Recipe – Whole wheat crepes

My husband likes to make crepes pretty often, probably once every 2 weeks or so. Since it’s a popular food in our house, we made a few changes to a traditional Slovak recipe for palacinky (the Slovak version of crepes) by changing out some of the flour to whole wheat flour. Here’s the recipe:


  • 2 ½ cups of milk
  • 2 eggs
  • 1 cup whole wheat flour
  • ¾ cup all purpose flour
  • 2 level tablespoons sugar
  • a pinch of salt

Beat the eggs and add the milk, sugar and salt. Add the flour last, adding a bit more milk if the batter is too thick. The batter should be much thinner than typical pancake batter. After the batter is mixed, let it sit for 15 minutes.

Using a ladle, pour the batter onto a hot, buttered, non-stick pan or griddle. Slightly tilt the pan to spread the batter thinly over a larger area. Let it cook for a few minutes before turning it over. The crepe should brown slightly.

Possible filling ideas:

  • Fruit such as banana, strawberries, or raspberries
  • Nutella
  • Various jams such as strawberry or blueberry
  • Whipped cream

The pan is important. Of course a non-sick pan works the best. We use pans with concentric circles at the base so that it is easy to unstick whatever is cooking.

This can be important when making crepes because they tend to be fragile and can tear easily. The other option is to coat the pan with so much butter that the crepe is practically floating, but that’s not a good alternative.

We make crepes on 2 or 3 pans at once, in 3 sizes of pans. That can be nice too. I’ve noticed that people can be choosy over what size they want. Of course for little kids the smaller ones are better.

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