Whole Wheat Flax Crepes! Just in time for Easter Brunch! I know it sounds like something that your kids would hate, but I promise that mine can’t really taste a difference between regular crepes and these ones. They eat these Whole Wheat crepes just fine! Of course, it might be that they just add tons of Nutella and whipped cream, but I like to think that they just really enjoy food that is actually good for them. 😉 Ha!
These are super simple to whip up, but like all crepes, take a bit of time to cook each one. The trick is get them nice and thin and then they cook less than one minute on either side. You could easily make a bunch ahead of time and keep them in the fridge until you are ready to eat them! They are wonderful filled with fruit, cream, nutella, or peanut butter, but I actually prefer them to be filled with savory things like sausage, sauteed spinach, mushrooms, and feta cheese. Yum! With those fillings, I like to make my Skinny White Gravy to go on top. Seriously delicious.
My cooking tool of choice with these is a small nonstick frying pan. I use either my 8 inch one, or my 10 inch one. If you have a good quality one, you shouldn’t have to spray it with non-stick spray between each crepe, but if your pan likes to stick a lot, you may need to keep the spray close by. I would not recommend trying these with a stainless steel frying pan, but if you think yours would work or you know some special tricks, I say go for it…. I don’t own a crepe maker, so I haven’t tried this recipe with one of those, but I’m sure that it would work fine.
Start by mixing all of the ingredients in a medium mixing bowl until everything is a smooth as possible. You may see some small chunks of wheat grains or flax seed, but it’s all good. You don’t notice them when they are cooked. I just keep mixing it every few crepes just so anything like that doesn’t all settle at the bottom and then you are left with the last few crepes all full of just flax meal. 🙂
Heat your non-stick skillet on the stove until its good and warm on medium heat. You don’t want it to be smoking hot, because it will just burn the second that the batter hits the pan. Use a 1/4 cup measuring cup to scoop out the batter and dump it into the pan. Immediately pick the pan up and tilt it gently in a big circular motion until the batter is spread around the entire bottom of the pan. It will be very thin and that’s ok. Set it back down and let it cook on that side until the edges release and you see them start to curl up just a little all around the outside. It should take about 1-2 minutes.
Use a big flat spatula to gently flip the whole thing over and cook for about 1 more minute on the other side. I pick the pan up and use the flipping motion to help it flip over a little easier if that makes sense.
Take it out of the pan and start stacking them on a plate and go ahead and spoon the next 1/4 cup in. Repeat this until all the batter is gone. You may get a few more or less than 12.
- 1 C whole wheat flour
- 4 eggs
- 1 C unsweetened almond milk
- 1/4 C water
- 1 tbs ground flax seed
- 2 tbs melted butter (or coconut oil)
- 1/4 tsp salt
- Start by mixing all of the ingredients in a medium mixing bowl until everything is as smooth as possible. You may see some small chunks of wheat grains or flax seed, but it's all good. You don't notice them when they are cooked. I just keep mixing it every few crepes just so anything like that doesn't all settle at the bottom and then you are left with the last few crepes all full of just flax meal.
- Heat your non-stick skillet on the stove until its good and warm on medium heat. You don't want it to be smoking hot, because it will just burn the second that the batter hits the pan.
- Use a 1/4 cup measuring cup to scoop out the batter and dump it into the pan.
- Immediately pick the pan up and tilt it gently in a big circular motion until the batter is spread around the entire bottom of the pan. It will be very thin and that's ok.
- Set it back down and let it cook on that side until the edges release and you see them start to curl up just a little all around the outside. It should take about 1-2 minutes.
- Use a big flat spatula to gently flip the whole thing over and cook for about 1 more minute on the other side. I pick the pan up and use the flipping motion to help it flip over a little easier if that makes sense.
- Take it out of the pan and start stacking them on a plate and go ahead and spoon the next 1/4 cup in.
- Repeat this until all the batter is gone. You may get a few more or less than 12.
- Calories 80; Carbs 7.4; Fat 4; Protein 3.5
- sliced fruit and cream
- nutella or peanut butter
- sausage, mushrooms, spinach, and feta
- etc...
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