Easy Coconut Oil Whole-Wheat Crepes without Sugar 

These tasty whole-wheat crepes don’t have sugar and use coconut oil instead of butter. You can enjoy them with savory fillings or as a sweet treat.

It might surprise you, but I make crepes every week. Everyone in my household loves them, especially the kids.

Having crepes is a great way to include more fruits in your diet. I always top them with many fruits, such as bananas, blueberries, blackberries, and raspberries.

Whole-wheat flour for the Crepes

When we were kids in Serbia, our moms made crepes a lot, too. But they used all-purpose white flour. 

Since I’m into clean eating, I changed the recipe to whole-wheat flour. Surprisingly, nobody who has tried them has complained about the taste. These crepes are delicious!

If you’re curious why whole-wheat flour is so popular, check out my post on Whole-Wheat Chocolate Cookies and my Healthy & Easy Whole-Wheat Waffles recipe.

Sugar-Free Crepes

I’m leaving out the sugar in these delicious whole-wheat crepes, similar to how I do in my Fluffy Whole-Wheat Pancakes with Kefir Recipe. This way, you have the choice to enjoy them as savory crepes or sweet crepes.

Folding the crepes is fun; you can make them into a triangle (like in my photos) or roll them up. Whichever you pick, the crepes will taste equally delicious! Here are some tasty options to try:

• Spread jam like apricot, strawberry, or peach and sprinkle with 1-2 tablespoons of ground walnuts. Fold the crepes and top with your favorite fruits.
• Spread a thin layer of Nutella (or any chocolate hazelnut spread), fold the crepe, and add some fruits.
• Spread a thin layer of sour cream (or cream cheese), add prosciutto, and sprinkle with shredded cheese. Fold and enjoy with a side of fresh green salad.
• Make a spread with sour cream and dill, then spread it thinly on the crepe and top it with smoked salmon. Fold and enjoy with a freshly made Beet Salad with Feta Cheese. If you’re a fan of smoked salmon, you might like my Baked Feta Pasta with Smoked Salmon Recipe.
• My kids discovered a tasty option – spread a thin layer of apricot jam, add a thin layer of Nutella, and some banana slices. Fold the crepe and enjoy!

Using Coconut Oil Instead of Butter

Butter is a common ingredient in crepes. Although I often cook with butter, I like to explore healthier options when I can. While butter is fine in moderation, I once tried using coconut oil instead in this recipe and enjoyed the flavor. 

Since then, I’ve used coconut oil whenever I make these whole-wheat crepes. If you’re not a fan of coconut oil and prefer to use butter, you can still do so. Just swap the butter for coconut oil in a 1 to 1 ratio in the recipe below.

Ingredients You’ll Need and Cooking Tips and Tricks 

Here’s what you’ll need to make these tasty whole-wheat crepes:

• 2 cups of whole-wheat flour (you can use white whole wheat flour also)
• 1 1/8 cups of regular milk (or almond milk)
• 2 cups of sparkling water
• 2 eggs
• 1/4 cup of melted coconut oil

How to Make Sugar-Free Whole-Wheat Crepes

• In a large bowl, combine the whole-wheat flour and regular milk.
• Gradually pour in the sparkling water while whisking continuously until the mixture is smooth and free of lumps.
• Crack the eggs in a separate bowl and whisk well. Add them to the batter and mix until well incorporated.
• Slowly pour the melted coconut oil while whisking, ensuring it is evenly distributed throughout the crepe batter.
• Heat a non-stick pan or crepe pan over medium heat. Lightly grease the pan with coconut oil or cooking spray.
• Once the pan is hot, pour a ladleful of batter into the center of the pan.
• Quickly tilt the pan in a circular motion to spread the batter evenly, covering the bottom of the pan.
• Cook the crepe for about 1-2 minutes until the edges start lightly brown and the surface appears set.
• Using a spatula, carefully flip the crepe and cook on the other side for 1-2 minutes.
• After cooking, transfer the crepe to a plate and cover it with aluminum foil to maintain warmth while you cook the rest. I find that this step is essential to prevent the crepes from developing crispy edges, which can make folding difficult.
• Please take a look at the recipe card below for the full recipe and available nutrient data.

This recipe should yield 18-20 crepes, depending on the size of your pan and your preference for thickness. Adjust the amount of batter and cooking time according to your liking.

Serving Tips

• Once all the crepes are cooked, serve them warm with your favorite toppings and fillings.
• Crepes can be enjoyed sweet or savory, so feel free to get creative with your fillings.
• Some popular options include fresh fruits, Nutella, jam, whipped cream, savory meats, cheese, and vegetables.
• Roll or fold the crepes as desired and enjoy them as a delicious breakfast, brunch, dessert, or any time!

How to Store Crepes

• Allow the cooked crepes to cool completely to room temperature before storing them. This prevents condensation, which can make them soggy.
• Place the stacked crepes in an airtight container or resealable plastic bag. Press out as much air as possible before sealing to help keep them fresh.
• Store the container of crepes in the refrigerator. They can be kept refrigerated for up to 2-3 days.

Conclusion

So, to wrap things up, making crepes is fun and delicious! Whether using special ingredients like whole-wheat flour and coconut oil or just keeping it simple, paying attention to the details is essential. 

From mixing the batter to cooking and storing, every step counts. Adjust the heat, experiment with various fillings, and store them correctly to keep them fresh. And if you’re new to making crepes, don’t worry—it takes some practice to get them right. 

Even though I’ve been making them for a long time, I still can’t flip them in the air like some pros do 😏. Perhaps one day, I’ll get the hang of it.
Until then, savor your crepes, and feel free to share your experience in the comments below!

More Recipes You’ll Love

• Easy French Toast Recipe with Coconut Oil (No Butter) 
• Yogurt Parfait
• Easy & Healthy Breakfast Oatmeal with Fruit
• Easy Poached Eggs with Sliced Avocado on Toast
• Easy Fluffy Whole Wheat Pancakes with Kefir
• Easy and Healthy Avocado Toast with Tomatoes
• Easy Overnight Chia Seed Pudding with Fruit
• Shakshuka with Pasta Sauce and Leeks
• Healthy & Easy Whole-Wheat Waffles Recipe
• Easy Protein Balls with Chocolate and Coconut
• Simple Homemade Whole-Wheat Olive Bread Recipe