Want healthy meals your kids will love?

Whole Wheat Crepes


Crepes are one of those very few foods that you can eat for breakfast, dinner or dessert!  My sister loves to make crepes and they always turn out so delicious.  So one day I watched how she made them and I realized why I thought they tasted so delicious.   Butter.  She swirls butter – a lot of butter – around in the pan before she pours the batter in.  I could never think of them the same again.  The good news is that crepes can be very healthy and still delicious.

These whole wheat crepes are the base of practically any kind of meal you want to make.  Breakfast?  No problem – fill with fruit and yogurt.  Dinner?  Perfect – fill with chicken and veggies.  Dessert?  Yum – fill with strawberries and Nutella.  Are you drooling yet?

Combine all the ingredients……..and………..

Whole wheat crepes made with these simple ingredients.

Blend in a blender.  I love my Blendtec.  Make great batters!

Use a blender to make the batter for your whole wheat crepes.

Pour into a heated skillet (non-stick and use cooking spray) and swirl around.

Perfect crepes that the whole family will enjoy!

Cook on each side until golden brown.

The great thing about crepes is that you can have it any time of the day!

Fill with fruit and yogurt for a delicious breakfast.

We have so much fun with crepes. We love that you can have them for dinner , dessert, or breakfast! This whole wheat recipe is the one you'll want to save for the next time you make them!
Whole Wheat Crepes

You can also make a savory crepe like this recipe. Yum.  Any way you do it will be delicious.


  • 3 eggs
  • 1 cup whole-wheat flour
  • 1 cup milk
  • 3/4 cup water
  • 1 tablespoon honey
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 tablespoon butter


  1. Put all ingredients in a blender and mix well. Let stand for 10 minutes and then blend again.
  2. Spray a small saute pan with cooking spray.
  3. Angle pan and pour enough batter on one side to thinly and evenly cover the pan. Very quickly swirl the batter around to cover the pan in one thin layer.
  4. Once the crepe is golden brown on one side, carefully flip it over without tearing the crepe.
  5. Cook for another minute on the other side until it is golden.
  6. Serve with yogurt and berries, strawberries or a savory chicken filling.

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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Yes, I *am* drooling actually! I can’t wait to make these! Question though – how many crepes do you typically get from this recipe? Obviously, it depends on the size of your pan and how much batter you use for each, but if you could give me an estimate, that would be great. Thanks!

We love our savory crepes filled with turkey sausage, scrambled eggs, or caramelized onions and mushrooms. Or make them into a wrap with turkey, lettuce, and lite cream cheese. I’ll have to try your recipe because it is much healthier than my other ones. Thanks.

I make crepes w/ almond milk all the time. They work just fine! Crepes are one of our favorite meals around here too. Among other things, we like to put veggies (whatever we have around) roasted in the ovenin them and sprinkle them w/ a little cheese. So delicious!

I’m so excited about this recipe! I’m always looking for ways to make our favorites more healthy and to avoid processed foods as much as we can. Crepes are one of my favorites! Thanks!

I made these for dinner and got 6 but they were so good with turkey lunch meat and American cheese. May add veggies next time.

You’re welcome. Tried to keep it kid friendly but definitely want to make a cheese sauce to go over it or maybe alfredo sauce and then add chicken and broccoli.

has anyone tried these with buckwheat flour instead of whole wheat? I wonder if the proportion would stay the same…

I’ve never tried it, but from what I have read you would replace each cup of whole wheat flour with 7/8 of a cup of buckwheat flour (whatever 7/8ths is right??) Also from what I have read it is best not to completely replace all of the w.w. flour with buckwheat. No more than 1/2 for best results. If you try it let us know your results!

I was wondering the same – what is the significance of blending the crepes? I disklike using my blender 🙂

You can definitely try using a stand mixer. A blender just whips the batter and blends a little bit more fine to create a specific texture. I would be interested to know how they turn out using a stand mixer. If you try it, let us know. Thanks for reading!

Hi, I wondered what the conversion for the recipe is for UK – i.e. what is 1 cup? I have tried using an online converter before and the recipe has gone horribly wrong. So wondered if you’d be able to tell me what it is in grams?

I have never tried freezing them, but I have put the extra in the fridge and that last for about 1 week.

Hi Natalie, I was searching for a crepe recipe that would be more nutritious & healthy and was excited to find your site. These were very tasty. I ended up adjusting the recipe slightly to get the texture we were looking for by using all milk (half plant based/half dairy) and an extra egg. Thank you for sharing!