Crepes with Soaked Whole Wheat Flour

I adore French cuisine. Particularly, I love crepes. They are the perfect weekend breakfast. I love how versatile they are. They can be served savory or sweet. They can be served as a meal or as dessert. And, they are super simple to make. I was very happy with how this recipe turned out. Unlike, white flour crepes, these don't make me regret my choice to eat them afterwards. Because the flour is soaked, they are more nutritious, more filling, and easier to digest.

Crepes with Soaked Whole Wheat Flour

You Will Need:

1 cup whole wheat flour
1 cup whole milk yogurt
1/2 cup milk
1/4 teaspoon Celtic sea salt
2 eggs, beaten
Fat of choice

Makes 10 crepes

Soak flour in yogurt overnight. The following morning place soaked flour in blender with milk, salt and eggs. Blend for 45 seconds or until thoroughly mixed. Heat a pan on medium low. Add approximately 1/2 teaspoon fat of choice to pan. Allow to melt. Pour in 3 tablespoons of batter. Spread around the pan. Cook until the top begins to look dry. Flip and cook on opposite side for roughly thirty seconds. Repeat with remaining batter. Serve warm with toppings of choice (e.g. ricotta cheese and pear butter, banana and Greek yogurt, bacon and cheese, etc.)



  1. Quick question - do you refrigerate the flour/yogurt while soaking or leave it out at room temp? Covered?


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