Whole Wheat Crepes
Crepes are extremely forgiving. You can really use a crepe for any type of diet you’re trying. I love oat crepes, cornmeal crepes, and more recently thanks to two friends, chestnut flour crepes. A few options for mixing up the flours:
Alternative Flours: The nice part about using different types of wheat flour is that it’s a 1:1 substitute. Rye, Einkorn, spelt, and even barley flours make for wonderful crepes.
Gluten-free: Gluten-free crepes range from grains like oats, legume flours, and nut-flours. As long as the better consistency is similar to the traditional recipe, they usually work out just fine.
Vegan: Vegan crepes have even fewer ingredients than the traditional recipe. You can drop the butter for a vegan substitute or oil, almond or soy milk, and skip the egg to increase the almond milk by 1/4 to 1/3 cup.
How to use crepes
The best thing about crepes is that you can really stuff anything into a crepe and have it be delicious. The lightness of the crepe means it’s great for dinners through desserts.
Breakfast (sweet): Top with fresh berries, sautéed fruit, or curd for a pancake-like breakfast. Drizzle with a bit of melted butter, maple syrup, and toasted nuts/seeds.
Breakfast (savory): stuff the crepes with roasted or steamed vegetables and top with a fried/poached egg.
Dessert: Wrap a scoop of ice cream or custard in a crepe and serve with a drizzle of chocolate sauce, caramel, or berry sauce.
Grilled Cheese: Add cheese, greens, and/or vegetables to the crepes and grill again to melt the cheese. Really any type of traditional grilled cheese can be turned into a grilled cheese crepe.
Sandwich Roll-ups: Hummus, greens, cheese, nut butters, and jellies all make for easy sandwich roll-ups.
Manicotti: Stuff with ricotta filling and top with a good marinara and cheese. Bake like you would lasagna.
Vegetables/Herbs: Stuff with any type of vegetable: roasted, grilled, steam, braised, or fried! I’ve really never met a vegetable that didn’t work stuffed in a crepe! You can also add fresh minced herbs to the crepe batter.
Enchiladas: I like to use cornmeal or masa crepes in place of the corn tortillas in my enchilada recipes.