If you think crepes are finicky and hard to make, this Homemade Healthy Crepes recipe will change that. Crepes are actually very easy to make, and they turn out light and delicious every time!
It really amuses me just how easy some things are.
Well…once I realize how easy they are, that is.
For some reason, I’ve always thought making crepes would be super difficult.
But, then I started looking into their ingredients. How could something be difficult that was made up of such simple ingredients?
If you’re anything like me and you love crepes but have always been scared to try making them, please try this recipe. These healthy crepes are easy to make and delicious.
In addition to being super tasty and easy to make, another great thing about crepes is how versatile they can be. You can fill them with just about anything. Like — say — cinnamon apples, for example!
To boot, these absolutely scrumptious crepes fit a clean eating lifestyle and that’s a win-win for me. To say it again, these healthy crepes are just the best!
The recipe I’ve given you makes a sweet crepe. But you can easily change them up. For a savory crepe, omit the maple syrup and pure vanilla extract. Replace with ¼ teaspoon of salt and some of your favorite herbs. Now, you have a savory crepe!
WHAT’S THE DIFFERENCE BETWEEN A PANCAKE AND A CREPE?
Pancakes are thicker and heavier. Because crepes do not contain baking soda or baking powder to help them rise, they are thinner and much lighter. I think because of the airiness of crepes, they seem like a fancier dish. And rolling them up with additions like strawberries and keto whipped cream makes them even more of a treat.
HOW TO MAKE HOMEMADE HEALTHY CREPES
I used to think that crepes were difficult to pull off. You know, light, fluffy, and airy — along with company-worthy. That’s why I perfected this simple recipe – to give you the confidence to make this special treat any day of the week! This is how I do it:
- Combine all of the dry ingredients and then add whisk in the wet ingredients
- Heat the skillet to medium-high heat and grease with coconut oil
- Ladle the batter into the skillet and rotate the pan to spread it evenly over the bottom
- Cook on low to medium heat, flipping as needed until the crepes are dry around the edges
- Toss on a plate, fill with yummy toppings, and enjoy
CAN HOMEMADE HEALTHY CREPES BE MADE AHEAD?
Crepes can definitely be made ahead. You can even prepare the batter the night before and store in the fridge. When you are ready to cook the crepes, let the batter sit at room temperature for an hour. This ensures the super light and airy texture you expect with crepes.
If you are cooking crepes in the morning, say for dessert that night, store them in the fridge until ready to eat. Let them cool, and then layer between parchment paper so they don’t stick. Then put them in a reusable plastic bag.
HOW TO STORE AND REHEAT HOMEMADE HEALTHY CREPES
If you made enough crepes to have more tomorrow ← always my plan, then layer them in between parchment paper and put in an airtight container in the fridge for up to two to three days. To reheat, microwave for 10 seconds. Or, you can simply let them stand at room temperature for an hour and enjoy them that way!
CAN HOMEMADE HEALTHY CREPES BE FROZEN?
To freeze crepes, stack them between plastic wrap or parchment paper, the same as you would to store them. Put them in an airtight container and place in the freezer for two months. When you remove the crepes from the freezer to thaw, handle carefully because they will be fragile and can break easily.
GLUTEN-FREE FLOUR SUBSTITUTES FOR HOMEMADE HEALTHY CREPES
I make my crepes with whole wheat pastry flour. For those with gluten intolerance, choose a flour without wheat. As well, make sure that the gluten-free product you buy is not made in a facility that processes wheat products. Try these flours:
- Rice flour
- Almond flour (unless you need nut-free)
- Cassava flour
- Chickpea flour
- Sorghum flour
- Amaranth flour
- Arrowroot flour
HOW TO MAKE HOMEMADE HEALTHY CREPES VEGAN
To make these tasty crepes vegan, simply replace the eggs. Follow these methods:
- Aquafaba: Aquafaba is the liquid in which legumes (like chickpeas and white beans) are cooked. The liquid can be used as an egg substitute. Three tablespoons of aquafaba will replace one egg.
- Chia seeds: Chia seeds can work as a substitute, too. To make a chia egg, take one tablespoon of chia seeds, place them in a bowl, and add 3 tablespoons of water. Wait 5 minutes, and you have a chia egg.
SUGGESTED TOPPINGS FOR HOMEMADE HEALTHY CREPES
Your toppings will depend on whether you have made a savory or sweet crepe. This healthy crepe recipe goes so well with these fresh and irresistible additions.
- Bananas and Honey Roasted Peanut Butter
- Healthy Cinnamon Apples
- Plain Greek yogurt
- Keto Whipped Cream
- Chia Jam
- Pears with goat cheese or ricotta
- Gruyere with ham and scallions
- Mushroom, asparagus and jack cheese
- Ham and hollandaise sauce
- Cheese, such as cheddar, provolone, and Swiss
MORE HEALTHY PANCAKE RECIPES
Now, with all this talk about crepes for a sweet snack, light lunch, or dessert, I bet you want pancakes for breakfast! Here are my favorite recipes:
- Protein Pancakes
- Healthy Diner Style Pancakes
- Banana Oat Blender Pancakes
- Healthy Pumpkin Pancakes
- Lemon Blueberry High Protein Pancakes
- Healthy Chocolate Pancakes
If you’ve been a believer that crepes are finicky to make and only eat them when you go out, this Homemade Healthy Crepes recipe will change that. Crepes are easy to make, and they turn out light and delicious every time!
- 2 large eggs
- 1/2 cup unsweetened almond milk or milk of choice
- 1/4 cup water
- 1 tsp vanilla extract
- 1 tbsp pure maple syrup
- 1/4 cup whole wheat pastry flour
- 1 tbsp coconut oil melted, plus more to lightly grease pan
In a large mixing bowl, whisk together all the ingedients.
Heat griddle or skillet over medium-high heat, and lightly grease with coconut oil.
Ladle ¼ of the batter onto the hot pan, and gently rotate the pan to get the batter to spread thinly over the entire base of the skillet. The thickness should be that of a tortilla, not a pancake.
Cook on low to medium heat, flipping as needed until cooked.
Place the cooked crepe on a plate, add your favorite fillings, and either roll up like a burrito or fold into quarters. Additional toppings can be placed on top as well.
13 thoughts on “Homemade Healthy Crepes | Way Easier Than You’d Think!”
Hi, do you put the maple sirup and coconut oil in the dough?
Hi Evrim, thank you for your question! And yes, the batter is made from eggs, almond milk, water, vanilla extract, pure maple syrup, whole wheat pastry flour, and coconut oil (melted).
Same exact problem here. I ended up with clumps of crepe. I was so excited about these, too.
Is this an updated healthy recipe? I’m wondering if you could send me the old not healthy recipe lol. We loved them!!!
I made these twice last week. My husband and son kept asking for more. I used regular flour. Delicious!
I made them but they turned out terrible 🙁 I used almond flour, they were imposible to flip without them breaking!
We should hunt down that old crepe place again 🙂
Hi there, constantly i used to check website posts here early in the dawn, as i like to learn more and
Ok, I hope these are as easy as you’re all saying! Making them for Sunday brunch with in-laws! Fingers crossed 🙂
Just made these! they were soooo easy to make and tasted amazing. Had them with canned peaches and whipped cream 🙂
Yay! I’m so glad you enjoyed them! 🙂
Just made these this morning and they were FABULOUS! And incredibly easy. Thanks for another great recipe!
Right?!?! You’re so welcome, Meagan 🙂
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