Breakfast/ Clean Snacks/ Dessert

Whole Wheat Crepes with Strawberry Filling

Ready to eat whole wheat crepes with strawberry filling and strawberries on top

There are so many reasons to love crepes. They are easy to make, they are delicious, and they are oh so versatile. These crepes are made with whole wheat flour and have no added sugar. All ingredients are mixed right in a blender, so making the batter and cleaning up is a breeze!

There are many things you can do with crepes, but with these I am keeping them simple with a strawberry filling. I like to spread the filling inside the crepe so that I can roll or fold them and freeze them with the “toppings” already inside. Homemade freezer food is a staple in our house, so I do whatever I can to make food more freezer friendly. If you don’t want the filling, you can skip that part all together and just make the crepes. And I’m going to be honest here… my older daughter does not like them with the filling, so half the time we just make straight up crepes with just fresh fruit on the side or if I’m feeling extra generous we’ll add pure maple syrup for dipping. We’ve also rolled them up with peanut butter and they are just as delicious.

Whole Wheat Crepes

Let’s talk cooking the actual crepes. It may take a few times to get them just right, but I promise you’ll get the hang of it and will have perfect crepes in no time! When making crepes, I allow the batter to sit for about 10 minutes before cooking them. This let’s the ingredients soak together and produces better results. When cooking the crepes I recommend removing the pan from the heat and then pouring the batter on the pan and swirling around. This keeps the heat from cooking the crepes too fast and allows you to get the batter in a perfectly round crepe shape before they begin cooking too much.

Another reason I love these crepes is the low sugar content! I do not add any sweetener to the actual crepe. I actually think the natural sweetness from the milk is enough. But even with the filling, you are only getting 3 grams of added sugar per crepe. There is obviously more sugar in the recipe due to the strawberries and milk, but only 3 grams of added sugar, and that’s natural sugar (of course) from the honey. I love limiting sugar wherever I can and I don’t think you are sacrificing any flavor in this recipe by limiting the sugar. Next up though, I’m going to try a savory crepe… stay tuned!

Print Recipe
Serves: 8 Cooking Time: 30 minutes

Ingredients

  • For the crepes:
  • 2 eggs
  • 1 cup whole wheat flour (we use white whole wheat flour)
  • 1 cup whole milk
  • 1/2 cup water
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 2 tbsp. butter, melted. Plus additional butter for cooking.
  • For the filling:
  • 1.5 cups sliced frozen strawberries
  • 1/2 tbsp. fresh lemon juice
  • 2 tsp. corn starch
  • 2 tsp. water
  • 1.5 tablespoons honey

Instructions

1

Combine all of the crepe ingredients in a blender and blend until mixed well. Let sit for 10 minutes.

2

Heat an 8-10" frying pan over medium heat.

3

Add enough butter to lightly grease the pan. Once the butter has melted and the pan is hot, remove pan momentarily from the heat so you can add the batter.

4

Pour 1/4 cup batter into middle of pan. Tilt pan to evenly spread batter across the surface. Place pan back over heat (I find that by removing from the heat while adding the batter helps the batter to spread over the pan better). Cook for about 1 minute, or until batter is set. Using a spatula, flip crepe and cook for an additional minute on the other side, or until lightly brown and cooked through.

5

Repeat above step until all crepes have been made.

6

Next make the filling.

7

Add the strawberries to a small sauce pan over med-low heat. Cook until soft and mash down until most of the large pieces have been mashed. Add the lemon juice and honey.

8

In a small bowl, combine the corn starch and water. Add to strawberries.

9

Continue to cook for 5-10 minutes, or until sauce begins to thicken.

10

Remove from heat and let cool.

11

Spread strawberry sauce onto crepes and roll or fold crepe. Serve with additional strawberries and/or maple syrup.

Notes

I recommend using organic ingredients when possible. Especially dairy ingredients and the strawberries.

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