These classic French Whole Wheat Crêpes topped with Sweetened Cream and Lemon Curd are the perfect breakfast treat.
Note: Prep time does not include 1 hour chill time for the batter
WHOLE WHEAT CRÊPES
150g whole wheat flour (1 1/4 cup)
15g granulated sugar (1 tbsp)
1/4 tsp salt
3 large eggs, room temperature
420ml whole milk (1 3/4 cups)
60ml cold water (1/4 cup)
15g unsalted butter melted and cooled, plus extra for greasing (1 tbsp)
SWEETENED WHIPPED CREAM
240ml double (heavy) cream (1 cup)
25g powdered icing sugar (confectioners’ sugar) (2 tbsp)
1 tsp vanilla bean paste (or extract)
Fresh thyme leaves, optional
PREPARE WHOLE WHEAT CRÊPES BATTER
- In a large bowl, add the flour, sugar and and whisk well 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 1/4 of your egg mixture and whisk until a thick but smooth paste forms. Whilst whisking continuously, slowely 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 standmixer 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.
MAKE SWEETENED WHIPPED CREAM
- In the bowl of a standmixer 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 secons 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.
COOK THE 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 (1/4 cup) of batter into the centre of the pan and whilst lifting the pan, tilt it so that the batter coats the surface of the pan. If there are any gaps then just 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 sprinkled with fresh thyme leaves. Crêpes are best served warm on the same day they are made.
- Lumpy batter: If there are lots of lumps then pour the batter into the bowl of a food processor or blender and blend until smooth. Refrigerate as per the instructions.
- How to store: Fold or roll each individal crêpes. Place them alltogether wrapped in cling wrap. Place in an airtight container and store at room temperture for up to 2 days on in the refrigerator for up to 4 days.
- To Freeze: Wrap in cling wrap and place in an airtight container and freeze for up tp 2 months. Thaw over night in the refrigerator and warm in the microwave.
- Tip 1: Add the liquid slowely to create a smooth batter.
- Tip 2: Chill the batter to allow it to rest. This creates a more tender crêpes.
- Tip 3: 60 ml (1/4 cup) is perfect to cover a 24 cm (9 inch) crepes pan.
- Tip 4: When whipping the cream, if you take it too far and it starts to look lumpy, add 60ml (1/4 cup) more cream to the bowl and whisk by hand gently to bring the cream back to soft peaks.
Keywords: Crêpes, Whole Wheat Crêpes, Bonne Maman Lemon Curd, Breakfast