Breakfast, Food

Whole Wheat Strawberry Crepes

Back to the breakfast recipes!!  Actually, this might be the last breakfast recipe for a little while…I’m trying to cook other meals as well 🙂

These crepes are delicious, and they are a perfect way to use any strawberries you might have frozen from earlier in the summer.  You can use all fresh strawberries if you don’t have any frozen ones, but the texture is better when using the frozen, thawed strawberries.  They are more tender and usually have more juices than fresh strawberries.


 If you’ve never made crepes before, it can be challenging to learn how to flip them (or even if you’ve made crepes before it can be challenging!!).  Just make sure your crepes are very thin and a little bit browned before you attempt to flip them to cook on the other side. (100 Days of Real Food blog gives a nice step-by-step how-to.)
When finished with each crepe, stack them up or throw them in a warm oven to keep them warm until you fill and eat them.
After cooking the crepes, spoon a bit of strawberry filling in each and roll up.  Top with additional strawberries if desired.

Whole Wheat Strawberry Crepes
Adapted from 100 Days of Real Food & Barbara Bakes
Yield: 2-3 servings
For the crepes:
2 eggs
2/3 cup whole wheat flour
2/3 cup milk
1/2 cup water
2 teaspoons honey
1 scant teaspoon vanilla
1/4 scant teaspoon salt
2 teaspoons butter, melted, plus extra for cooking
For the strawberry filling:
1/2 cup frozen strawberries, thawed
2 teaspoons sugar
1/8 teaspoon orange zest
3/4 cup fresh strawberries, sliced

1. Pour all crepe ingredients together in a blender and blend until combined.  Let stand for 15 minutes.
2. Meanwhile, mix frozen thawed strawberries, sugar, and orange zest together.  If you have an immersion blender, puree.  (Otherwise you can just mash the thawed strawberries with a fork.)  Add the fresh strawberries and heat in the microwave for about a minute, or until warm.
3. After 15 minutes, heat small skillet and melt a tiny pat of butter in pan.  Pour in a thin layer of crepe batter and swirl around to cover pan.  With spatula, push batter down from sides of pan.  Cook for 1 – 1/2 minutes, or until bottom is golden brown.  Carefully flip crepe and cook for 1 minute longer.  Repeat with remaining batter.
(To keep crepes warm before filling and eating, place cooked crepes on a cookie sheet in a 200° oven.)
4. After cooking the crepes, pour a small amount of strawberry filling inside each one and roll up. (I used a small skillet to make small crepes, so I used about 2 teaspoons of filling per crepe.)  Serve with extra sliced strawberries or leftover strawberry filling if desired.

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