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Whole Wheat Crepes

Whole Wheat Crepes

If you currently don't "do" Whole Wheat Crepes, consider giving this versatile sweet treat a try!


1-1/3 to 1-1/2 cup soy milk (or regular skim if preferred)
1/2 teaspoon salt
1 cup whole-wheat pastry flour
2 teaspoons fresh oregano, roughly chopped


In a blender, blend soymilk (or milk) and salt. While blending on slowest speed remove lid and gradually add flour to make a consistency like buttermilk and then add the oregano for the last few seconds.

Use a non-stick saute pan and pour the batter into a titled pan allowing the batter to run from one side to the other. Use a medium head and a non-stick spray for every other crepe, or as needed.

The crepe is ready to turn when the edges curl off the surface of the pan.

Nutrition Information

Recipe makes 6-8 crepes when using about 1/3-cup portions of the blended batter for the crepes.

Crepes Du Jour

  • Breakfast, dinner, dessert...crepes are completely versatile - and so delicious. Although, in Paris and the South of France, crepes were essentially a dessert.
  • A crepe is a type of very thin, cooked pancake usually made from wheat flour. The word, like the pancake itself, is of French origin.
  • In the early days of the crepe, white flour was expensive, reserved only for royalty. The "commoners" traditionally made their savory crepes with buckwheat.
  • Today, you can cook up your crepes in a traditional frying pan, or purchase a traditional crepe pan, which is a shallow fry pan, or a flat griddle, and made of steel.
  • Crepes Day (France) February 2

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