Crepes are one of my favorite breakfast foods, but for the longest time I rarely made them because I just didn't feel like I had the time. However, I have finally created a crepe recipe that is so easy and can be done ahead of time or when I meal prep. I love the addition of the whole wheat flour in this recipe, in combination with the all purpose flour so that the crepe still have a delicate and tender texture without being too dense. Paired with a delicious lemon greek yogurt filling and blueberry sauce on top.
I have one tip when cooking crepes and takes a little coordination. As soon as the batter goes into the pan, make sure you start to swirl the pan so that the crepe batter reaches the edges of the pan before it is set and cooked. It's okay if your first couple crepes aren't perfect, we call that "rustic". After a little practice you will be a crepe making machine! If you need help, I have posted a video on my instagram that shows the whole process for this recipe.
Gone are the days of having to feel guilty of crepes ruining your diet, the crepe batter only has 1 tbsp. of sugar and uses coconut oil instead of butter, while the filling and sauce are sweetened with just a dash of honey. I know that these crepes will become your new favorite and you will be craving them every week!
Whole Wheat Crepes with Lemon Greek Yogurt Filling and Blueberry Sauce
Yield: About 20 crepes (can be cut in half to make 10)
Ingredients:
Crepes:
1 c. whole wheat flour
1 c. all-purpose flour
1 tbsp. salt
2 c. unsweetened oat milk
1 c. water
1 tbsp. + 1 tsp coconut oil, melted
4 eggs
1 tsp. vanilla extract
Filling:
1 c. plain Greek yogurt
1 tbsp. honey
Zest and juice from one lemon
Blueberry Sauce:
1 ½ c. blueberries
1 tbsp. honey
1 tbsp. water
Directions:
Crepes
1. Place all of the crepe ingredients into a blender and blend until well combined. Pour into a bowl and refrigerate for at least 30 minutes. This helps the flour absorb the liquid and hydrate for a tender crepe.
2. Lightly spray a small nonstick skillet with pan spray and heat over medium heat.
3. Pour ¼ cup of the batter into the pan. Be sure to start swirling the pan as soon as the batter is in it. Swirl until the batter goes all the way around to the edge of the pan.
4. Cook until the edges of the crepe become crisp and start to pull away from the pan. This takes about 1 minute.
5. Carefully flip the crepe over to finish cooking the other side. Cook for about 30 seconds longer. The crepe will be able to move with easy around the pan. Remove the crepe from the pan and repeat steps for remaining batter.
Filling
1. Put all of the filling ingredients together in a small bowl and stir to combine. Refrigerate until ready to use.
Blueberry Sauce
1. Place all of the sauce ingredients into a small saucepan and heat over medium heat.
2. Bring to a slight boil and then reduce to a simmer. The berries will start to break down and create a sauce. Cook until slightly reduced and thickened.
3. Remove from heat and put into a container. Allow to cool and use when ready.
Assembly
1. Put about 2 tbsp of filling on the inside of your crepe. Roll into a burrito shape or fold into fourths. Top with berry sauce and enjoy!
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