Traditional French Whole Wheat Crêpes combined with sweetened cream and smooth Lemon Curd help make breakfast dreams a reality. This is a brilliant recipe to enjoy with the family on Pancake Day, on the weekend or on any day!
Bringing you another easy crêpes recipe to enjoy for breakfast, lunch, dinner or any time really. Following on from my French Lemon Crêpes Recipe, I want to share with you these delicious crêpes with whole wheat flour as an alternative.
Using the base of my traditional crêpes recipe, I’ve subbed the plain flour for whole wheat flour giving these crêpes a healthier edge. Follow along with step-by-step images and directions to master these light and tender crêpes every time.
As you must know by now, crêpes are on repeat in my household. Being half French I grew up with them as a weekly breakfast choice and have continued on this tradition with my own daughters. We enjoy them at any opportunity, especially on Pancake Day (Shrove Tuesday) which is coming up pretty soon.
Why you'll love this recipe
- Uses store cupboard ingredients. If you are a whole wheat flour fan then you'll have a bag sitting in your pantry already. The other ingredients to make crêpes are all basic refrigerator/pantry ingredients too.
- The batter can be made in advance. The batter actually BENEFITS from being made in advance. Allowing the flour to hydrate and relax in the fridge actually makes for more tender crêpes the next day. Make it up the night before and refrigerate ready for the next morning.
- These whole wheat crêpes keep well. They are great to have on hand for a quick snack. Warmed in the microwave for a couple of seconds and served with your favourite condiment, they make a great snack option.
- Toppings for these easy crêpes are endless! Where do you even begin with how many options there are? From sauces to cream, to fresh fruit, to jams .... there are so many choices to build your perfect crêpes.
This basic whole wheat crêpes recipe is my foolproof recipe to create these classic French beauties with the goodness of whole wheat flour.
- Flour: Provides structure to the batter. Whole wheat flour is used to provide a healthier alternative to plain flour.
- Sugar: Only a little is needed to provide sweetness.
- Salt: Added for taste.
- Eggs: Use large eggs. They bind the ingredients of the batter together.
- Milk/water: A traditional and essential addition to your crêpes batter adding flavour. I use whole milk. The cold water addition produces extremely light and tender crêpes.
- Butter: Adds flavour, keeps the crêpes soft and helps to prevent the crêpes from sticking too.
- Sweetened Cream: Made from just three ingredients, adding powdered icing sugar and vanilla bean paste sweetens the double (heavy) cream ‘just’ enough to compliment the crêpes and tangy lemon curd.
- Bonne Maman Lemon Curd: Luscious, fruity, creamy and sweet, when spooned onto your crêpes it provides the perfect accompaniment to the sweetened cream on your crêpes.
- Thyme Leaves: This beautifully fragrant herb adds a wonderful herbaceous note that pairs perfectly with lemon.
Step by step instructions
I’ve taken step by step process shots and made notes below referring to each image. You’ll be able to visually see exactly how to make these beautifully light Whole Wheat Crêpes that you too can make at home.
Make crepes batter
1. Whisk together dry ingredients: Place whole wheat flour, sugar and salt and whisk well together. (Image 1)
Whisk together wet ingredients: In a separate bowl add in the eggs and beat well. Add the milk, water and melted butter and whisk to combine. (Image 2)
2. Add wet mixture to dry: Add ¼ of the egg mixture into the flour. (Image 3) Whisk until a thick but smooth paste forms. (Image 4)
Incorporate the remaining wet mixture: Whilst continuously whisking, slowly add in the remaining egg mixture and mix to combine until the batter is smooth. (Image 5) Adding in the liquid gradually helps to prevent a lumpy batter. (Image 6)
Let the batter rest: Cover the batter with cling wrap and refrigerate for at least one hour (or overnight).
Make sweetened whipped cream
3. Make the sweetened cream: Add the cream, powdered icing sugar (confectioners’ sugar) and vanilla bean paste in the bowl of an electric stand mixer fitted with the whisk attachment. (Image 7) Whip cream: Whip on medium until the cream just starts to form soft peaks and hold its shape. (Image 8)
Cook the crepes
4. Prepare crêpes pan, frying pan or skillet. Heat a crêpes pan or non stick frying pan then lightly grease with melted butter. (Image 9) Pour batter into your heated pan: Remove the crêpes batter from the fridge and give it a quick whisk. Pour batter into the centre of the hot pan and swirl around until the base of the pan is coated as thinly as possible. (Image 10) You’ll be able to see all the brown wheat bran in the pancake. Cook for about 1 to 2 minutes until you see the edges of the crêpes turning slightly crispy and golden and the underside is set. (Image 11)
Flip the crêpes: Once the edges are slightly dried and the underside is golden and set, flip the crêpe with a rubber spatular and cook for a further 30-60 seconds or so until golden brown.
