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The Best (Healthy) Crepes in the Whole Wide World

Filed Under: Almond Milk, Applesauce, Bread, Breakfast, Desserts, Eggs/Egg Whites/Egg Replacer, No Bake, Recipe Makeover, Recipes, Sugar Free, Under 50, Vegan, Whole Wheat Flour

By 61 Comments Jump to Recipe

I wonder if I could live on crepes.

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This is not a hypothetical. I’ve been eating these every. single. day.

It’s bad. And by bad, I mean amazing. These crepes are amazing.

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My first Paris street crepe was a magical moment. The sky was an ethereal grey, which is not helpful at all in terms of the weather because the Parisian sky is always an ethereal something.

So my mother and I, the endearing and hungry Americans in search of our crepe, emerged from the metro only to have the ethereal sky open up and dump buckets of water on us.

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The varying reactions to the rain is how you can tell the difference between the tourists and the natives. The natives somehow materialize umbrellas, while the tourists (that’s us) duck under the cover of a crepe stand.

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I think we all know who the real winner is. That crepe was flipping amazing.

One of the first things I did when I returned to our beautiful states was re-create those life-changing crepes I ate in the Parisian rain. And I like to think I did a pretty darn good job.

These healthy crepes are super easy to make, very sturdy, extremely versatile, and just downright incredible. Not to mention they’re only 21 calories each!

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To prepare the batter, we will be enlisting the help of our dear friend the blender. (My Vitamix and I are still very much in love.) Using a blender is the way of the crepe master (that’s you!). And just think of all the elbow grease you’re saving!

Now let the batter hang out in the fridge for at least an hour so these healthy crepes come out all sturdy and beautiful.

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And here they are! All sturdy and beautiful. Paris would be proud.

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Trick them out with your favorite toppings and get ready to smile with your mouth full.

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crepes-pinterest

Please note: The following recipe is NOT gluten or grain free, so please click for the recipe that is.

Adapted with love from the Food Network.

Yield: 20 crepes

5 minPrep Time:

10 minCook Time:

15 minTotal Time:

Ingredients

  • 2 eggs or 1 tablespoon Ener-g egg replacer mixed with 4 tablespoons water
  • 3/4 cup almond milk
  • 1/2 cup water
  • 1 cup white whole wheat flour
  • 3 tablespoons applesauce

Instructions

  1. Combine all of the ingredients in a blender and pulse for 10 seconds until combined. Place the crepe batter in the refrigerator for 1 hour, or up to 48 hours.
  2. Heat a small pan sprayed with cooking spray. Pour 1 ounce of batter into the pan and swirl to evenly spread. Cook for 30 seconds and carefully flip. Cook for another 10 seconds and remove. Lay the crepes out flat to cool. Repeated with the remaining batter. You can stack the crepes for storage once they have thoroughly cooled. Store in a zip lock bag in the fridge or freezer. Serve with any toppings your heart desires. Devour.
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https://www.foodiefiasco.com/healthy-crepes/

Nutrition

Calories: 23 cal
Fat: 0 grams g

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How would you enjoy your crepes?

Cheese is indeed like sunshine, but my heart belongs to peanut butter and banana.
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Comments

  1. you seriously read my mind! i had a delicious crepe just yesterday, filled with nutella as a treat for myself. i was wondering how i could recreate all that yummy goodness without feeling guilty and i got an email this morning notifying me that you posted this. it was amazing news to wake up to so thank you!!!
    Reply

      • Hi, Abigail!! Thank you for your feedback; we're so happy that you enjoyed the recipe:-) Did you scarf these babies down plain or top em with a lil something something to make them extra special??
        Reply

  3. Hey Kelly... cant wait to try these with coconut flour. how is the microwave cheesecake for one recipe going ? will you post one soon ? I REALLY am looking forward to THAT ! THANKS !
    Reply

  4. Kelly, Thank you for all the great recipes that are not only delicious, but healthy! I love the narrative that accompanies them and the insights into your life! I know you will produce a cook book in the not so distant future! Enjoy your creative talents! Love, Ms. Haen
    Reply

  5. I remember my first Paris crepe! It was avec chantilly. I still a fan of the simple whipped cream filling with a sprinkling of sugar, powdered or not. A little Nutella schmeared in there is also a beautiful thing.
    Reply

