Ingredients30 m servings 278 cals
- Whisk together flour and eggs in a large mixing bowl. Gradually add milk and water, stirring to combine. Mix in salt and beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop 1/4 cup batter onto griddle. Tilt pan with a circular motion so batter coats the surface evenly.
- Cook crepe until bottom is light brown, about 2 minutes. Loosen with a spatula, turn and cook other side. Serve hot with yogurt, maple syrup, and blueberries.
- Editor's Note:
- This recipe is a healthier version of Basic Crepes.
Per Serving: 278 calories; 9.2 g fat; 40.5 g carbohydrates; 10.9 g protein; 110 mg cholesterol; 249 mg sodium. Full nutrition
ReviewsRead all reviews 8
After adding an extra 1/2 cup milk, these were truly delightful, healthy crepes! The original recipe makes a batter that's too dense. (A side thought: "Whole Wheat Crepes" would have been a muc...
I forgot the butter altogether, used skim milk, otherwise used the recipe exactly as stated and they turned out beautiful and quick. I got 7 crepes and a mini crepe out of this recipe
its very easy to make used unsweetened almond vanilla milk on second batch a lot better taste...oh i mixed the wet ingredients first and then slowly added the four...also sift the flour if its b...
Used 2% milk, regular whole wheat flour, no butter, and put the yogurt into the batter. A bit of flour clumps, but overall a solid recipe.
It's a good basic recipe to use, I added a tsp good vanilla, 2 tbsp of cane sugar and some dried lemon zest to add flavor since I don't like syrup. Tastes great with fresh fruit. It really doe...
Tasty & easy! I used a 1/8 cup more milk in the recipe and liked the end result.
I'm actually surprised that it turned out to be tasty even without the fillings and syrup.