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Whole Wheat Crepes

Updated August 7, 2022
These whole wheat crepes are perfect with sweet and savoury toppings! A healthy breakfast made with just 4 vegan ingredients.
Total Time 30 mins
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crepes being eaten with a fork

Today is your lucky day, my friend, as I am sharing my EASY whole wheat crepes recipe with you. And guess what – they’re vegan!

Eggs usually provide richness to crepes, but as they don’t act as a binder or a raising agent, we don’t need an egg replacement in this recipe. The result is crepes which are still thin and sweet, but are slightly lighter. Translation: you can eat MORE crepes – yay!

crepes topped with raspberries and maple syrup

How to make vegan crepes

Whisk together whole wheat flour and sugar in a bowl (photo 1). Make a well in the centre and pour in dairy-free milk and sunflower oil (photo 2). Whisk to form a smooth batter.

Cook the crepes in a frying pan with a little spray oil. Flip the crepes when the top of the crepe is dry (photo 3).

Tips for making perfect crepes every time:

  1. Make sure your pan is really hot. If your pan is too cold, the crepes will not cook evenly.
  2. Use a ladle to portion out and spread the batter. Quickly spread out the batter working in circular motions using the back of the ladle.
  3. Grease your pan with spray oil. This forms a thin, even layer on the pan which prevents the crepes sticking. If you do not have spray oil, you can grease your pan using an oiled paper towel.
crepes served with fruit

Ways to enjoy crepes

The best thing about crepes? All the tasty toppings! Here are some of my favourites:

  • Fresh berries and maple syrup
  • Sliced bananas and chocolate sauce
  • Spinach, sliced tomato, cheese and basil
Can I use plain flour instead of whole wheat?


My crepes are coming out thick. What am I doing wrong?

Make sure you are working quickly in spreading the crepe batter out with your ladle. If you are finding this difficult, try moving the pan off the heat before adding the batter, then return the pan to the heat.

How do I make filled crepes?

To make filled crepes, simply prepare the crepes as indicated then add the filling before you take the crepe off the pan. Fold the crepe around the filling and cook further on both sides until crisp.

More vegan breakfast recipes:

crepes topped with raspberries and maple syrup
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Whole Wheat Crepes

These whole wheat crepes are perfect for a myriad of sweet and savoury toppings! A healthier take on the French classic, made with just 4 vegan ingredients.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: French
Servings: 10 crepes
Calories: 176kcal
Author: Shivani Raja


  • 1 cup/ 150 grams Whole Wheat Flour
  • 1 ¼ cups/ 300 ml Plant-based Milk of choice
  • 1 tablespoon Sunflower Oil
  • 1 tablespoon Sugar omit for savoury crepes


  • Warm up a frying pan over medium heat.
  • In a large mixing bowl, whisk together the flour and sugar. Make a well in the centre and pour in the non-dairy milk and sunflower oil. Whisk the batter until smooth.
  • Spray the frying pan with a little spray oil. Ladle in about 2 tbsp of batter and quickly, using circular motions, spread out the batter using the ladle.
  • Once the top of the crepe is dry and the edges are just beginning to brown, flip the crepe over. Cook until deep brown spots appear on the underside.
  • Repeat for the remaining batter, then enjoy with your favourite toppings!

Shivani’s Tips

  • The first crepe will look a little odd, but that’s just the law of pancakes 🙂
  • Leftover batter can be stored in the fridge in an airtight container and cooked the next day.


Serving size: 2 crepes
Calories: 176 kcal | Fat: 4.2g | Saturated Fat: 0.5g | Cholesterol: 0mg | Sodium: 32mg | Carbohydrates: 29.1g | Fiber: 1.2g | Sugar: 4.9g | Protein: 5.1g 

Did you make this recipe?

Tag me on Instagram @shivani.lovesfood and use the hashtag #shivanilovesfood!

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