Who’s up for crêpes? It’s one of the simplest yet most beloved recipes. There’s a reason why crêpes are so popular. Soft, warm, and with endless options for spreads, they never get boring.
My version with whole-grain flour will help make this breakfast or snack even more filling, and it also provides extra nutritional benefits. If you and your family are used to crêpes made with white flour, I suggest starting by replacing half of the flour with whole-grain, and each time, add a bit more until you reach a 100%. Even if you don’t get there, whatever amount of whole-grain flour you add is great. 🙂
As for the filling—our favorite spreads are the Choco-Vanilla Spread and the Pink Tahini Spread. Enjoy!
Healthy Vegan Whole Grain Crepes
Equipment
- 1 Crepe Pan
Ingredients
Instructions
- In a medium bowl, whisk together the whole-grain spelt flour and salt.
- Gradually pour in the oat milk, stirring continuously to form a smooth batter.
- Lightly grease a nonstick pan with a bit of oil (if needed) and heat it over medium-high heat.
- Cook for about 1–2 minutes, until the edges begin to lift and the underside is golden. Flip and cook the other side for about 1 minute.
- Repeat with the remaining batter.