Whole Wheat Crepes With Almond Milk

Whole Wheat Almond Milk Crepes

I couldn’t find where I had the foundation of my recipe. But I wanted to alter it so that it was low in sugar and sodium. The crepes actually turned out pretty good for my first try! I like to measure with my scale in grams for better consistency and accuracy. My measurements are in the parentheses. If you’re vegan and vegetarian you can replace the oil with soy margarine and the eggs with Ener-G egg replacer + water.

Yields about 2.5 cups or 575g

1 cup whole wheat flour (120g)
2 tsp sugar (replaced with 2g stevia)
1/4 tsp salt (omitted)
1 cup almond milk (1/2 cup almond milk or 121g)
1/2 cup water (125g)
2 tsp olive oil (2 tsp unsweetened applesauce or 7g)
2 large eggs (2 AA large eggs)

1. Combine all ingredients in a blender. Let rest for at least an hour. Can be stored in the refrigerator for a few days for future use.

2. Heat up a non-stick crepe maker, non-stick fry pan or cast iron skillet to medium high heat. (you will need a little bit of oil or spray if the batter sticks to the cast iron skillet and possibly the fry pan. I didn’t use any spray or oil on my crepe maker.

3. If the batter has separated you can stir it together to make it emulsified again. Put it in a pyrex pie dish or any dish wide enough that will fit the crepe make and be shallow enough it will fit. Or put the batter in any container and ladle your batter into the pan.


4. Cook for about 30 seconds or less until the bottom has cooked and flip with tongs, forks, chopsticks, etc if you desire a crispy crepe or fill your ingredients and toppings if you prefer it more moist and soft without flipping the crepe. It’s all dependent on the consistency of the batter, the heat of the pans, and the length of cooking.

Sorry the instructions are a little vague.


Nutrition Info

Per 8 inch Crepe

46g of batter

Calories: 48

Total Fat (g): 1g

Saturated (g): 0.2g

Polyunsaturated (g): 0.0g

Monounsaturated (g): 0.1g

Trans (g): 0.0g

Cholesterol (mg): 34.4mg

Sodium (mg): 16.6mg

Potassium (mg): 2.4mg

Total Carbs (g): 7.1g

Dietary Fiber (g): 1.3g

Sugars (g): 0.4g

Protein (g): 2.3g

Vitamin A: 1.4%

Vitamin C: 0.5%

Calcium: 2.1%

Iron: 1.4%