Wholemeal crepes | Food-4Tots | Recipes for Toddlers

24 April 2012 | 43 comments
Posted in Featured Articles, snacks, Vegetarian, Western

RECIPE FOR WHOLEMEAL CREPES
Make: 7-8 crepes
Ingredients:
50g wholemeal flour
60g plain flour, sifted
300ml milk (at room temperature)
15g melted unsalted butter (refer to note 1)
1 large egg about 64g (at room temperature)
Pinch of salt
1 tablespoon sugar (optional)
Methods:
In a large mixing bowl, combine the wholemeal flour, sifted plain flour and salt.
In another bowl, beat egg. Add in sugar and beat until sugar is dissolved.
Stir in milk and mix. Then followed by melted butter.
Make a well in the center of the dry ingredients in step (1). Fold in the wet ingredients with a hand whisk until well combined and the batter is smooth and creamy. Then change to a rubber spatula to scrap off the batter that sticks to the side and bottom of the mixing bowl.
To avoid lumps in the batter, use the back of the spoon to press it through a sieve.
Cover the mixing bowl and leave it to rest for 30 minutes at room temperature or chill in the fridge.
Heat a non-stick frying pan (20cm or 8 in) on medium heat. Lightly grease the pan with butter. Pour a ladle of mixture onto the center of the pan and swirl it to form thin layer of batter.
Cook for 1 to 1 ½ minutes until the edges begin to lift and lightly golden brown underneath. Slip in a spatula under the crepe and flip it over. Continue to cook for a further 30 seconds to a minute.
Continue with the same process until the batter is fully used up. You
Serve cold or warm with your favourite toppings and fillings.
Notes:
Rather than using a mix of plain and wholewheat flour, you can use 100% of either one.
Cut butter into large cubes and put into a small bowl. Transfer the bowl to a sauce pan filled with water. Heat up the sauce pan under medium low heat. Stir the butter occasionally. When it’s fully melted, remove the bowl from the sauce pan. Set aside to cool. (refer to photo at this link)
For a short cut, you can skip step (1) to (4) and whisk all the ingredients in a blender.
It’s not a must to grease the pan each time before making the next crepe.
You can make the batter in advance and stored in the fridge for overnight.

