Best 3 Whole Wheat Blueberry Crepes Recipes
Indulge in the delectable delights of our whole wheat blueberry crepes, a harmonious blend of wholesome nutrition and tantalizing flavors. This culinary masterpiece features a symphony of textures, from the delicate crispness of the crepe to the burst of juicy blueberries and the velvety smoothness of the cream cheese filling. Each bite offers a perfect balance of sweet and tangy, making these crepes an irresistible treat for breakfast, brunch, or dessert.
Alongside the classic whole wheat blueberry crepes, we also present a tempting array of variations to satisfy every palate. For those with a sweet tooth, the Nutella and banana crepes offer a decadent combination of chocolatey goodness and ripe banana slices. Craving something savory? Try the spinach and feta crepes, where the earthy notes of spinach harmoniously blend with the salty tang of feta cheese. And for a unique twist, the smoked salmon and avocado crepes combine the smoky richness of salmon with the creamy? avocado, creating a delightful savory experience.
WHOLE-WHEAT CREPES
I've modified my grandmother's original crepe recipe to include whole-wheat flour and honey instead of sugar, and they are just as delicious! Enjoy these for breakfast, dinner, or dessert depending on what filling you choose-sweet or savory.
Provided by Lisa Leake
Time 25m
Number Of Ingredients 8
Steps:
- Put all ingredients in blender and mix well. Let stand about 15 minutes.
- Melt and swirl around a small pat of butter in an 8 or 10-inch frying pan over medium heat.
- Angle pan and pour enough batter on one side to thinly and evenly cover the pan. Very quickly swirl the batter around to cover the pan in one thin layer.
- Immediately use your cooking spatula to push down the thin edges of the crepe around the perimeter.
- After about 1 minute (and once it is golden brown on the bottom) carefully flip it over without tearing the crepe.
- Fry for 1 more minute on the other side (until it is golden brown as well) and then roll up each crepe. Serve with 100% pure maple syrup.
Nutrition Facts : Calories 114 kcal, Carbohydrate 14 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 68 mg, Sodium 123 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
BLUEBERRY CREPES
We love these crepes! Blueberries are a great fresh filling, but so are meats and cheeses! This recipe is our take on a Pampered Chef® recipe that we make every other weekend!
Provided by LilMisMegs
Categories Breakfast and Brunch Crepes
Time 55m
Yield 2
Number Of Ingredients 11
Steps:
- Whisk milk, flour, egg, 2 teaspoons melted butter, and 2 teaspoons sugar together in a bowl until smooth. Cover and refrigerate crepe batter for at least 30 minutes, or overnight.
- Heat an 8-inch saute pan over medium heat. Brush pan with 1 teaspoon melted butter. Pour in 1/4 cup crepe batter; immediately tilt the pan and swirl so the batter covers the entire bottom of the pan. Cook until crepe begins to bubble and the edges are turning brown, 1 to 2 minutes. Flip crepe and cook until the other side browns slightly, about 1 more minute. Remove to a plate and repeat to cook remaining 3 crepes.
- At the same time, place orange juice, 1/4 cup sugar, and cinnamon in a small saucepan; bring to a boil. Remove from heat and let cool for 5 minutes. Stir in orange zest.
- Fill each crepe with blueberries and whipped cream. Roll up and pour syrup over top.
Nutrition Facts : Calories 360.7 calories, Carbohydrate 57.3 g, Cholesterol 122.8 mg, Fat 12.8 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 7 g, Sodium 73.4 mg, Sugar 42.3 g
BASIC WHOLE WHEAT FRENCH CREPES
These can be used for desserts, breakfasts, snacks, even the main course! The batter needs to be refrigerated for at least 1 hour before cooking.
Provided by Sharon123
Categories Breakfast
Time 8m
Yield 12 7inch crepes
Number Of Ingredients 5
Steps:
- Note: If you want to make regular crepes, not using whole wheat flour, use 3/4 cup milk, 2 tbs cold water, and substitute 3/4 cup white flour.
- In a small bowl, beat the eggs, milk, melted butter, and salt until well combined-about 20 seconds.
- Sift the flour into a medium size bowl or a 2 quart measuring cup, then add the liquid mixture, beating until well combined-about 1 minute.
- Or blend the eggs, milk, butter, and salt in an electric blender or food processor for 15 seconds; sprinkle in the flour and blend until smooth-about 30 seconds.
- Cover loosely with plastic wrap; let stand for at least 1 hour refrigerated or at room temperature. (The flour will swell to make a softer batter.) Will keep, refrigerated, for up to 4 hours.
- Brush butter on the bottom of a crepe pan or heavy 7-inch skillet.
- Set over moderate heat for about 30 seconds or until a drop of batter sizzles.
- Stir the batter well, pour 2 tablespoonfuls into the skillet, and quickly tip it back and forth so that the batter evenly coats the bottom.
- Cook until the crepe edges are golden brown-about 1 minute.
- Slide a spatula under the crepe, flip it over, and cook for about 30 seconds.
- Transfer to a warm plate.
- Repeat with the remaining batter, rebuttering the skillet when necessary.
- *At this point the crepes can be cooled to room temperature, separated by sheets of wax paper, and stored.
- Refrigerate, wrapped tightly with plastic wrap, for up to 24 hours.
- Freeze, wrapped with aluminum foil and labeled, for up to 1 month at 0°F.
- Serve with your own favorite crepe filling or try Walnut Crepes with Mocha Sauce or Cinnamon Crepes with Caramel Sauce and Pecans.
- Enjoy!
Nutrition Facts : Calories 54.9, Fat 3.7, SaturatedFat 1.9, Cholesterol 53.5, Sodium 73.2, Carbohydrate 3.1, Fiber 0.4, Sugar 0.1, Protein 2.5
Tips:
- Use ripe blueberries: This will ensure that your crepes have the best flavor. If you don't have ripe blueberries, you can thaw frozen blueberries before using them.
- Don't overmix the batter: Overmixing will make the crepes tough. Mix just until the ingredients are combined.
- Cook the crepes over medium heat: This will help them cook evenly and prevent them from burning.
- Flip the crepes carefully: Use a spatula to gently flip the crepes. If you try to flip them too soon, they may break.
- Serve the crepes immediately: Crepes are best served warm. You can top them with your favorite fruits, syrup, or whipped cream.
Conclusion:
Whole wheat blueberry crepes are a delicious and healthy breakfast option. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect crepes every time. So next time you're looking for a tasty and nutritious breakfast, give these whole wheat blueberry crepes a try!
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