Whole Wheat Flour Crepes with Milk
Enjoy the taste of crepes made with whole wheat flour. Even though this flour is coarser than regular wheat flour, the crepes turn out soft and tender. Their taste and color are a little different from the usual kind, but that is actually a good thing, because whole grain flour is rich in fiber and minerals.
Updated : 13 May, 2026
Easy
About 45 min.
Ingredients
Batter
600 milliliters
Milk
220 grams
Whole-wheat flour
2
Eggs
3 tablespoon
Vegetable oil
2 tablespoon
Sugar
0.25 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make crepes from whole wheat flour? Prepare the ingredients. All the products should be at room temperature, so take the milk and eggs out of the refrigerator about 1-1.5 hours in advance. Use large eggs. Whole wheat flour differs from regular flour because it is more coarsely ground. The entire wheat grain is used: not only the inner part, but also the outer layer. Regular flour contains only the inner part of the grain.
Step 2
Combine the eggs with the sugar and whisk until smooth.
Step 3
Pour about half of the milk, 300 ml, about 1 1/4 cups, into the beaten eggs and stir.
Step 4
Whole wheat flour is milled only once, so it is coarser and its particles are larger. It has a pale cream color because it contains the outer layer of the grain, so this flour should be sifted through a fine sieve, and it is better to sift it twice rather than once.
Step 5
Add the sifted flour to the batter and add the salt.
Step 6
Mix everything well with a whisk until smooth. At this stage, any lumps break up very well because of the batter’s thickness.
Step 7
Pour in the remaining milk and the vegetable oil. Mix everything well again so the oil is fully distributed throughout the batter.
Step 8
Let the batter rest for 20 minutes at room temperature. During this time, the gluten in the flour will begin to thicken the batter slightly. So if you notice that the batter has become thicker than it was before, that is exactly how it should be. It should have a consistency similar to thin sour cream. If needed, add a little more flour. Before frying, stir the batter well again with a whisk or ladle.
Step 9
Heat the skillet well and brush it with vegetable oil. Pour in a small amount of batter with a ladle and spread it over the whole skillet. Cook the crepes on both sides until golden. I recommend brushing the skillet with oil before each crepe. I made them both with and without oil, but with oil the crepes turn out more porous and do not dry out.
Step 10
Stack the finished crepes one on top of another. Once the last crepe is cooked, serve them. These crepes are perfect for filling with meat, farmer cheese, or fruit. Enjoy your meal!
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