If you are looking for the perfect recipe to use up that fruit in your refrigerator, then you NEED to try these whole wheat crepes!
Have you stocked up on an excess fruit and vegetables during this pandemic with healthy intentions? Grocery shopping during this uncertain time can really be a struggle. The ease and availability to get to the grocery store every week lately is not exactly a luxury anymore.
If you don’t use all of this produce, you may notice it starts to “go bad.” But before you throw them away, keep reading!
Using Fruits that Could be Going Bad
There are many ways to use up fruits to avoid food waste and now is the time to bring out those creative juices.
Tips to Utilizing Fruit:
- Use as toppings – cut up fruit as a topping on oatmeal, pancakes, waffles, crepes, or even salads!
- Bake them – what do you do with a ripe banana? Make banana bread/muffins of course! You can also do this with berries and apples.
- Freeze them – cut up fruits and place them in zip lock bags. They are perfect for smoothies or ice cream!
- Make into Jam – Jam is super easy to make and a great way to use any leftover fruits.
Basic Whole Wheat Crepes
These whole wheat crepes are such a great high fiber/protein breakfast option! Growing up, whenever the fruit in the fridge was “on it’s way out” my mom ALWAYS made crepes!
If you haven’t heard of crepes before, they are thin pancakes that can be filled or topped with just about anything! I prefer to have them sweet but you can also have them as is or filled with savory ingredients.
They are so versatile!
Dressing up your whole wheat crepes:
- Savory – add eggs, cheese, ham, sausage, bacon, or even veggies and roll them up!
- Sweet – some toppings I love are fruit, nutella, maple syrup, powdered sugar, peanut butter, and whipped cream. Not all at once, but sometimes all at once!
- As-is – fold em up and add some maple syrup. Yum.
- Make a cake – stack with your favorite frosting in between each crepe. This takes a lot of crepes though so be prepared to triple the recipe!
Nutrition Scoop on my Basic Whole Wheat Crepes
These whole wheat crepes are full of fiber and protein with no added sugar!
Dietary fiber is crucial for GI health and also helps with inflammation in the gut!
They are a great gut friendly food and can be easily made gluten free or low FODMAP by switching the flour. Oat flour is one of my favorite alternatives but feel free to explore other flours!
I hope you enjoy this recipe as much as we do!
Whole Wheat Basic Crepes
Equipment
- frying pan
- large bowl
- whisk
- rubber spatula
Ingredients
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 2 large eggs
- 1 cup milk (I used skim)
- 2 tbsp butter (melted)
- 1/4 tsp salt
Instructions
- In a large mixing bowl, whisk together the eggs and 1/3 of the flour.
- Gradually alternate adding the milk and remainder of the flour, whisking in between.
- Add the melted butter and salt and whisk until smooth. It should be a thinner consistency than pancake batter.
- Heat a lightly oiled griddle or frying pan over medium high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Swirl and rotate the pan in a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown and the edges begin to curl. Loosen with a rubber spatula, turn and cook the other side.
- Serve with your favorite fillings!
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