Whole Wheat Breakfast Crepes

Name: Whole Wheat Breakfast Crepes
Prep time: 1 h 30 min
Cook time: 10 min
Total time: 1 h 40 min
Cuisine: European
Ingredients: 1 egg; 2 tbsp (28 g) plain nonfat greek yogurt; ½ tbsp (9 g) maple syrup or honey; ⅛ tsp salt; ¾ tsp vanilla extract; 10 tbsp (½ cup + 2 tbsp, 150 g) unsweetened vanilla almond milk; ½ cup (65 g) whole wheat flour

6 steps

Prep:1h 30minCook:10min

Crepes are a fun Sunday morning breakfast for the family, and this recipe is a great whole wheat crepe batter that can be topped with anything, sweet or savory. The nutrition facts just for the crepes themselves, not any filling

Updated at: Wed, 11 Dec 2024 01:01:24 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

Low

Nutrition per serving

Calories34.6 kcal (2%)

Total Fat0.7 g (1%)

Carbs5.7 g (2%)

Sugars0.8 g (1%)

Protein1.5 g (3%)

Sodium47.3 mg (2%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

1egg

28gplain nonfat greek yogurt

9gmaple syrup

or honey

⅛ tspsalt

¾ tspvanilla extract

½ cupunsweetened vanilla almond milk

½ cupwhole wheat flour

Instructions

Step 1

To a large bowl, beat the egg. Add in the yogurt, honey/maple syrup, salt, vanilla and fully combine. Mix in the milk, then mix in the flour well.

egg1

plain nonfat greek yogurt28g

maple syrup9g

salt⅛ tsp

vanilla extract¾ tsp

unsweetened vanilla almond milk½ cup

whole wheat flour½ cup

Step 2

Refrigerate at least 30-60 minutes, but preferably overnight

Step 3

Spray an 8” pan with cooking spray between each one and set the burner to medium heat. Using a ¼ cup, fill about halfway and pour into the pan. Immediately swirl the lan around to thin out the crepe and make as wide as the pan

Step 4