Easy Whole Wheat Crepes with Coconut Oil and No Added Sugar
Light, soft, and made with coconut oil instead of butter, these whole-wheat crepes have no added sugar and are ready in just 45 minutes. Perfect for sweet or savory fillings, they are a healthy breakfast the whole family will love.
If you are looking for a healthy breakfast that is quick to make and a hit with the whole family, these whole-wheat crepes are the perfect choice. They are light, tender, and naturally flavorful thanks to coconut oil instead of butter. With no added sugar, you can enjoy them with fresh fruit, chocolate spread, savory meats, or cheese. This easy recipe takes only 45 minutes from start to finish, making it ideal for busy mornings when you want something wholesome yet satisfying.
I make these crepes almost every week (I am not kidding!). They are a staple in our home because they are fast to prepare and versatile. My kids get excited every time they see the batter on the counter. I love that I can use them to sneak more fruits into their diet. Topping them with bananas, blueberries, raspberries, or blackberries turns them into a naturally sweet and nutrient-rich treat.
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Why Use Whole Wheat Flour for Crepes
Growing up in Serbia, my mom always made crepes with white flour. They were delicious, but once I began focusing on clean eating, I switched to whole wheat flour for the extra fiber and nutrients. To my surprise, everyone enjoyed them just as much, and now they are our go-to version.
Whole wheat flour gives these crepes a slightly nutty flavor and makes them more filling, so you stay satisfied longer. If you are looking for more ways to use whole wheat flour, try my Whole-Wheat Chocolate Cookies or my Healthy Whole-Wheat Waffles.
No Sugar Added for More Flexibility
Leaving out the sugar makes these crepes a blank canvas. You can keep them savory with cheese and vegetables, or make them sweet with fruit and a drizzle of honey.
Here are some filling ideas to inspire you:
- Sweet: Spread apricot jam and sprinkle with ground walnuts, then top with berries.
- Chocolate: Spread a thin layer of Nutella (or try making my homemade Nutella!) or another chocolate spread and add sliced strawberries or bananas.
- Savory: Spread cream cheese, add smoked salmon, and sprinkle with fresh dill. Serve with a green salad or my Beet Salad with Feta.
- Kid favorite: A layer of apricot jam topped with a thin layer of Nutella and banana slices.
Why I Use Coconut Oil Instead of Butter
While butter works well in crepes, I like to experiment with healthier options. Coconut oil gives these whole-wheat crepes a subtle tropical flavor and works beautifully in the recipe. If you prefer butter, simply swap it in using the same amount.
Ingredients You'll Need
- 2 cups of whole-wheat flour (you can use white whole wheat flour also)
- 1 ⅛ cups of almond milk (or regular milk)
- 2 cups of sparkling water
- 2 eggs
- ¼ cup of melted coconut oil
How to Make Whole Wheat Crepes
- In a large bowl, mix whole wheat flour and milk until smooth.
- Slowly add the sparkling water while whisking to remove any lumps.
- Whisk the eggs in a separate bowl, then add them to the batter and mix well.
- Pour in the melted coconut oil while whisking to combine.
- Heat a nonstick pan over medium heat and lightly grease with coconut oil.
- Pour a small ladle of batter into the center of the pan and tilt quickly to spread it thin.
- Cook for 1 to 2 minutes until the edges look set, then flip and cook the other side.
- Transfer to a plate and cover to keep warm. Repeat until all the batter is used.
This recipe makes about 18 to 20 crepes, depending on the size of your pan.
Quick Tip!
Make sure the pan is hot before adding the batter so the crepes cook evenly.
FAQ
Yes. Whole-wheat crepes are higher in fiber and nutrients than those made with white flour. They keep you full longer and provide more vitamins and minerals, especially when paired with fresh fruit or protein-rich fillings.
Absolutely. Cook the crepes, let them cool completely, and store them in an airtight container in the refrigerator for up to three days. Reheat them in a skillet or microwave before serving.
You can go sweet or savory. Popular sweet fillings include fresh berries, Nutella, or jam with ground walnuts. Savory options include smoked salmon with cream cheese, or sautéed vegetables with cheese.
Yes. Stack cooled crepes with parchment paper between each one, place in a freezer bag, and freeze for up to two months. Thaw in the refrigerator and reheat before serving.
Serving Suggestions
- 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!
Storagge Suggestions
- 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.
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
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📖 Recipe
Easy Whole-Wheat Crepes without Sugar (with Coconut Oil)
Video
Ingredients
- 2 cups whole wheat flour
- 1 ⅛ cup almond milk or regular milk
- 2 cups sparkling water
- ¼ cup coconut oil
- 2 eggs
Instructions
- In a large mixing bowl, whisk together the whole wheat flour and milk until smooth.
- Gradually add sparkling water, whisking continuously to avoid lumps.
- In a separate bowl, beat the eggs. Add them to the batter and whisk until combined.
- Slowly pour in the melted coconut oil while whisking to distribute evenly.
- Heat a nonstick skillet over medium heat. Lightly grease with coconut oil.
- Pour a small ladle of batter into the pan and quickly swirl to coat the bottom.
- Cook for 1 to 2 minutes until the edges lift easily, then flip and cook for 1 to 2 minutes on the other side.
- Repeat until all batter is used, keeping cooked crepes warm under foil.
Notes
- The nutrition information provided is an estimate and may vary based on the specific ingredients you use.
- Toppings are not included in the calculation.
- Values are listed for one crepe, and a typical serving is about three crepes.
- For a step-by-step video and more helpful tips, see the post above.
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