Healthy Crepe Recipe:
This recipe is my favorite alternative to traditional crepe recipes that use all-purpose white flour. It’s made with whole grain flour, which unlike white flour, is made from grains that have not undergone heavy processing.
Here’s some information on whole-grain versus all purpose white flour… incase you are interested 🙂
Substituting whole-grain flour for all purpose white flour is better for you for a variety of reasons:
- Whole grain flour maintains higher nutritional properties: it’s more fiber rich and it has a lower glycemic index
- The body breaks down carbohydrates (such as flour) into sugars to feed your body’s cells. Foods with a higher glycemic index (GI) are broken down faster – leading to sugar spikes… and in turn cause you to be more hungry and irrtible (sooner) after eating. Lower GI – BETTER! & Keeps you full/ satisfied LONGER
- The vitamin content in whole grain flour occurs naturally – while highly processed white flours are often fortified with vitamins (natural occurring vitamins are destroyed in the process of making all-purpose white flour) – and not all white flours are vitamin enriched – so you will have to check the label.
Note: When selecting healthier flour alternatives check the label… often times a label reading “whole-wheat” contains only PARTIAL whole-wheat ingredients (it may be a combination of whole wheat and processed white flour); Instead… select “100% whole-wheat” or “100% whole grain” – Check for the word “whole” and check for the percentage.
Note 2: The terms “multi-grain” OR “wheat” may mislead you in the grocery store – in this circumstance the product may not have been made using the entire (WHOLE) wheat or grain kernel (foods made using the entire kernel have higher a nutritional value);
Note 3: Whole-Grains are made with grains other than wheat (such as oats or barley); whole-wheat flour is technically a “whole-grain” flour… it’s made with only one grain (wheat). Whole-grain foods are made with multiple whole-grain kernels.
That’s the end of my nutritional rant… if that all sounds boring to you … just know that eating whole grains is better for you than eating processed grains.
AND… this recipe is still very very good… even the kids will LOVE IT!
I also LOVE this recipe because it’s made using my vitamix – making my life easy. Any blender will do though! And while the instructions below tell you to use 1/3 cup of batter for a 12-inch skillet – you can use any skillet… and with enough practice you will learn how much batter to pour straight from the blender into your pan to create the perfect crepe. This way… you will have one less dish to clean up (the 1/3 measuring cup).
I hope you enjoy! Eat with some healthy fruit toppings for a healthy breakfast 🙂
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- In a blender or vitamix combine all ingredients and puree mixture until bubbles form on top; allow batter to settle for 10-15 minutes before using.
- Heat a 12 inch skillet over medium heat, and lightly it grease with coconut oil
- Add ⅓ cup of crepe batter, and swirl the skillet to ensure that the batter is evenly spread over the bottom.
- Cook about 2-3 minutes (until bottom of the crepe is golden brown), and then use a rubber spatula to loosen the edges of the crepe. Use your fingers and the spatula to gently flip the crepe. Cook the other side for about 1 minute.
- Use the rubber spatula and tip the skillet to gently slide the crepe out of the skillet and onto a plate.
- Repeat with remaining batter - and enjoy with your favorite crepe toppings, yum!