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43 Comments

Alice says:
24 April 2012 at 9:07 pm
wow! so yummilicious! The colour is brilliant!
Reply
- food-4tots says:
  25 April 2012 at 9:56 pm
  Alice: Thanks, my friend! 😉
  Reply
Janine says:
24 April 2012 at 9:15 pm
those crepes are out of this world! love how there is a boy and man and an angry bird(?) where are you? ;p
Reply
- food-4tots says:
  25 April 2012 at 9:57 pm
  Janine: Thanks!! So sweet of you! I’m the one with strawberry eyes and nose. lol! 😉
  Reply
Priya says:
24 April 2012 at 9:44 pm
So cute presentation,even grown up kids like wont say no to this healthy crepes.
Reply
- food-4tots says:
  25 April 2012 at 9:57 pm
  Priya: Yeah, we love them too. 😉
  Reply
Joanne says:
25 April 2012 at 8:58 am
I love crepes but can never get them out of the pan in one piece! I’ll have to try your technique.
Reply
- food-4tots says:
  25 April 2012 at 10:06 pm
  Joanne: Hope my tip works for you! 😉
  Reply
Little Corner of Mine says:
25 April 2012 at 9:15 am
I love that it’s wholemeal and how cute you decorated it.
Reply
- food-4tots says:
  See Also
  Soft Pretzel Bites Recipe - Sally's Baking Addiction Easy Bannock Bread Recipe - An Italian in my Kitchen 6 Ingredient Homemade Biscuits (Popular Recipe!) - Sally's Baking Addiction Cooking Made Easy: 50 Pioneer Woman Recipes for Every Occasion
  25 April 2012 at 10:06 pm
  LCOM: Thanks! 😉
  Reply
noobcook says:
25 April 2012 at 12:53 pm
love all your crepe decorations, very cute. Crepes are such a great treat anytime.
Reply
- food-4tots says:
  25 April 2012 at 10:07 pm
  Noobcook: Thanks!! Yes, it’s an all-time favourite. 😉
  Reply
mycookinghut says:
26 April 2012 at 6:41 pm
I absolutely love crepes! I have been wanting to make some to enjoy! Love all the cute-looking crepes!!
Reply
- food-4tots says:
  26 April 2012 at 10:02 pm
  Lee Mei: Thanks!! Do give it a try! 😉
  Reply
celine says:
27 April 2012 at 10:35 am
Brilliant presentation. Love it! 🙂
Reply
- food-4tots says:
  27 April 2012 at 11:50 pm
  Celine: Thanks!! 😉
  Reply
TasteHongKong says:
27 April 2012 at 11:27 pm
I believe it is both healthy + happy to make and to eat all these crepes. With nutella would be one of my choices too.
Reply
- food-4tots says:
  27 April 2012 at 11:54 pm
  TasteHongKong: Thanks! It’s the cheapest and happiest food that satisfies my son’s palate. 😉
  Reply
Nami | Just One Cookbook says:
28 April 2012 at 4:46 am
I love all the faces! It’s important to use good healthy ingredients but not to forget to enjoy it. 🙂 Your dish make everyone a happy eater!
Reply
- food-4tots says:
  30 April 2012 at 1:54 pm
  Nami (JOC): Thanks!! 🙂
  Reply
tigerfish says:
See Also
Homemade Cinnamon Baking Chips recipe
28 April 2012 at 4:53 am
I saw 5 guys and a bird! Who made the Angry Bird? :p When the crepes are made wholemeal, they just sound one level up healthy!
Reply
- food-4tots says:
  30 April 2012 at 1:55 pm
  Tigerfish: The one with strawberry nose and mouth is me! lol! Not only healthy but tasty too! 😉
  Reply
Thyme (Sarah) says:
1 May 2012 at 12:56 am
Seriously over the top cute. My teens were looking at them. I can’t imagine if I served them such cuteness. They would laugh indeed. I love the swipe of Nutella inside. I just recently featured crepes but ooooh with the Nutella would have been a good addition.
Reply
- food-4tots says:
  3 May 2012 at 7:50 am
  Sarah (Thyme): Thanks! Your crepe looks very delicious!! 😉
  Reply
Rack of Lam says:
2 May 2012 at 6:47 am
I love how you make your meals so fun and kid-friendly! Definitely going to steal your ideas when I have children!
Reply
- food-4tots says:
  3 May 2012 at 7:50 am
  Rack of Lam: Thanks for your nice comment! 😉
  Reply
Srimathi says:
2 May 2012 at 11:12 am
I make crepes or pancakes with my daughter on weekends. Since I am not a big fan of non stick pans and own none in my kitchen, I have a tough time making them as most chefs and recipes call for. I got myself the crepe stick that pros use, still it does not come out as thin. Is there any other way to came perfect crepes with cast iron pans.
Reply
- food-4tots says:
  3 May 2012 at 7:54 am
  Srimathi: It’s difficult for me to comment on your situation as I don’t know (and see) how and what you had done. Maybe you could give my recipe a try and see how it goes. 😉
  Reply
Wholemeal crepes « Iden (建华) and Ilis (玟心) says:
20 May 2012 at 12:48 am
[…] got this idea from Food-4Tots – by the way, this website is a must read if you would like to get ideas on preparing […]
Reply
Lynn says:
30 May 2012 at 4:01 pm
Nice presentation indeed. I looked up the web trying to find some filling recipes that can fit a 2.5 year old toddler in terms of more nutrition balance and also to please their taste buds but in vain. Do you have any recommendation other than the regular toast spread and the fruit (no protein)?
Reply
- food-4tots says:
  2 June 2012 at 4:25 pm
  Lynn: Thanks!! Maybe you can try adding cheese, cooked chicken, cooked fish (salmon), baked beans or veggie (spinach). Make some mushroom soup or pumpkin soup (please refer to the recipes in my blog), and use this crepe as dip. Hope it helps!
  Reply
Lilium says:
26 August 2012 at 12:11 am
Hey, I just realised the British pancake is quite similar to this! I did a post on it. It is quite a watery batter. =)
Reply
- food-4tots says:
  27 August 2012 at 11:12 pm
  Lilium: Yup, they are sometimes called “crepes”. 😉
  Reply
Lovely! says:
8 April 2013 at 10:29 pm
What kind of milk should I use? Love yr receipes!
Reply
- food-4tots says:
  9 April 2013 at 12:02 am
  Lovely!: I use fresh milk. You can get from the chiller section. Happy trying! 😉
  Reply
  - Lovely! says:
    9 April 2013 at 12:49 am
    Thanks! You’re really helpful & pls pls keep this space full of your healthy & hearty receipes! (:
    Reply
    - food-4tots says:
      11 April 2013 at 9:51 am
      Lovely!: Thanks for your wonderful compliment and words of encouragement! 🙂
      Reply
Mei says:
24 November 2013 at 9:02 am
Thanks for sharing your recipes. May I know if the batter is runny or watery? I find mine watery and the whole meal flour doesn’t mix well with the batter. It is like ‘sand’ with water kind of effect. Am I doing it right? Is whole meal flour the same as whole wheat flour?
Thanks!!
Reply
- food-4tots says:
  27 November 2013 at 8:39 pm
  Mei: Sometimes, wholemeal flour and whole wheat flour can be referred to the same flour because the term “wholemeal” is used in UK whereas “whole wheat” is used in US. However, in Singapore or Malaysia, wholemeal flour is different than whole wheat flour in term of the texture. The former refers to soft whole wheat flour (the texture is similar to this link: http://www.paradisefarmorganics.co.uk/wholemeal-flour-35-p.asp) and the latter refers to hard whole wheat flour (it is coarser with more bits of bran and germ similar to this link: http://www.flickr.com/photos/teenytinyturkey/3445457040/in/photostream/). May I know which type did you use?
  Reply
Love says:
6 October 2015 at 4:55 pm
Hi Mei,
Lovely Crepes..my son loves them…i learnt to make them from here..just wanted to know if I can make a crepe mix so that i can whip them up in times of emergency and what would be the quantity required…
Reply
- food-4tots says:
  8 October 2015 at 10:21 pm
  Love: Sorry, I haven’t made them in advance. It is pretty easy to whip if you have tried it before. 🙂
  Reply
  - Love says:
    11 October 2015 at 8:57 pm
    Hi Mei,
    Thanx for replying…just wanted to know the quantity….not an issue…but i seriously am in love with ur recipes….have prepared a few of them for my son n he loves ur crepes a lot…thank u so much….love
    Reply
    - food-4tots says:
      16 October 2015 at 5:02 pm
      Love: Happy trying!! Btw, my name is Lai Kuan. 🙂
      Reply

