Whole-grain french crepes with vanilla and butter
Enjoy the delightful combination of healthy and delicious with our whole-grain French crepes. Infused with vanilla and a hint of butter, this recipe brings a wholesome twist to a classic favorite. Perfect for breakfast or dessert!
- 07 Mar 2025
- Cook time 30 min
- Prep time 8 min
- 2 Servings
- 7 Ingredients
Whole-grain French crepes are a delightful twist on the classic French delicacy, combining the nutty flavor of whole-grain wheat flour with the rich, aromatic essence of vanilla and the creamy touch of butter. Perfect for breakfast, brunch, or even dessert, these crepes are not only delicious but also offer a wholesome option that retains all the comforting elements of traditional crepes.
Ingredients:
Instructions:
- In a medium-sized mixing bowl, combine the whole-grain wheat flour, sugar, and salt. Whisk together to ensure even distribution of the dry ingredients.
- In a separate bowl, lightly beat the eggs.
- Add the beaten eggs, vanilla extract, and milk to the dry ingredients. Whisk until a smooth batter forms. Ensure there are no lumps.
- Melt the butter in a small saucepan or microwave. Once melted, slowly pour it into the batter while continuously whisking to incorporate evenly.
- Allow the batter to rest for about 20-30 minutes. This step is crucial for the flour to absorb the liquids, resulting in a better texture for the crepes.
- Preheat a non-stick crepe pan or a large skillet over medium heat. Lightly grease the pan with a small amount of butter or oil.
- Once the pan is hot, pour about 1/4 cup of the batter into the center of the pan. Immediately tilt and swirl the pan in a circular motion to spread the batter thinly and evenly across the surface.
- Cook for about 1-2 minutes, until the edges start to lift and the bottom turns a light golden brown. Carefully flip the crepe using a spatula and cook for an additional 1-2 minutes until the other side is golden brown.
- Transfer the cooked crepe to a plate and cover with a kitchen towel to keep warm. Repeat with the remaining batter, greasing the pan as needed between crepes.
- Serve the crepes warm with your choice of fillings and toppings. Popular options include fresh berries, a drizzle of honey, a sprinkle of powdered sugar, or a dollop of yogurt.
- Enjoy your delicious Whole-Grain French Crepes with Vanilla and Butter!
Tips:
- Make sure to mix the batter until smooth to avoid lumps.
- Allow the batter to rest for 15-30 minutes before cooking for optimal texture.
- Use a non-stick skillet or crepe pan for best results.
- Pour a small ladleful of batter into the center of the pan and swirl to spread thinly.
- Cook over medium heat until the edges start to lift and the crepe easily releases from the pan.
- Flip gently and cook for another 30 seconds to a minute on the other side.
- Keep the cooked crepes warm in a low oven or cover them with a clean towel while you finish the batter.
Whole-grain French crepes with vanilla and butter offer an exquisite balance of flavor and nutrition. The nutty undertones from the whole-grain flour paired with the fragrant vanilla and silky butter make these crepes a versatile and mouth-watering treat for any time of day. Enjoy your crepes with your favorite fillings, be they sweet or savory, and savor the goodness in every bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 210 grams |
| Energy | |
| Calories 450kcal | 22% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 6g | 17% |
| Sugar 7g | 7% |
| Fat | |
| Fat 20g | 23% |
| Saturated 9g | 30% |
| Cholesterol 270mg | - |
| Vitamins | |
| Vitamin A 240ug | 27% |
| Choline 220mg | 40% |
| Vitamin B1 0.38mg | 32% |
| Vitamin B2 0.40mg | 31% |
| Vitamin B3 3.42mg | 21% |
| Vitamin B6 0.23mg | 14% |
| Vitamin B9 63ug | 16% |
| Vitamin B12 0.94ug | 39% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 1.03mg | 7% |
| Vitamin K 2.36ug | 2% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.27mg | 30% |
| Iron, Fe 3.27mg | 30% |
| Magnesium, Mg 100mg | 23% |
| Phosphorus, P 380mg | 30% |
| Potassium, K 400mg | 12% |
| Selenium, Se 33ug | 60% |
| Sodium, Na 390mg | 26% |
| Zinc, Zn 2.91mg | 26% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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