Easy Blender Whole Wheat Pastry Flour Crêpes (with Cinnamon Apples)
Crêpes are not as hard to make as they seem, I promise! They are a fun breakfast option because you can put out lots of fruit and toppings like chocolate sauce and whipped cream and everyone can make their own! My family didn’t even notice that these were made with whole wheat flour, just make sure you use pastry flour as it is very different from the other kind of whole wheat flour. It is probably not traditional, but I personally find a blender is the easiest way to make crêpe batter. You can even make it in advance and store it in the blender container in the fridge and just give it another quick whiz before you cook the crêpes. Cooked crêpes also keep in the fridge for a few days, or you can freeze them for longer storage.
Ingredients
Cinnamon Apples
- 4 apples peeled, cored and thinly sliced
- 1 Tbsp butter
- 6 Tbsp brown sugar or to taste
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 2 T water + more as needed
Crêpes
- 1 cup whole wheat pastry flour
- 1 tsp sugar
- ⅛ tsp kosher salt
- 3 large eggs
- 1 ½ cups milk whole preferred
- 3 Tbsp butter divided
Serve with with (choose what you like!)
- Lemon wedges
- Raspberry, strawberry or apricot jam
- Sliced strawberries, peaches, bananas or other fruit
- Chocolate sauce
- Whipped cream
- Sugar powdered or granulated
- Nutella
Instructions
Cinnamon Apples
- Peel and core 4 apples and cut them into thin slices. Place in a bowl and combine with 6 T brown sugar (or to taste), 1 tsp cinnamon and 1/4 tsp nutmeg. Toss well to combine and coat the apples completely.
- Melt 1 T butter in medium skillet - preferably one that fits all the apples pretty much on a single layer. Add the apples and 2 T water to the skillet and cook for 10-15 minutes until the apples are soft to your liking, adding more water as needed. (I probably ended up adding a few more tablespoons.)
- Keep warm until ready to serve.
Crêpes
- Add flour, sugar, salt, eggs, milk and 1 T of melted butter to the jar of a blender. Process on high until all ingredients are fully combined and the consistency of heavy cream. I usually blend for 1 minute and then scrape down the sides and blend for another 20-30 seconds.
- Heat a nonstick skillet over medium to medium high heat. I use a 10 inch skillet, which produces a crepe that is approximately 7 inches and find it is perfect.
- Brush some of remaining melted butter on the pan with a silicone pastry brush. Lift the pan and add 3-4 T batter (I use a ¼ dry measuring cup) to the middle of the pan. Working quickly, swirl it around to cover the entire pan evenly with a thin layer of batter. (See video.) You can add a tiny bit more to cover any holes if needed.
- Return pan to the heat and cook for approximately 1 minute until the edges start to curl and you see a tiny bit of browning on the edge. (You can lift a bit of the crepe with a spatula to see if it is browning yet. I find a fish spatula works best.) Flip the crepe over and heat for approximately 30 seconds on the other side. Note: Depending on your stove and what type of pan you are using, the cooking could take more or less time. Also, the first crêpe is usually a disaster and not pretty at all! Do not panic. This is totally normal. It generally tastes fine, so you can eat it as a snack or give it to a hungry family member, or you can discard it.
- Remove to a plate and repeat until the remaining batter is finished. (Note: I use a dinner plate and slightly overlap the crêpes in a circle and find I don’t need to use parchment paper between the layers even if I put them in the fridge, but if you are freezing them, you should slack them evenly between pieces of parchment.)
- Serve immediately with any or all of the suggested toppings, putting the items in the middle of the crêpe and rolling each side over to create a sleeping bag shape. You can put additional items on top to make it pretty. Enjoy!