Go Back
+ servings

Whole Wheat Pastry Flour Crepes

Whole wheat crepes that are delicious with whatever treat you decide to put inside.

Course Breakfast
Cuisine French
Prep Time 10 minutes
Total Time 10 minutes
Yield 12 crepes
Calories 68 kcal
Author Alison Ashton


  • 1 cup whole wheat pastry flour such as Bob's Red Mill
  • 1/2 teaspoon sea salt
  • 3 large eggs lightly beaten
  • 1 cup milk
  • 1-1/2 tablespoons butter or DIY Ghee
  • additional melted butter for cooking the crepes


  1. Whisk together the flour and salt in a medium bowl. Whisk in the eggs until well-combined. Gradually add the milk, whisking until the batter is thoroughly combined and the consistency of heavy cream. Strain the batter through a fine-mesh sieve (to remove any little lumps) into another medium bowl.
  2. Heat 1-1/2 tablespoons butter in a stainless-steel skillet or small saucepan; cook until butter until is browned (if you use DIY Ghee, just melt it and you're good to go). Keep an eye on it so it doesn’t burn. Whisk the browned butter into the batter. Cover, and let stand at least 30 minutes and up to 2 hours.
  3. Heat a 10-inch nonstick skillet over medium heat. Brush the surface of pan with melted butter. Use a small ladle to add 2 to 4 tablespoons batter to pan (just enough to coat the bottom of the pan with a thin layer of batter), swirling the pan to coat. Cook about 2 minutes, or until the edges are lightly browned and the bottom is golden (use a rubber spatula to lift the crepe and peek at the bottom). Flip the crepe; cook another minute or so until the other side is golden. (Don’t worry if the first crepe isn't perfect -- French cooks call that the “sacrifice.”) Transfer crepe to a wire rack. Repeat with oil and remaining batter. Keep the crepes warm in a low oven to serve immediately, or cool completely and refrigerate or freeze.

Recipe Notes

You don’t need a dedicated crepe pan for this recipe; any nonstick skillet will do. The number of crepes you get depends on the size of the skillet. I used a 10-inch skillet and ended up with 12 (7-inch) crepes. You can double the recipe and refrigerate or freeze the leftovers. Stack cooled crepes between layers of parchment or waxed paper and place in a zip-top plastic bag. Refrigerate up to 3 days or freeze up to 1 month (thaw them at room temperature). Reheat in a low oven or in a nonstick pan over medium-low heat.