheddar or mozzarella cheese: 2 slices
    • Fresh basil leaves: 2-4 leaves
    • Balsamic glaze: drizzle
  5. Chicken & Pesto
    • Cooked shredded chicken: ¼ cup
    • Pesto sauce: 1 tbsp.
    • Sun-dried tomatoes: 1 tbsp., chopped
Clean Eating Crepes Recipe

What Are Crepes Made Of?

Eggs – I used large eggs for this.

Milk – Any type you want. I used unsweetened almond milk. The only milk I would avoid is full-fat coconut milk. It would be too thick for this batter.

Water – Use filtered water that doesn’t taste like chlorine.

Pure vanilla extract – The real stuff. Not vanilla flavoring.

Honey – Or maple syrup. But using maple syrup will make this a tiny bit less sweet.

Whole wheat pastry flour – If you can’t find it, look for “white whole wheat flour,” which is a whole grain that is as close to the pastry variety as you can get and is far more easily found in many areas.

Oil – Any light-flavored oil you prefer.

Sucanat – Or other granular sweeteners, blended in a blender to make powdered sweetener.

How To Make Crepes

In a large mixing bowl, whisk together everything except the Sucanat (that’s just for topping).

The trick with crepes is to keep them thin. These are not pancakes. They should be about the thickness of a thin tortilla.

Ladle some batter slowly into an oiled, non-stick pan. Rotate the pan so that the batter spreads thinly and evenly over the entire base of the skillet.

Cook on low to medium heat, flipping as needed until cooked.

Place the cooked crepe on a plate, add your favorite fillings, and either roll them up like a burrito or fold them into quarters.

Sprinkle with a little powdered Sucanat, and enjoy!

Storage

Leftover crepes without toppings should be stored flat in a zipper-top bag in the fridge. If they have filling, leave them folded and store them in an airtight container. Either way, they will keep for up to three days in the fridge.

Freezing

Freezing is not recommended for this recipe.

Reheating

If your cold crepes were stored flat without toppings, you can return them to a warm skillet, slipping occasionally until they are warmed through. Keep the heat on the lower side so they don’t burn.

If your crepes have toppings inside, depending on the toppings you add, the best way to reheat them is in the microwave. In some cases, it’s best to just eat them cold and enjoy them with a warm drink.

More Healthy Breakfast Ideas

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Clean Eating Crepes Recipe

Crepes

A delicious breakfast for any special occasion!
5 from 2 votes
Print Pin Rate Add to Collection
Course: Breakfast
Cuisine: French
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 crepes
Calories: 84kcal

Ingredients

  • 2 large eggs
  • ½ cup milk (I used unsweetened almond milk)
  • ¼ cup water
  • 1 tsp. vanilla extract
  • 1 tbsp. honey (or maple syrup)
  • ¼ cup whole wheat pastry flour (affiliate link)
  • 1 tbsp. oil
  • Sucanat blended into powdered sugar and used as needed for topping

Instructions

  • In a large mixing bowl, whisk together everything except the Sucanat (that's just for topping).
    2 large eggs, ½ cup milk, ¼ cup water, 1 tsp. vanilla extract, 1 tbsp. honey, ¼ cup whole wheat pastry flour (affiliate link), 1 tbsp. oil
  • The trick with crepes is to keep them thin. These are not pancakes. They should be about the thickness of a thin tortilla.
  • Ladle some batter slowly into an oiled, non-stick pan. Rotate the pan so that the batter spreads thinly and evenly over the entire base of the skillet.
  • Cook on low to medium heat, flipping as needed until cooked.
  • Place the cooked crepe on a plate, add your favorite fillings, and either roll them up like a burrito or fold them into quarters.
  • Sprinkle with a little powdered Sucanat, and enjoy!

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1crepe | Calories: 84kcal | Carbohydrates: 6g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 33mg | Potassium: 67mg | Sugar: 3g | Vitamin A: 125IU | Calcium: 34mg | Iron: 0.5mg

Author: Tiffany McCauley

Title: Food and Travel Journalist

Expertise: Food, cooking, travel

Bio:

Tiffany McCauley is a nationally syndicated journalist and an award-winning cookbook author and food blogger. She has been featured on MSN, Huffington Post, Country Living Magazine, HealthLine, Redbook, and many more. Her food specialty is healthy comfort food recipes.

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12 Comments

  1. i guess i am having a 50’s moment, but this recipe sounds great – however my mind is drawing a blank on fillings. could you please recommend some fillings you have used? thanks! ๐Ÿ™‚

    1. The Gracious Pantry says:

      Lorrie – Fresh fruit is always a winner. 100% fruit spread, or even something savory like sautรฉed mushrooms and cheese.

  2. ooooooo – those DO sound like yummy options! thanks! ๐Ÿ™‚

    1. The Gracious Pantry says:

      Lorrie – My pleasure!

  3. Elizabeth says:

    Thank you, Tiffany, for sharing this fantastic recipe. My boyfriend and I just purchased a home and there has been quite a lot of fixing up to do. Long story short, since I am not that handy with house repairs, I like to surprise him with home made meals, especially breakfast, and I like to use clean eating recipes to make sure only the best ingredients are fueling him through the day. One day, I decided to surprise him with this crepe recipes. I had honey and fruit ready for him to top them off with, but he refused to add anything and simply enjoyed them completely plain. Thank you again, you’re crepes were quite a hit.

    1. The Gracious Pantry says:

      Elizabeth – Wow! Consider me flattered! ๐Ÿ˜€ So happy you both enjoyed them!

  4. Hi,

    thank you for posting! I’m a huge fan of your page. I’m wondering if you have the nutritional information for this recipe?

    Thank you ๐Ÿ™‚

    1. The Gracious Pantry says:

      Jenn – Sorry, I’m having to go through all my recipes and remove the nutrition data due to liability. But MyFitnessPal has a great calculator. All you have to do is enter the url of the recipe and it imports the entire ingredient list for you. Hope that helps!

  5. Hi ๐Ÿ™‚
    First of all; LOVE your website and your recipes! Really helped me stick to cleam eating, which is very important since I compete in taekwondo and need to be in top shape! So thank you! ๐Ÿ˜€

    second lf all; these look and sound amazing! Though when you said; “these aren’t pancakes”, I knew I had to say something! You see, I live in Norway,, and here, crepes, are just that! We don’t call them that, only pancakes ( or “pannekaker” in norwegian ๐Ÿ™‚ ) and what you call pancakes, we call “amercian pancakes”! (“Amerikanske pannekaker” in norwegian) just like we say football (soccer) and american football ๐Ÿ˜€

    so when I read that these aren’t pancakes, I just had to tell you^^ as a simple fun fact really ๐Ÿ™‚

    Thanks for all the amazing recipes! Please keep ’em coming! ๐Ÿ˜€

    -Bibi

    1. The Gracious Pantry says:

      Bibi – Thanks for that! I love little nuggets of information like that! I lived in Germany for a while, so I totally get it. Although their pancakes are a bit thicker too. Closer to the American version. ๐Ÿ™‚

  6. Hi! This recipe sounds amazing! Just wondering if its possible to make the batter (or the fully cooked crepe) and either freeze or store it (recommended length?). Love your website and your meal planner! Thanks for doing what you do so well!!

    1. The Gracious Pantry says:

      Kate – Thanks! Happy I can be helpful! You could store the batter in the fridge for up to 3 days. I don’t recommend freezing it. The cooked crepes can be frozen, although I highly recommend putting parchment in between them so you don’t end up with a solid, frozen brick. Just be sure you wrap them well.