  8. love your recipes so much! they're my go to for every time i have a craving! i've looked everywhere and i don't think they sell white whole wheat flour in ireland :( is it a necessity for your recipes or can it be replaced with plain flour?
    Reply

  9. These were amazing! I made the vegan version and I was suprised how moist, chewy and sturdy they were. I will try and sub some flour with buckwheat flour to make some crêpes bretonnes. Bien joué!
    Reply

  10. Yet another one of your recipes I find myself book-marking for later. Looks fantastic! I was wondering if you could freeze the left over ones? I highly doubt that there will be any but just in case ;) Thanks :)
    Reply

  11. Do you have any suggested substitutions for the flour to make them Paleo? Either individual or combination of almond and coconut flour? Love your low carb healthy recipes!
    Reply

      • Hiya there Kelly! These crepes look beautiful! But, how big is each crepe made in the amounts you suggested? I don't want a crepe the size of my hand!
        Reply

        • Hi, Abigail! Thank you! These crepes may look nice, but they taste even better;-) If you choose to prepare 20 crepes with the recipe(cooking with 1 ounce-aka two tablespoons-of batter at a time), each one should be about the size of 1/4 of a piece of paper. That is basically the size of my hand, but then again I do have fairly small hands:-) Feel free to adjust the size of the crepes as you see fit, just remember to adjust the cooking time as well!
          Reply

  12. Hi there! Is there possibly an alternative for the egg replacer? I have a craving for crepes, but no Ener-g pusher near by ;-)
    Reply

    • I'm so glad that you enjoy these crepes, Sydney! They are fairly dainty, but are also so healthy that I doubt anyone would persuade you from making a second batch;-) What is your favorite kind of filling?
      Reply

  14. What are my favorite filling? Well, I do enjoy Greek yogurt or fresh strawberries, but by taste-wise I think the peanut butter+banana is food for the heavens!
    Reply

  15. I love your authenticity in your writing! I appreciate your pictures are what one would picture in their own home, even the messy, partly eaten ones. These are the food photos I love the most on blogs- the real ones! :) When I cook, it gets messy in the kitchen, after all, and those pots of soup are going to ha the sides all. Back to the crepes at hand, I will try these with substitutes for eggs, and while my first round will be with low gluten fresh-ground flour from a small farmer locally, and it is an heirloom soft white pastry flour, my next try will be with my fresh ground buckwheat flour or even local teff flour, when I come across it again. For my topping preferences, I used to opt for fresh ground almond butter and bananas, as a favorite. These days, since I know I am "addicted" to bananas and nut butter, in a sense-causing me to eat way too much sometimes, I choose a simple topping of u-pick or wild berries (from the freezer if it's fall or winter), and top with pumpkin seeds or walnuts, depending on what I feel like. In the batter, I will add a bit of cinnamon, cardamom, or chai spices to add more flavor too. Thank you for the inspiration. I will try this out and report back in the near future! :)
    Reply

  16. I'm from Paris, and you can be proud :) it's really good ! Just I will add a finger of salt, because we always did that ;) Bixx http://wild-child.fr/en
    Reply

  19. In Harajuku, Tokyo they put a half baked slice of cheesecake, strawberries, chocolate sauce and whipped cream and ice cream...not healthy but the best crepe I've ever had in my life!
    Reply

  22. hello! this looks great, but how many carbs are in it? my family is doing a low carb diet and need to know the numbers!!! thank you!!
    Reply

  27. I just made these tonight and wanted you to know they were absolutely outstanding! I can't rave about them enough, honestly. I've always been hesitant to try making crepes in the past as my pancake flipping skills... let's just say they leave much to be desired most of the time (I'm getting better, slowly but surely). I'm pleased to say these were delightfully easy to work with and I have declared them to be a new weekly staple. For toppings, I used blueberries, vanilla bean cheese, and a few sliced almonds. Tried my best to savour every bite, but sadly, it was gone all too soon!
    Reply

  28. wow, are those really only 23kcal per crepe? regular ones have aroun 115kcal. is it because you don't use fat? anyway, i was wondering if i could replace the eggs with something other than energ egg? thank you!
    Reply

    • Hi Nina! Yes, the low calorie count comes from the fact they they are fat free and a bit smaller than regular crepes. You can definitely give it a go with another egg replacer (flaxseed comes to mind), but I haven't tried it myself so I can't personally vouch for the result. Hope that helps!
      Reply

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