After the rest, use the first crêpe to judge the batter before committing to the full batch. It should leave the ladle in a narrow stream and spread across the pan with a quick swirl. If it gathers in the middle instead, whisk in the reserved oat milk before continuing. Whole wheat flour and defatted almond flour can turn a thin crêpe into a thick pancake with remarkable efficiency.
BreakfastHigh-Protein Whole Wheat Crêpes
Thin, pliable crêpes made with whole wheat flour, eggs, and defatted almond flour. The batter yields 12 lightly golden crêpes with a subtle vanilla aroma and enough structure for folding or rolling.
Ingredients
For the recipe
For the cooking
Preparation Steps
Make the batter
Whisk the whole wheat flour, defatted almond flour, and salt in a large bowl. Add the chicken eggs, partly-skimmed milk, most of the oat milk, and vanilla extract, then whisk for 1 minute until no dry flour remains and the batter is pourable, like light cream.
Rest and adjust
Cover the batter and let it rest for 30 minutes. Whisk in the remaining oat milk; the batter should run quickly from a ladle in a thin stream rather than fall in heavy ribbons. You can skip the reste time if you're in a hurry & add directly all the oat milk at first step.
Cook the crêpes
Heat a crêpe pan or skillet over medium heat. Brush the surface with rapeseed oil, add a ladle of batter, and immediately swirl the pan to form a thin round layer. Cook for 60 to 75 seconds, until the edges look dry and the underside is lightly golden; flip and cook for 20 to 30 seconds. Re-oil the pan lightly and repeat with the remaining batter.
Eat the crêpes
It's the moment you've been waiting for, eat what you made, I usually eat it with homemade almond butter & applesauce/maple syrup, but you can choose whatever you like !
Recipe insights
The first crêpe as a batter check
Heat cues for a clean flip
A medium-hot pan gives the edges time to dry before the underside becomes too dark. If the first crêpe browns before its edges look dry, lower the heat slightly. If it sticks when flipped, leave it a little longer rather than forcing it; the surface needs to set before it can release cleanly. A light brush of rapeseed oil between crêpes is enough to keep the batch moving without making it greasy.
Storing the cooked batch
Let the crêpes cool, then keep them in an airtight container in the refrigerator for up to 3 days. A brief reheat in a dry skillet over medium heat restores their flexibility without adding more oil.
Fragile?
Defatted almond flour does not contain gluten, and these crêpes can be more fragile than those made with classic white flour. Be careful when flipping them in the pan, and wait until the first side is completely set before turning them over.
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