These Easy Whole Wheat Blender Crepes are the best make-ahead breakfast or brunch! So perfect for a special Mother’s Day breakfast, plus they’re 21 Day Fix and Weight Watchers friendly!
Hey guys! I know, two posts in one week?! What is even happening over here? Well currently I’m alone inside my house actually being able to get a little work done, which, like for basically everyone, has been really hard lately.
So a big shout-out to my husband for keeping the kiddos outside long enough for me to be able to form a thought or two that doesn’t revolve around them being either bored, hungry, or more likely, both. You feel me, parents, I know you do (and hey, maybe my last post – these Honey Paloma Cocktails – can help you like they’ve been helping me 😉 ).
Anyway, Mother’s Day is practically here (only 4 days away!), so let’s get to these crazy-delicious and easy whole wheat blender crepes.
YOU GUYS. We’ve been making these for forever and they’re hands-down my girls’ favorite breakfast. We often have them as an easy, last-minute breakfast-for-dinner, too. I even love them as a dessert!! There are seriously so many things to love about this recipe.
- are easy
- are super fast to prep
- use ingredients you likely have on hand
- can be made ahead (you can make the batter ahead to freshly cook them or even completely cook them ahead!)
- can be filled with a million different things, making them SO versatile and customizable!
- ⇑ So they’re perfect for company! (or in these crazy corona times, cooking them for other people and leaving them on their doorstep 😉 )
- can be breakfast, brunch, dinner or dessert!
- are perfect for special brunches like Mother’s Day, Easter, baby/bridal showers etc..
Speaking of, if you’re lucky enough to live close enough to your mama that you can drop things off on her porch (man, how I wish that was me – love you, mama!), these crepes would be the BEST surprise breakfast to celebrate her. You can just stack the crepes in a gallon-sized ziploc bag and put whatever filling(s) you think she’d like in a separate container.
This is also a great recipe for the kiddos to help out with! My kids love adding all of the ingredients to the blender and blending away!
Let’s get to a few questions I thought you might have before I show you how to make ’em!
How do I store these 21 Day Fix crepes?
They can be stacked together and put in gallon-sized ziploc bags and stored in the refrigerator for 4-5 days.
Can these Whole Wheat Blender Crepes be frozen?
Yes! They’ll last in the freezer for around 2 months! Then when you’re ready to eat them, just set out on a cooling rack (still in a stack) on the counter to thaw before trying to separate them.
Are crepes healthy?
Well, when you get them in a restaurant, probably not. They’re generally made with a TON of butter and filled with not-so-good-for-you stuff like whipped cream, custard, cream cheese, nutella, etc..
However, these beauties are 21 Day Fix and Weight Watchers friendly, made with whole grains and can be filled with lots of gorgeous healthy fillings ⇓
Crepe Filling Ideas:
- Fresh fruit (and maybe some coconut whipped cream like in these photos)
- Some delish homemade jam (like this Quick Blueberry Jam!)
- Sliced bananas with the easy chocolate sauce from my Banana Split Pudding recipe or the caramel sauce from my friend Nancylynn’s Samoa Bars (these would make amazing dessert crepes!!)
- After Easter, I made some crazy-good ham, egg, spinach and cheese crepes with leftover ham! You could even use deli ham
- Eggs with roasted asparagus and hollandaise sauce
- My youngest likes them plain and drizzled with honey
- Sweetened ricotta (like in this stuffed strawberry recipe) with some lemon zest and blueberries
- Tropical fruit with my Hawaiian coconut syrup
Can I make Whole Wheat Blender Crepes without a blender?
Absolutely! You can just whisk all of the ingredients together for several minutes instead!
Do I need a crepe pan to make these whole wheat crepes?
Nope! I’ve given instructions on using a small saute pan (like an 8″ pan) or a larger 10″ crepe pan.
How to Make Easy Whole Wheat Blender Crepes:
Add the following to your blender: eggs
whole wheat pastry flour (or regular whole wheat flour)
and melted butter
Then blend it up!
Add some batter to the center of your preheated pan, then pick up the pan to swirl the batter around until it coats the bottom of the pan.
See how part of the top of this crepe still looks wet? That means it’s not quite ready to flip yet.
Ready to flip! ⇓
Hot Tip!: If you have holes in your crepe like ⇓ , it means your pan is too hot and you need to turn your burner down!
Hope you guys (and maybe your mamas!) love these easy crepes as much as my family does (and have as much fun thinking up fun, new ways to fill them)! Happy early Mother’s Day and stay safe and well, foodies!
Don’t forget to save these Easy Whole Wheat Blender Crepes to Pinterest! ⇓
Can I ask a quick favor? If you make this Easy Whole Wheat Blender Crepes recipe, please let me know how it went by leaving a star rating (in the recipe card) and commenting! And if you snap a pic, I’d love for you to tag me @thefoodieandthefix on Instagram so I can check it out! I love seeing what recipes you guys are making!
- 4 eggs
- 1 1/2 cups unsweetened almond milk ( I love using unsweetened vanilla almond milk if I'm making sweet crepes!)
- 1 cup water
- 2 cups whole wheat pastry flour or whole wheat flour
- 3/8 tsp salt
- 1/3 cup butter, melted
- Add all of the ingredients to your blender (making sure to put the eggs first and the butter last, so that your warm butter doesn't cook your eggs) and blend away until well blended, about 10 - 15 seconds - you may need to scrape down the sides once in the middle*.
- Heat a small non-stick skillet (or a crepe pan**) to medium heat and spray with olive oil cooking spray. Pour 1 oz of batter (2 Tbs aka 1/8th cup) into the center of the pan and swirl to evenly coat the pan. Cook for 30 seconds to a minute on that side or until the top of the crepe is no longer wet, then flip and cook for another 10-15 seconds on the second side (see photos).
- Remove from pan and lay flat on a baking sheet to cool or serve immediately. You can also put them in a warm oven to keep warm until ready to serve. Continue cooking the remaining crepes the same way all of the batter is gone.
- These are best when freshly made (though they're still great as leftovers!), but If you cooled your crepes to use later, you can stack them and put them in a gallon-size ziploc bag and refrigerate (they'll keep for 4-5 days) or freeze (up to two months).
*If you want to make the batter ahead, it will keep for 2 days in the fridge, I love making this the night before I'm going to cook them.
**If using a 10" crepe pan, you'll use 1/4 of batter per crepe (and then the serving size will be 2 crepes per serving).
21 Day Fix Container Counts per Serving: 1 Yellow, 1/4 Red, 2 Teaspoons
Weight Watchers Smart Points:
- WW Blue Plan: 7
- WW Purple Plan: 7
- WW Green Plan: 8
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Nutrition Information:Yield: 8 Serving Size: 4 small crepes or 2 large crepes(1/2 cup of batter, cooked)
Amount Per Serving: Calories: 219Total Fat: 11g
Nutritional information provided is approximate and for informational purposes only.