Pancakes are my favorite breakfast food item. Fun fact: as a kid I would eat them so fast and barely chew because I always got excited for pancakes. Then I’d feel the lump of pancakes going down my esophagus and it would be an unpleasant feeling for a few seconds. Moral of the story, chew your food. Those pancakes weren’t going to run off my plate but for some reason I still would always eat them super fast. If you’re wondering what my go-to pancakes are, they’re definitely my fluffy brown rice pancakes or oatmeal pancakes.
Nowadays, I’m a mature adult who chews her food like she’s got a secret (She’s The Man fans?) and doesn’t chomp down a breakfast dish, unless I just came back from a run. Pancakes still are among my favorite breakfast items but I must say, crepes are creeping their way up there also. I love how crepes can be stuffed with sweet or savoury combinations, basically making them great for breakfast or lunch. Heck, even dinner. Do you ever have those nights when you just want breakfast food for dinner? There’s a word for that and it’s brinner. Well, let me tell you, I have been enjoying these crepes for more than just breakfast. Last week I made the adult decision to have brinner and stuffed these crepes with scrambles eggs and avocado. It was heavenly.
I’m using sprouted whole wheat flour by One Degree Organic Foods, containing the germ and bran – all the fiber! All of the grains used in their flours are grown without chemicals or animal-based fertilizers. They then sprout them, which is better for digestion and also boosts the nutritional content. I especially love how all of their flours show the location and picture of the farmer who produced the grain. I love knowing where my food comes from and it truly shows that One Degree Organic Foods cares about their ingredients, as well as the people who make them.
You can go WILD with toppings and fillings when it comes to crepes because they’re equally delicious sweet and savoury. Some of my favourite sweet fillings are caramelized bananas, peanut butter & jelly and chopped dark chocolate with peanut butter. I also really love them just simple with pure maple syrup.
These crepes are oh-so simple to make. All you need is:
milk of choice
Whole Wheat Crepes (makes 18-20, depending pan-size)
- 1 cup whole wheat flour (spelt flour works great also)
- 1 1/4 cup milk of choice
- 2 eggs
- 4 tbsp maple syrup
- 3 tbsp ghee, melted
- In a bowl, whisk the milk, eggs, maple syrup and melted ghee.
- Add the whole wheat flour and whisk until combined.
- Let batter rest for 30 minutes in the fridge.
- Cook crepes on a greased pan by adding a small amount of batter and swirling the pan so the batter covers the surface. Crepes will cook about 1 minute per side. Enjoy!
Thank you One Degree Organic Foods for sponsoring this post! I feel so blessed to work with brands I love and that support me. All opinions are always my own.