It’s morning, which means
Or
it’s evening, which means .
I am talking healthier wholemeal, almond, vanilla, nutmegy . The kind that do for breakfast, lunch, dessert and ‘hiding in the panty from the kids’ elevenses. Sharing not strictly necessary. Just saying in case you missed that.
These are almost like the ou get in the fabulous crêperies on Parisian streets. Except healthier. Or did I mention that already?
Best way to eat them Parisian style – with an elegant layer of nutella.
Best way to eat them Recipes From A Pantry style – stuffed with maple flavoured Greek yoghurt, sliced strawberries and almonds.
Or with ‘dam’ aka jam (my youngest) and ice cream.
Sky is the limit.
PS the kiddoes love helping whip these up and all that pan swirling action.
Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Almond Wholemeal Crepes! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
Almond Wholemeal Crepes
Ingredients
- 55 g (2oz) wholemeal (wholewheat) flour
- 55 g (2oz) plain flour
- Pinch of salt
- 1/4 tsp grated nutmeg
- 2 eggs beaten
- 200 ml (3/4 cup + 2 tbsp) almond milk
- 80 ml (1/4 cup) water
- 1 tsp vanilla extract
- Honey to taste optional
Instructions
- Mix together the flours, salt and nutmeg in a large bowl.
- Make a well in the centre of the bowl and add in the egg and whisk into a paste.
- In another bowl mix together the almond milk, water, vanilla extract and honey (if using).
- Then slowly add a little bit of this milk mixture into the paste whisking well before adding in some more.
- You need to do this very slowly so as to avoid having lumps.
- Continue till all the milk is whisked in and the batter is smooth.
- Heat your crepe pan on low medium heat and melt a bit of butter in it.
- When the butter starts sizzling add in about 2-3 tbsp of the batter mixture (depending on the size of your pan) and swirl the mixture until a thin layer coats the pan.
- Cook for about 30 seconds until the edges and parts of the crepe is crisp.
- Then flip the crepe and cook for up to 30 seconds.
- Keep crepes warm in oven till you have finished cooking the rest.
- Serve with various toppings.
Notes
Sylvia @ Happiness is homemade says
11/08/2014 at 10:35 amLove crepes! They are almost same as the ones we have in Poland, my granda used to make sweet cheese filling with cinammon and rasins 😉
Bintu says
13/08/2014 at 9:27 amOhhh – those sound lush Sylvia. I have to try that.
Amy says
11/08/2014 at 10:55 amOh my goodness these look amazing! Almonds are a big hit in my house, I’ll definitely be trying these out. x
Bintu says
13/08/2014 at 9:29 amI am addicted to almonds and cashews so will try them in everything.
Sisley White says
11/08/2014 at 10:59 amI absolutely love pancakes and love the idea of using wholemeal flour. I will be trying these at the weekend. Thank you so much for the recipe.
Bintu says
13/08/2014 at 9:26 amI hope you like these Sisley- good for brunch.
julie says
11/08/2014 at 3:06 pmOh I love Crepes! These look and sound so delicious! x
Bintu says
13/08/2014 at 9:30 am😀
Emma says
11/08/2014 at 3:45 pmThese look so yummy! The perfect morning pick me up! x
Bintu says
13/08/2014 at 9:30 amEmma – there are days when these are a great supper pick me up too 😀
Elsa says
12/08/2014 at 12:57 amYum, yum, yum… I’ve never thought about making my own crepes, your looks very Parisian indeed 🙂
Bintu says
13/08/2014 at 9:26 amI am blushing Elsa 😀
Glamorous Glutton says
12/08/2014 at 4:28 pmThese look fab, lovely pictures. GG
Bintu says
13/08/2014 at 9:25 amThanks GG.
Janice says
12/08/2014 at 7:22 pmI’ve never actually tried almond milk as I find the diary kind works just as well for me. However, if anything would tempt me it would be this crepe recipe. I can just imagine how the nut milk would complement the creppey goodness.
Bintu says
13/08/2014 at 9:25 amExactly Janice, and you can use both milk or almond milk to your preference.
Mike says
13/08/2014 at 12:24 amOh wow, how ironic, as I just recently bought a crepe pan but I haven’t had a chance to use it yet, Bintu! My dad made crepes for all the time when I was kid. I would ask him, “What can I have in it?” He would always wink, looking down at me and say, “Anything you like…” 🙂
Bintu says
13/08/2014 at 9:24 amI really like the sound of your dad Mike.
Tiny Tang says
13/08/2014 at 9:54 amThese sound delicious and look delicious! Thank you so much for the clear instructions and for a healthier version 🙂 Going to give this a try when i find some time 🙂 x
| Life as a Petite || Fashion, Crafts & Lifestyle Blog |
Bintu says
13/08/2014 at 10:01 amI am glad to help. I think they are delicious too but then I am biased.
laura says
13/08/2014 at 9:58 amOh these seriously sound amazing. I love making healthier versions of things and this would be perfect for sunday lazy brunch breakfast thing – going to whip these up for sure, thanks so much for sharing
Laura x
Bintu says
13/08/2014 at 10:02 amHealthy, easy, brunch, breakfast, I got you covered Laura.
All That I'm Eating says
13/08/2014 at 1:31 pmThese sound so good, much more interesting than standard crepes and I bet the almond makes them taste great.
Sandra Lane says
21/01/2015 at 5:19 pmThese look yummy. We eat lots of nuts in our house.
Kate Cass says
17/06/2015 at 7:59 amJust scrummy! Love using wholemeal….perfect for me x