Wheat Crepes For Cafe-Style Breakfasts!

We love having hearty breakfasts that turn into brunch on weekends. Most of the time it’s because we experiment with something new and mess it up a bit before we fix it up! And that’s how all the tried and tested recipes posted here are created 😄

Messing up is one way of finding the right recipes!


This weekend we tried something we both love eating out! So why not give it a shot at home? Crêpes!!!

These are not whole wheat crepes though. The reason being that you cannot achieve the perfect texture with just wheat flour. Also unless you are using freshly milled wheat flour, you are not benefiting much by substituting regular flour with wheat. You can of course make it healthier. So I use a mix of flours.

The good thing about crepes are that once you have figured out the basic recipe, you can experiment with flavours. It can be both sweet and savoury.


Serves: 2


Wheat flour: 1/4 cup
All Purpose Flour: 1/4 cup
Eggs: 2
Milk: 1/2 cup + 3 tbsps (if the batter is not runny add the some more milk in parts till you achieve the desired consistency)
Butter: 1 tbsps melted
salt: 1/4 tsp


Whisk the ingredients together until it forms a smooth batter. Alternatively, you could also blend all the ingredients well in a blender. The batter should be runny and not like Pancake batter.

If you want to make a sweet batter, add 2 tbsps of honey while preparing the batter.

I use a non-stick 8 inches pan. The size can vary a bit may be 8-10 inches. Heat your pan or skillet on low-medium heat. Lightly grease it with butter.

Pour a tsp of batter first to check the heat. If it starts cooking immediately without turning brown, you are good to go!

Now pour about 1/4 cup of batter in the pan. lift it off the heat and give it a twirl so that the batter spreads evenly. It should start cooking almost immediately. Give it about 30-60 seconds. Once the edges start to come off, flip the Crepe delicately and cook on the other side for another 30 seconds at max. Make sure you keep the temperature constant for the rest of the Crepes.

Patience is key here! Remember that we are trying to cook the batter and not achieve a golden brown colour like Pancakes.

That’s it! You can now add in some delicious flavours or just layer the Crepes with honey and cinnamon.


Topping/Filling Options

  1. Apple with Honey-Cinnamon
    Thinly slice 1 apple. Heat 1 tbsp butter in a pan. When the butter starts to heat, add apples, 1 tbsp of honey and 1/4 tsp cinnamon powder. Now cook the apples on medium-high heat. I like a slight charred flavour in the apples so I let the butter burn slightly. But you can turn off the heat once the apples turn soft.
  2. Toasted Almonds with Chocolate Spread
    Roughly chop almonds in half. Toast it dry in a pan or in the oven. Spread some chocolate spread on the crepe and toss in the toasted almonds.
  3. Buttered Mushrooms with Balsamic vinegar
    Heat 2 tsps of butter in a pan and add 4 sliced mushrooms. Add chilli flakes, oregano and a pinch of salt. The mushrooms will start to leave water. Wait till the water evaporates. Switch off the heat. Add a dash (about a tsp) of Balsamic vinegar and 1 tsp cream. Lightly butter your crepe and add the mushrooms to it.
  4. Baked Eggplant with Tomato Sauce
    Slice the eggplant. I use the small variety. Toss them in some olive oil and add your choice of herbs and 1/2 tsp of garlic powder. Bake it in the oven or shallow fry in the pan till they are shriveled. Add sliced black olives. Sprinkle some Parmesan. Spread tomato sauce on the Crepe and top with the baked eggplant.

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