Crepes with almond milk and sprouted wheat are a healthy alternative to traditional crepes made with refined flour. They can be packed with sweet or savory fillings for a hearty breakfast, healthy dinner or decadent dessert!
There’s something so special about those thin pancakes. Every time we made them when I was growing up, it felt like a special occasion, even though it wasn’t one! Probably because it took hours to make enough for our hungry family of 6… oh yeah, and they tasted amazing!
Now, with my own family, it still feels the same. Although, with the alteration I’ve made to my family’s crepe recipe, now I don’t feel sick after eating them. Enter sprouted wheat and almond milk!! I love these 2 simple ingredients because they make me feel good.
There are so many amazing savory and sweet fillings that you can combine to create crepe masterpieces! It’s also fun to customize fillings if you’re making them for a special occasion meal! For example, use blueberries, strawberries and whipped cream for your 4th of July brunch, cherries and whipped cream for Canada Day breakfast or lemon pudding or custard for an Easter treat! Oh, it’s so fun.
Are Crepes With Almond Milk and Sprouted Wheat Healthy?
Yes, these crepes are made with great ingredients!
Eggs – An amazing food that contains so many nutrients and vitamins. They are a great source of protein, good cholesterol, omega 3’s, choline and more! These nutrients can help reduce the risk of heart disease, improve eye health, improve brain health and more!
Sprouted Wheat – Wheat has many nutrients, but they remain locked up, in a way, if the naturally present phytic acid isn’t reduced. Phytic acid is like the jail guard that won’t let the nutrients out into your body. Sprouting the wheat dramatically decreases the phytic acid, therefore making the fiber, protein, vitamin C, folate, iron, zinc and other nutrients available for your body to utilize!
Almond Milk – For the healthiest option that’s free of preservatives and additives, make it yourself (easy guide here). It’s not a significant source of nutrients unless you purchase almond milk that’s been enriched with calcium, vitamin E, magnesium and other vitamins.
Butter – Grass-fed butter is a wonderful source of vitamin A, vitamin K2 and beta-carotene. It may lower the risk of breast cancer, boost energy, and improve digestive and eye health.
Coconut Oil (a substitute for butter in this recipe) – Contains healthy fatty acids, which can boost energy, assist in heart health, help brain function and improve metabolic health.
Where Can I Get Sprouted Wheat?
You can purchase sprouted wheat flour at many stores or online. You can also purchase your own wheat berries, sprout them yourself and mill into flour! This is the much cheaper option. Learn how to make your own sprouted wheat flour here.
Can Crepes With Almond Milk Be Reheated?
Yes, they can be microwaved for about 30 seconds, and if still not warm, microwave in 10 second intervals until hot. You can also warm a skillet, grease with butter or coconut oil and place crepe in for 30-45 seconds. Flip the crepe and warm for another 20-30 seconds until warmed through.
Can Crepes With Almond Milk Be Eaten Cold?
Definitely! Crepes can be enjoyed hot or cold. I actually prefer whipped cream in a cold crepe because it doesn’t melt everywhere. It stays cold, smooth and fresh tasting.
Can Crepes Be Made Ahead of Time?
Crepes take quite a bit of time to make, so it’s handy to prepare them ahead of time so you’re not slaving away while everyone else devours your crepes. They can be covered with saran wrap or placed in an airtight container and stored in the fridge for up to 3 days, but they are better the sooner they are eaten, so best to make them the day before serving.
Can Crepes With Almond Milk Be Frozen?
They can! Here is an in-depth article about different ways to freeze and reheat crepes for best results!
What Is the Best Flour For Crepes?
Many crepe recipes use all-purpose flour, which works well, but is not the healthiest option or even the best option to make the highest quality crepe. Because crepes are so thin and need to be pliable, yet sturdy, whole-wheat flour is the best option to achieve the perfect crepe. For easier digestibility of the wheat, crepes can be made with a sourdough starter (like this recipe) or with sprouted wheat flour.
Are These Vegan Crepes?
This recipe is not vegan, as it contains eggs. You can make it dairy-free by using any sort of plant-based milk and using coconut oil instead of butter.
Tips for Making Crepes With Almond Milk
- If you can, allow the batter to soak for 1 hour or more! It makes such a difference in the texture when using sprouted flour.
- Make sure the pan is hot before you put any batter in!
- Brush butter or coconut oil on the skillet between cooking each crepe (to prevent sticking and for a moist crepe).
Variations of Crepe Recipe
- You may use dairy milk if you have no issues with dairy and prefer it over almond milk
- Use any other plant-based milk such as coconut milk, oat milk, rice milk, etc, in place of almond milk
- Omit the coconut sugar if desired, especially for crepes with savory fillings
- Add in 1 tsp of vanilla extract if making sweet crepes, for an extra layer of flavor
- You can substitute a different flour for the sprouted wheat, although I have not tested any others. This recipe is formulated for sprouted wheat, so using another flour will likely change the texture and taste.