Wholemeal crepes | Food-4Tots | Recipes for Toddlers - Part 2 (2024)

FAQs

Why are crêpes better? ›

According to the traditional recipe of crepes, buckwheat flour, which is healthy and gluten-free, is used to make them. Because they are thin, they have fewer calories, fat, and sugar. If you are looking for protein-rich food, fill them with Greek yogurt or nut butter.

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Are crêpes healthy? ›

Crepes are a source of complex carbohydrates, which are an important source of energy for the body. They also contain protein, thanks to the eggs and milk used in their preparation. They can also be a good source of fiber if whole wheat flours are used, which are very healthy.

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Are crêpes better for you than pancakes? ›

What's healthier: crêpes or pancakes? A single crêpe has less fat and calories than pancakes because they don't have the baking powder and, so, are less dense. However, they're not less calorific if you're stacking up double the amount of crêpes vs pancakes, so bear this in mind before you get carried away.

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What is an interesting fact about crepes? ›

The history of crêpes dates back to 13th century Brittany, France. It seems a housewife there accidentally dribbled some thin porridge onto a hot, flat cooktop. Since people back then weren't inclined to waste even the smallest cooking mistakes, she ate it, the rest, as they say, is history.

Read On ›

What is the nutritional value of a crepe? ›

Crepes (1 crepe) contains 14g total carbs, 13g net carbs, 6g fat, 2g protein, and 120 calories.

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How to make crepe more healthy? ›

I love this recipe because it is so simple to make. I have made it healthier by substituting whole wheat flour and 1% milk. I like to fill them with non-fat plain Greek yogurt and blueberries warmed in maple syrup.

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What are the nutrition facts for 1 crepe? ›

Plain Crepes

Calories 106.
Total Fat 5.3g 7%
Saturated Fat 2.9g 14%
Trans Fat 0.2g.
Polyunsaturated Fat 0.5g.
Monounsaturated Fat 1.5g.
Cholesterol 66mg 22%
Sodium 117mg 5%

More items...

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What is a crepe made of? ›

A crepe is a classic French dish made from a simple batter of flour, eggs, and milk. Crepes are similar to pancakes, but they are not made with a leavener—like the baking powder and baking soda used in pancakes—which results in a thinner batter and delicate crepes.

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Are cold crepes good? ›

Crêpes can actually be served hot, room temperature or cold. It really is up to personal preference. Serve warm and fresh after making them for breakfast, or refrigerate and serve chilled with cool toppings for an afternoon snack.

Why do the French love crepes? ›

On 2 February every year, French people eat crêpes to celebrate a long-standing holiday called La Chandeleur, or Candlemas, in English. The Christian holiday has pagan roots. It celebrated the midway point of winter and warmer days ahead with round-shaped crêpes representing the sun, and the prosperity of harvest.

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What makes crepes different from American food? ›

Crêpes differ from typical American pancakes in that they don't contain a leavening agent causing the batter to rise, hence the flat outcome. Crêperies now can be found all over the U.S. and the world, meaning other kids whose dads are fond of making roll up pancakes might be able to better contextualize them.

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Why are crepes significant? ›

The history of crepes dates back to 13th century Brittany, France. It seems a housewife there accidentally dribbled some thin porridge onto a hot, flat cooktop. Since people back then weren't inclined to waste even their smallest cooking mistakes, she ate it. The rest, as they say, is history.

Discover More ›

Do crepes have a special significance in the French culture? ›

In France, crêpes have become a beloved national dish, and are often enjoyed on special occasions such as Candlemas Day (La Chandeleur) and Mardi Gras. According to French tradition, if you can flip a crêpe with one hand while holding a coin in the other, you will have good luck for the rest of the year.

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Wholemeal crepes | Food-4Tots | Recipes for Toddlers - Part 2 (2024)

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FAQs

Why are crêpes better? ›

Why do the French love crepes? ›