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.

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Crepes are said to have originated in France in the 13th century and were originally made with buckwheat flour (which you can still do today if you wish.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

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

• Buckwheat Crepes
• Dutch Baby

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