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.
Servings 10 crepes
Calories 176kcal
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Nutrition
Serving: 2crepes | Calories: 176kcal | Carbohydrates: 29.1g | Protein: 5.1g | Fat: 4.2g | Saturated Fat: 0.5g | Sodium: 32mg | Fiber: 1.2g | Sugar: 4.9g