Whole Wheat Flax Seed Crepes


I have such a distinct memory of my mom making crepes for us when we were little. It was so special – and I thought she was the most amazing mom ever for being able to make them for us.

Then when I was in culinary school I had this wonderful teacher – well they were all wonderful – but this was your quintessential french chef and I learned so much from him.  I worked in his restaurant one day to help prepare for a party they were doing and one of my tasks was to make a huge pile of crepes. I was so nervous making them for him – but once you get the right temp and rhythm when you make crepes, even making them for a french chef is easy.

Chef Xavier and me at graduation:

chef x and me (1 of 1)So I decided to unleash these gems on my little people.  I used Alton Brown’s crepe recipe as the base and changed it by adding flax seed and switching the flour to whole wheat pastry flour.

Most crepe recipes tell you to let the batter sit at least an hour.  I made one batch of this and had it sit overnight, then they crushed that pile so had to make more and didn’t let it sit. No discernible difference. So make it the night before if you want to prepare – or whip it up on the spot.

You need – a non stick pan (smaller is easier to manage) – you don’t need a special crepe pan.  Usually the first crepe is a throwaway (into your mouth but not onto anyones plate because it won’t be pretty but it will taste great!).  Then once you get your groove on – between medium and medium high heat – adding few tablespoons of batter and tilting the pan to swirl it so it fills up most of the pan – waiting to see the bubbles, gently flipping it with a spatula and using your fingertips to secure the top of the crepe to assist in turning it over – you will fly through that batter and all of a sudden have a beautiful stack of them.

crepe pan (1 of 1)crepe pan2 (1 of 1)

I was just rolling them up in the pan as I took them out – but you can slide them out flat and put a filling in, you can leave them totally flat, or fold them into a triangle:

crepe plate (1 of 1)The children were appropriately thrilled:

crepe matty (1 of 1)crepe matty2 (1 of 1)crepe will (1 of 1)

Mouth full of crepe.

Mouth full of crepe.

crepe pile (1 of 1)

Whole Wheat Flax Seed Crepes
  • 2 eggs
  • ¾ cup almond milk (or regular/soy,etc)
  • ½ cup water
  • 3 Tablespoons melted butter
  • 1 cup whole wheat pastry flour
  • 1 heaping Tablespoon ground flax seed
  • 2 Tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon Maldon salt (or sea/kosher)
  • extra butter for pan
  • fillings of your choice
  1. Combine all ingredients in blender (except for butter for pan and fillings) and process until all blended.
  2. Heat small non stick pan over medium to medium high heat. Add enough butter to coat bottom of pan. Once that is melted, pour in few Tablespoons of batter (2-3) and pick pan up and tilt to spread the batter evenly out.
  3. Once a few small holes start appearing, slide a thin spatula underneath it, I usually put a finger or two on the top side of where the spatula is and gently flip. Just need 10-20 seconds on the other side.
  4. If it folds up when you flip it over, just roll it up as you take it out of the pan. Even the ugly ones are amazing to consume.
  5. They don’t need syrup but my kids are addicts.


How I dispense maple syrup - pours way too easily out of the store bought bottles.

How I dispense maple syrup – pours way too easily out of the store bought bottles.





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