whole wheat flour, skim milk, and egg whites are used to make crepes. From the taste, you wouldn’t realize they were healthier than a regular crepe.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 2 |
| Yield: | 4 crepes |
Ingredients
- ½ cup whole wheat flour
- 2 egg whites
- ½ cup skim milk
- 1 pinch salt
- 1 tablespoon vegetable oil
- ½ cup mixed frozen berries, thawed and drained
- 1 tablespoon confectioners’ sugar for dusting
Instructions
- Whisk together the wheat flour, egg whites, milk, salt, and oil in a large bowl until smooth.
- Lightly coat a skillet with cooking spray and place over medium heat. Pour 1/4 cup of the batter into the skillet. Tilt the pan in a circular motion to allow the batter to spread to the edges. Cook until the bottom is light brown, about 2 minutes. Flip the crepe and place 2 tablespoons of the mixed berries in the center of the crepe; cook another 2 minutes. Fold the crepe in half and remove with a spatula to a serving plate. Dust with confectioners’ sugar and serve.
Nutrition Facts
| Calories | 228 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 5 g |
| Protein | 10 g |
| Saturated Fat | 1 g |
| Sodium | 83 mg |
| Sugars | 10 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Tasted okay but thicker than traditional crepes and I couldn’t flip them without them breaking into a bunch of pieces
I really liked these. I agree with the person that says they are pretty different than crepes but I thought they were great – not too egg whitey for me. I subbed melted butter for the oil in recipe and pan. I am going to try them with vanilla as suggested by someone else, next time. Oh and I would definitely add a little more milk than recipe called for, to keep these on the thinner side…
I needed a gluten free version so I substituted a gluten free flour mix for the whole wheat flour. I used sugar free chocolate chips in the berries, vanilla and monkfruit sweetener in the sour cream. Cooked in butter. Husband loved these!
I used Almond milk added olive oil and stuffed them with ricotta and chicken then covered them in a baking dish with diced tomatoes, tomato sauce and seasoning, sharp, mancheco and Parmesan cheeses then baked them. Oh my yumminess! I’ve used this recipe before and and happy with it.
So simple…so delicious.
We used to make these all the time, so easy. We used almond milk and white instead of red whole wheat flour.
Delicious, made for Valentines Breakfast. I used all natural apple sauce instead of oil like another reviewer did and also used unsweetened almond milk instead of skim milk. It was very good and a pretty breakfast. Will definitely make again.
It was way too thick. I added a bit of water but not enough. Otherwise it was fine.
Nice healthy recipe that you can whip up quickly on a Sunday morning . I added the fruit after making the crepe as I do not like warm fruit. I added maple syrup.
Great recipe!! Although I didn’t have whole wheat flour, all purpose flour worked great. Also instead of vegetable oil, I used coconut oil and it turned out fine. Also, I substituted skim milk with almond milk. Yummy and healthy!
I didn’t see any difference between this and whole egg versions. I added a splash of vanilla extract to give it a bit more flavor.
I used Advocare shake in place of flour and applesauce in place of oil, because we are doing a cleanse….turned out great and taste was great!
Quick, easy and healthy. Everyone loved them.
Very good, hard to get the berries to stay in crepe tho, might try cooking them down first and the crepe is a tad thick. I just added more milk to thin it somewhat so it would spread better in the pan.
YUM! These are awesome! I make them on lazy weekend mornings and my boyfriend loves them. I usually am able to get 5 crepes out of this recipe. That’s only 80 calories each (not counting the filling). For the filling I add a little nonfat plain greek yogurt and fresh berries or sometimes I microwave apples and cinnamon for the filling. Thanks for the recipe!
Wasnt impressed. Thick, chewy and more like a pancake.
Great recipe!! Subbed whole wheat flour for all purpose because that’s all I had but they turned out fine. Also, I had to double it because the portions were too small for my needs. Other than that, perfection.
This was an easy recipe. The batter came out thicker than a normal crepe so added more milk. I also added some vanilla to sweet them up. Without it I thought they tasted kind of bland. Squeeze a lemon on top (or lemon juice).
Love these, now we make them once a week – so good, fast, easy and healthy. My four year old daughter loves to help with make them.
i used a whole egg and the applesauce. Worked great. FIlled with some ham and cheese some w nutella pb and bannana some w apples pb and honey. this seems like a good make the night b4 breakfast 4 school days nuke in morning.
C’est tres magnifique! Exceptional Crepes! Wow! I had saved this recipe to my recipe box a while back (I wanted a whole wheat recipe), but never got around to making them. But I made a Key lime pie the other day, and that recipe had called for 4 egg yolks, and I saved the whites aside with nothing in particular in mind for them. Then I remembered that I hadn’t had a crepe in at least two years, and harkened back to this recipe. Obviously because of the amount of whites I had, I doubled the whole recipe, but swapped the veggie oil for unsweetened applesauce to good effect! I actually tried something a wee bit different for the filling; sliced banana, a tsp chopped walnuts, and a small drizzle of maple. Then after I took it out of the pan I dolloped some fat free cool whip and cinnamon on top. Yum! I will try the berries sometime; I just didn’t have any on hand. I actually also got 10 crepes from the double recipe! I froze my leftovers in a large ziplock, layering saran wrap between each for easy removal. I popped one in the microwave for 30 seconds to defrost, then put it into a pan and put in the filling to heat up. Worked like a charm!