TIP: Make sure to give the batter a quick whisk each time you scoop the batter to make the new crêpes as the wheat bran will settle to the bottom of the bowl.
Serve crêpes with sweetened whipped cream and a big dollop of Bonne Maman Lemon Curd with an optional sprinkle of thyme leaves.
Other filling ideas for Whole Wheat Crêpes
Crêpes are an open canvas for a variety of fillings. Just one of the reasons why I love them so much. The opportunities for different toppings are endless!! Here is a list of different combinations using more of Bonne Maman’s amazing products:
- Strawberry and Wild Strawberry Conserve with cream cheese whipped cream.
- Black Cherry Conserve with grated chocolate
- Wild Blueberry Conserve with a squeeze of lemon juice
- Rhubarb Compote with whipped cream
- Mixing the ingredients. When making the batter, add the liquid ingredients into the dry ingredients gradually whilst whisking constantly. This prevents large lumps in the batter.
- Chill the batter. Chill for the one-hour minimum. This allows the batter to rest and flour to hydrate resulting in tender, light crêpes that shouldn’t tear when cooked.
- Consistly thin crêpes. For a 24 cm (9 inch) crêpes pan, I pour in 60 ml (¼ cup) batter for each crêpes. This coats the pan perfectly and prevents the crepes from being too thick. The thicker they are, the more rubbery they’ll get.
- Whip the cream to soft peaks. Whipping the cream to soft peak perfection is all down to timing. You want to whip the cream until it thickens and just holds its shape when you lift the beaters out. If you take it too far and overwhip it becomes lumpy. To rectify this add 60ml (¼ cup) extra cream and slowly whisk by hand until the cream becomes smooth again.
Frequently asked questions & trouble shooting
Absolutely. In fact, the batter needs to be made in advance, to allow it to rest. Prepare the batter the night before use, cover with cling wrap and refrigerate. When ready to cook the crêpes, make sure to give the batter a quick whisk before. Prepare the crêpes and sweetened whipped cream as per the instructions.
Don’t worry. This can be remedied. Pour the batter into the bowl of a blender or food processor and blend until smooth.
As we can only cook one at a time they do take slightly longer than cooking multiple American style pancakes in one go. When each crêpes is cooked we pile them one on top of another. The steam helps keep them soft, warm and stops them from drying out. If they do go cold before you get to eat them, place a plate upturned over the top and microwave for 30 seconds or so. Remove the plate when warmed to prevent soggy crêpes.
Absolutely. Sub the whole wheat for the same quantity of plain (all-purpose) flour. Reduce the water in the batter to 30ml (2 tbsp). Follow the method as instructed.
Plain (all-purpose) flour. White flour is made from hard and soft wheat grains after the outer coating of the grain is removed. It's then milled, refined and bleached to whiten it to make it the superfine flour that is most commonly used in baking.
Whole Wheat Flour. Whole wheat flour is made with whole wheat kernel. Nothing is removed during the process and you can visibly see the wheat bran present in the flour.
Texture: I buy my whole wheat flour from a regular supermarket and find that there’s lots of wheat bran in the flour providing awesome texture. This makes the consistency of the batter slightly thicker and as a result, I've added a little more water than I normally would do.
Taste: There is little to no difference when using whole wheat flour. The wheat bran imparts a nuttier more hearty taste to the crêpes.
Options: Use white whole wheat flour if the whole wheat flour is too coarse for you. It’s made with a different variety of wheat and finely ground so it will be whiter in appearance and finer in texture. It will look like plain flour but with all the health benefits of whole wheat.
King Arthur Flour has a great article that's worth a read if you want to know more about substituting Whole Wheat Flour into your baking.
I'm not a healthy food recipe developer. But it’s fact that whole wheat flour is hands down healthier than plain flour. It has a higher level of fibre and protein and nutrient rich minerals and vitamins. Go the extra mile and sub the whole milk with almond milk if you’d prefer.
Omit the sweetened cream and lemon curd and serve the crepes with whipped coconut cream or Greek Yogurt and some fresh food and you'll have yourself of healthy crêpes for breakfast.
