Wholemeal crepes
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 Β½ 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 itβs 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.
- Itβs 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.
If you like this article, please share:
wow! so yummilicious! The colour is brilliant!
Alice: Thanks, my friend! π
those crepes are out of this world! love how there is a boy and man and an angry bird(?) where are you? ;p
Janine: Thanks!! So sweet of you! I’m the one with strawberry eyes and nose. lol! π
So cute presentation,even grown up kids like wont say no to this healthy crepes.
Priya: Yeah, we love them too. π
I love crepes but can never get them out of the pan in one piece! I’ll have to try your technique.
Joanne: Hope my tip works for you! π
I love that it’s wholemeal and how cute you decorated it.
LCOM: Thanks! π
love all your crepe decorations, very cute. Crepes are such a great treat anytime.
Noobcook: Thanks!! Yes, it’s an all-time favourite. π
I absolutely love crepes! I have been wanting to make some to enjoy! Love all the cute-looking crepes!!
Lee Mei: Thanks!! Do give it a try! π
Brilliant presentation. Love it! π
Celine: Thanks!! π
I believe it is both healthy + happy to make and to eat all these crepes. With nutella would be one of my choices too.
TasteHongKong: Thanks! It’s the cheapest and happiest food that satisfies my son’s palate. π
I love all the faces! It’s important to use good healthy ingredients but not to forget to enjoy it. π Your dish make everyone a happy eater!
Nami (JOC): Thanks!! π
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!
Tigerfish: The one with strawberry nose and mouth is me! lol! Not only healthy but tasty too! π
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.
Sarah (Thyme): Thanks! Your crepe looks very delicious!! π
I love how you make your meals so fun and kid-friendly! Definitely going to steal your ideas when I have children!
Rack of Lam: Thanks for your nice comment! π
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.
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. π
[…] got this idea from Food-4Tots – by the way, this website is a must read if you would like to get ideas on preparing […]
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)?
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!
Hey, I just realised the British pancake is quite similar to this! I did a post on it. It is quite a watery batter. =)
Lilium: Yup, they are sometimes called “crepes”. π
What kind of milk should I use? Love yr receipes!
Lovely!: I use fresh milk. You can get from the chiller section. Happy trying! π
Thanks! You’re really helpful & pls pls keep this space full of your healthy & hearty receipes! (:
Lovely!: Thanks for your wonderful compliment and words of encouragement! π
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!!
Mei: Sometimes, wholemeal flour and whole wheat flour can be referred to the same flour because the term βwholemealβ is used in UK whereas βwhole wheatβ 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?
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…
Love: Sorry, I haven’t made them in advance. It is pretty easy to whip if you have tried it before. π
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
Love: Happy trying!! Btw, my name is Lai Kuan. π