- Using coconut oil in place of butter in this recipe worked fine, but I did find the crepes to be slightly more fragile than when made with butter. Just a heads up!
Filling Ideas for Sweet Crepes
- Fresh fruit / berries
- Fruit salsa
- Fruit compote
- Whipped cream / coconut cream
- Dairy yogurt / coconut yogurt
- Maple syrup
- Peanut butter (or another nut butter)
- Cream cheese
- Lemon juice (just a squirt, in addition to fruit)
- Pie filling
- Toasted coconut
- Ice cream
- Chocolate spread (homemade is best- try this recipe!)
- Pumpkin spice sauce
- any combination of the above!
Filling Ideas for Savory Crepes
Savory Breakfast Crepe Filling
Combine a protein or two, plus a few vegetables and other toppings from the following lists to make a delicious savory crepe! You’ll need to cook all meat and some veggies (broccoli, asparagus, cabbage) before putting in the crepe.
- Scrambled eggs
- Roasted red peppers
- Green onions
- Sour cream
Savory Dinner Crepe Filling
- Taco meat and toppings
- Sauteed spinach and/or kale
- Caramelized onions
- Roasted garlic
- Fresh herbs
Tools You May Need
Crepes With Almond Milk Ingredients
2¼ cups almond milk
½ tsp sea salt
1½ cups sprouted wheat flour
2 tsp coconut sugar (optional)
¼ cup butter (preferably grass-fed) or coconut oil, melted
Crepes With Almond Milk Instructions
Mix eggs, almond milk, salt, flour and sugar (if using) in a blender. Scrape down the sides and blend again until smooth. It will be a frothy, bubbly and very runny batter.
Soak for at least 1½ hours, up to 8 hours. Although the sprouted wheat has already been made digestible, letting the batter rest and soak, even for a short time, will tremendously improve the texture of these crepes. This step is optional, but highly recommended!
Add melted butter or coconut oil and blend for about 15 seconds, until well incorporated and smooth.
Heat a cast-iron or nonstick skillet over medium heat. No need for a fancy crepe pan. It’s crucial to let the pan heat up before cooking the crepes. Grease the pan lightly with butter or coconut oil.
Measure out ¼ cup crepe batter and pour into the centre of the pan. Quickly take the handle of the pan and gently swirl the batter around to create a circle of thin batter. Cook for 2-3 minutes on the first side or until the top of the crepe is no longer shiny and little bubbles appear on the surface. Carefully flip with a spatula. The crepe should be a golden brown color. Cook 1-2 minutes on the second side. Remove from pan and grease the pan before cooking the next crepe. If crepes are crunchy or break when folded or rolled, reduce the cooking time.
The first crepe (or first couple of crepes…) is usually a failure for me, even though I’ve done this a million times. If it’s your first time, don’t give up and you will get the hang of it! Just enjoy snacking on the mangled ones while you cook the rest of them.)
Serve hot or cold and top with your favorite toppings (or try something new!). Makes approximately 15 crepes!
I would so appreciate a rating or comment below if you loved this recipe! And let me know your favorite topping combinations that I should try!
More Sprouted Grain Recipes
- GLUTEN-FREE PUMPKIN BARS
- GERMAN PANCAKES MADE WITH SPROUTED WHEAT
- CHERRY TART RECIPE WITH SPROUTED WHEAT CRUST
- SPROUTED WHEAT CRACKERS SEASONED 4 WAYS
- HEALTHY SPROUTED OATMEAL CHOCOLATE CHUNK COOKIES
- 3 eggs
- 2¼ cups almond milk or substitute
- ½ tsp sea salt
- 1½ cups sprouted wheat flour
- 2 tsp coconut sugar (optional)
- ¼ cup butter or coconut oil, melted
- Mix eggs, almond milk, salt, flour and sugar (if using) in a blender. Scrape down the sides and blend again until smooth. It will be a frothy, bubbly and very runny batter.
- Let soak for at least 1½ hours, up to 8 hours. This step is optional, but highly recommended! to improve the texture of the crepes.
- Add melted butter or coconut oil and blend for about 15 seconds, until well incorporated and smooth.
- Heat a cast-iron or nonstick skillet over medium heat. Let the pan heat up completely before cooking. Grease the pan lightly with butter or coconut oil.
- Measure out ¼ cup crepe batter and pour into the centre of the pan. Quickly take the handle of the pan and gently swirl the batter around to create a circle of thin batter. Cook for 2-3 minutes on the first side or until the top of the crepe is no longer shiny. Carefully flip with a spatula. The crepe should be a golden brown color. Cook 1-2 minutes on the second side. Remove from pan and grease the pan before cooking the next crepe.
- Serve hot or cold and top with your favorite toppings (or try something new!). Makes approximately 15 crepes!
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 112Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 45mgSodium: 119mgCarbohydrates: 13gFiber: 0gSugar: 2gProtein: 3g
This nutrient calculation is done by an automated calculator and may not be accurate.