How to store and freeze
To store: Fold each crêpes into four or roll them up individually and wrap them in cling wrap. Place the wrapped crêpes in an airtight container. Store at room temperature for up to 2 days or in the refrigerator for up to 4 days. Microwave for 10-20 seconds to warm.
To freeze: Yes, cooked crêpes can be frozen. Wrap the crêpes in cling wrap and place them in an airtight box and freeze for up to 2 months. Place overnight in the refrigerator to thaw and warm in the microwave.
Tools you’ll need
- Crêpes Pan: I make a lot of crêpes so my crêpes pan was a worthwhile investment. I know my crêpes will never stick in it and I love the low sides that allow me to slide my spatula under to flip them. By all means, use a non-stick frying pan or skillet if that is what you have on hand though.
- Large Mixing Bowl: It makes it easier to whisk all the ingredients into a large mixing bowl without splattering batter over the edge.
- Whisk: The easiest way to incorporate the wet into the dry ingredients and to get rid of any lumps whilst whisking.
- Rubber Spatula: The best utensil for sliding under the crêpe to see if it is browned on the bottom and then flipping over. The rubber means you won't be at risk of scratching the pan.
For more delicious breakfast recipes, you might like.
I truly hope that you enjoy these Whole Wheat Crêpes with Bonne Maman Lemon Curd. Cooking basic whole wheat crêpes at home, using this simple recipe, could not be any easier. Topping these crêpes with the sweetened whipped cream, divine Bonne Maman Lemon Curd and a sprinkle of thyme leaves is the perfect way to enjoy them.
If you tried this Whole Wheat Crêpes Recipe or any other recipe on my website, please let me know how you go in the comments below. I love hearing from you. Also, please leave a star rating whilst you're there!
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Whole Wheat Crêpes Recipe
Whole wheat crepes
- 150 g whole wheat flour
- 15 g granulated sugar
- ¼ teaspoon fine salt
- 3 large eggs, room temperature
- 420 ml whole milk
- 60 ml cold water
- 15 g unsalted butter melted and cooled, plus extra for greasing
Sweetened whipped cream
- 240 ml double cream (heavy cream)
- 25 g powdered icing sugar (confectioners’ sugar)
- 1 teaspoon vanilla bean paste or extract
- Bonne Maman Lemon Curd
- Fresh thyme leaves, optional
Whole wheat crepes
- In a large bowl, add the flour, sugar, and whisk to combine. In a separate medium-sized bowl, add the eggs and beat well. Add the milk, water and cooled butter to the eggs and whisk together.
- Into the bowl with the dry ingredients, pour ¼ of your egg mixture and whisk until a thick but smooth paste forms. Whilst whisking continuously, slowly pour in the remaining egg mixture and whisk until well combined. This can be done with a handheld electric beater or in the bowl of a stand mixer fitter with a whisk attachment for ease. The batter should be lump-free. (See tip in notes if you have lumps remaining). Cover the batter with cling wrap and refrigerate for 1-hour minimum or overnight if making the batter in advance.
Sweetened whipped cream
- In the bowl of a stand mixer fitted with the whisk attachment, add the cream, powdered icing sugar (confectioners’ sugar) and vanilla bean paste (or vanilla extract) and whip on medium until soft peaks form. Keep an eagle eye on the cream as you can take it too far in a matter of seconds, and it’ll become lumpy and curdled looking. The cream just needs to hold its shape when you pull the beaters out. (See tip in notes if you over whip the cream). Once thickened, refrigerate whilst you make your Whole Wheat Crêpes.
- Remove the batter from the fridge and give it a quick whisk. Heat a crêpes pan or non-stick frying pan/skillet on medium heat on your stovetop and lightly grease with melted butter. Pour 60 ml (¼ cup) of batter into the centre of the pan, and whilst lifting the pan, tilt it so that the batter coats the pan's surface. If there are any gaps, then add a couple of drops to fill them in. Cook for 1 to 2 minutes until the edges start to dry out and turn golden and the underside of the crêpe is set.
- Using a rubber spatular, slide it under the crêpes and flip it over. Cook for another 30 seconds or so until golden brown. Slide the crêpe onto a plate and repeat the process with the remaining batter until you have a pile of warm Whole Wheat Crêpes. You should get between 10-12 crêpes depending on how thick you make them.
- Serve folded or rolled with a dollop for sweetened whipped cream, a spoonful of Bonne Maman Lemon Curd and sprinkle with fresh thyme leaves. Crêpes are best served warm on the same day they are made.
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.