clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Whole Wheat Crepes

  • Author: Rosalynn Daniels



1c Bob Red Mill Whole Wheat

3 Eggs, room temperature

4tbs Unsalted Butter

1c Milk

1/4c Water

2tsp Vanilla Extract

1/4tsp Salt

1/4c Sugar


Add all ingredients to a blender and blend for 30 to 60 seconds.

Place in the fridge for 4 hours, up to 24 hours

Heat a non-stick skillet or crepe pan to medium high heat.

Spray non-stick oil on the pan.

Pour 1/3c of batter into the center of your pan.

Carefully spread the crepe batter so your crepe is about 6 inches in diameter.

Once your crepe starts to slightly bubble, flip to the other side.

Let cook for about 15 seconds, and then sit each crepe to the side to cool.

Top your crepes with whatever your heart desires.