Nothing says “I love you” like crepes. Standing over the stove, swirling the batter in the pan, making crepe after crepe for your family.

Whenever my sister and I would spend the night at my Grandma’s house, my Grandma would make us amazing fluffy, sweet crepes in the morning. She would make the thin pancakes one at a time and serve them with powdered sugar and jam out on the patio.

Grandma was German, so she cooked the thin, European version of the breakfast staple. There’s a special pancake for almost every country in Europe: the Eastern European blini, Finnish and Swedish pancakes, the French crepe.


They’re usually served with fruit or jam, except in the case of France, where the the nutella and banana crepe is absolutely to die for.

I wanted to make crepes part of a healthy breakfast. The best way I could think of was to substitute whole wheat flour for the white flour. After a few tries (too much milk, too much egg), I settled on the right ingredient amounts.

These whole wheat crepes are delicate and delicious and the honey adds a touch of sweetness. Of course you can slather them in whatever yummy goodness you want after that!


A Few Tips for Making Perfect Whole Wheat Crepes

1. Use the Right Pan: A 10-inch non stick skillet. Mine is part of this great 2-pan Calphalon set.

2. Use the Right Amount of Batter: Scant 1/3 cup batter for each crepe in your 10-inch skillet. Scant means just barely full.

3. Get the Swirl Technique Right: Put the batter in the center, pick up the pan, move your wrist in a small circle to slowly spread the batter. Move your wrist in larger circles as the crepe batter slowly gets bigger in the pan. Set down when the full size of the 10-inch skillet.

4. Shake Loose to See if it’s Ready to Flip: If you’ve put enough butter in the pan at the beginning, the crepe will shake loose from the bottom when it’s ready to flip.

In keeping with a healthy breakfast, I like to serve whole wheat crepes with blueberries or diced, microwaved apples with cinnamon and powdered sugar or honey.


Easy Whole Wheat Honey Crepes

A thin, European-style pancake with more fiber from whole wheat flour.

Prep Time: 10 minutes
Cook Time: 5 minutes per crepe
Serves: 4


  • 2 eggs
  • 3/4 cup milk
  • 3/4 cup water
  • 1 cup whole wheat flour
  • 3 tbsp. butter, melted
  • 1 tbsp. honey
  • 2 tbsp. butter, cut in small cubes, for coating the pan
  • Instructions

    1. Beat eggs in a large bowl. Add milk, water, honey and 3 tbsp. melted butter.
    2. Stir in whole wheat flour until fully combined.
    3. Heat a 10-inch nonstick skillet on medium-low. Put one or two pea-size pieces of butter in the pan. Pour scant 1/3 cup of crepe batter into the center.
    4. Pick up the pan from the stove and swirl the batter into a larger and larger circle until it comes up to the edges of the pan.
    5. Cook for about 2 minutes on one side, then shake loose to flip. Use a spatula to carefully flip and cook an additional one minute.
    6. Remove from pan and top with fruit, jam, powdered sugar or honey.


    Recipe adapted from Alton Brown’s Crepes Recipe.
    recipe image
    Recipe Name
    Easy Whole Wheat Honey Crepes
    Published On