Adventures in Healthier Eating with 2 Kids and a Picky Husband

Simple Low Fat Whole Grain Crêpe

2 WWPP Posted by 9 years ago 64 Comments

I was watching the food network and Bobby Flay was having a Throwdown with some Crêpe ladies and I was inspired. I never had a Crêpe before. Have you?

So I set out and researched a bit on line and most recipe required a lot of eggs and butter. Wanting something lighter, I experimented with my own creation and was SHOCKED when they came out! Now, I honestly have NO idea what a crepe is suppose to taste like but if it’s a fairly bland resilient vessel for other ingredients this recipe worked great!

They were much easier then I thought to make and I love the fact that I can stuff them with anything I like. Today I tried berries, turkey and cheese, and leftover Chinese food! All were fabulous and the Crêpe held in the ingredients and I was able to eat them like a burrito.

I have no one else’s opinion today as the toddler is visiting Grandma and the husband was working all day. Simple Low Fat Whole Grain CrêpeSo will some experimental soul PLEASE try it and let me know if this is what a Crêpe is suppose to be like? :~P

  • 1 egg
  • 1 egg white
  • 1/8 tsp salt
  • 1 cup whole wheat flour (120g)
  • 1 ¼ cup skim milk
  • non-stick cooking spray

Whisk the egg, egg white and salt until a bit frothy.

Slowly add the flour and milk alternating a little at a time while whisking.

Warm a medium non-stick skillet (~9inch) over medium heat and spray with non-stick cooking spray. Pick the pan up off the heat and pour about ¼ cup of the batter. Immediately roll the pan around to spread the batter and fill the bottom of the pan. Place the skillet back on the heat for about 30-40 seconds.

Simple Low Fat Whole Grain Crêpe prep 1Simple Low Fat Whole Grain Crêpe prep 2

You’ll know it’s ready to flip when the edges start to curl (as seen in the above picture) and the Crêpe slides when you shake the pan. Simple Low Fat Whole Grain Crêpe with berriesSlide a plastic spatula under and flip. Cook for an additional 10-15 seconds. Slide onto a plate.

Repeat the process until all the batter is gone, about 8-10 crêpes.

This morning I filled one with fresh berries and a little low-sugar jelly. For lunch I filled one with a slice of cheese, turkey breast, baby spinach, tomatoes and honey mustard and ate it like a wrap. For dinner I also made a wrap with one and filled it with leftover Chinese chicken and broccoli! It was Crêpe-ilicious day!

Update: Click here to check out my pizza Crepe idea on video.

Approx Nutritional Information per serving
Servings Amt per Serving
9 1 crepe
Calories Fat Fiber WWPs
70 1g 1g old: 1 new: 2
Sugar Sat Fat Carbs Protein
0g 0g 11g 4g

See other recipes using: egg, egg white, milk, whole wheat flour

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There are 64 comments so far. Join in on the conversation.


    June 22, 2010

    I made these for a healthy mexican night! I stayed true to your recipe for crepes (only subbing 1/2 yogurt 1/2 water for the milk) and used them as the "tortilla" for enchiladas - pumpkin black bean enchiladas to be exact ;) Might be a good idea for you and your little toddler. Thanks for posting this whole wheat version of crepes!!


    August 11, 2011

    I made savory crepes for dinner tonight using your recipe. We had ham, shredded cheddar, spinach, tomato, and honey mustard. Delicious! Thanks for the recipe! :-)


    August 20, 2011

    Tried these tonight-so glad that I found this recipe! Simple and yummy...actually the first time crepes really worked out well for us! So nutritious-thanks!


    August 2, 2012

    So, someone asked about freezing - I froze mine between sheets of parchment paper and they turned out beautifully! Just let them thaw out completely, then warm up a skillet, spray it a little, and then flip the crepe on the skillet back and forth until it is warmed up and ready to eat. It was great!

    Amparo Hamersly

    October 30, 2012

    i really love almond milk because it also imparts some supplements and trace minerals in our body. ' Go look at our very own web page too


    February 15, 2013

    These look sooo perfect! I have had crepes a long time ago, but remember them being quite delicate, in so that you had to eat with a fork and knife... but the way you describe using them as a wrap (which is what I have been hoping to find a recipe that will work like a wrap) I'm wondering if this makes for a more 'sturdy' crepe. Can you really wrap up your fillings like a burrito and eat with your hands without it splitting or tearing?


    February 20, 2013

    Nikki - It's been awhile since I made them but yes they are fairly sturdy, more-so than traditional crepes.


    February 20, 2013

    Well, if I get around to trying them out I will let you know how it goes! PS. just recently found your blog. LOVE it!


    March 17, 2013

    These were delicious! I added a bit of vanilla to make them more breakfasty, and then added berries and some chocolate chips for a great weekend breakfast treat! They tasted just like ones that they offer at a breakfast restaurant here in Canada- only much healthier! Thanks so much for the recipe! I recently discovered your blog and I love it, keep up the good work!


    January 23, 2014

    I tried your recipe tonight for a dessert with home made blueberry jam. The consistency worked but I think next time I will try whole wheat pastry flour instead of all-purpose. I also used Vanilla Almond Milk instead of Skim. Great tasting crepes. Thank you for posting.