Healthy Whole Wheat Crepes Recipe - Food Faith Fitness (2024)

FAQs

Are crepes healthy for weight loss? ›

Fortunately, you don't have to eat bland, tasteless food to lose weight. Instead, you can eat tasty crepes. The key is to find healthy substitutes for the ingredients such as using whole-grain flour or buckwheat flour instead of refined flour and holding off on the syrup choices.

Crepes are a source of complex carbohydrates, which are an important source of energy for the body. They also contain protein, thanks to the eggs and milk used in their preparation. They can also be a good source of fiber if whole wheat flours are used, which are very healthy.

What's healthier: crêpes or pancakes? A single crêpe has less fat and calories than pancakes because they don't have the baking powder and, so, are less dense. However, they're not less calorific if you're stacking up double the amount of crêpes vs pancakes, so bear this in mind before you get carried away.

As for health benefits, they can be a good source of protein, fiber, and nutrients depending on the filling/toppings chosen. Some people also find that they are a great way to satisfy cravings without consuming too many calories. So, overall, crepes can be a tasty and nutritious addition to a balanced diet.

Nutritious and Filling

Although the overall nutrition varies according to the ingredients, savoury crepes, are considered to be a healthy choice. They have fewer calories, fats, carbohydrates and more proteins as compared to other foods such as pancakes and waffles.

Too much intake of saturated fat can raise your cholesterol levels, thereby increasing the risk of heart disease. Crepes contain relatively lower fat content in comparison to other items with each 10-inch crepe having around 3 g of fat, of which, only 1 g is saturated fat. Salt is the best source of sodium.

Crepes are as delicious as they are incredibly versatile. From dessert to dinner and breakfast, you can enjoy them all time of the day.

Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax. While it's not the end of the world if you skip this step, it is the secret to the most delicate, melt-in-your-mouth crepes. Let the batter stand at room temperature for 30 minutes, or refrigerate for up to two days.

French crepes were very popular because they were cheap to make and did not use many raw ingredients. Poor families could use leftover buckwheat porridge to make buckwheat crepes and minimize food waste. Nowadays, crepe restaurants, or "crêperies," are a common fixture in many French and European cities.

Every year on the 2nd of February, families all over France eat crêpes. The celebration is called “La Chandeleur” (Candlemas in English) and represents the final custom linked to the Christmas celebrations.

What goes with crepes? ›

My personal favorite of the combinations that I tried was chocolate hazelnut spread, raspberries, almonds, and cream cheese whipped cream. So good! I also tried blueberries, lemon curd, and cream cheese whipped cream, because it seemed an obvious combo! You could also do banana + coconut + chocolate spread.

Crepes are carbohydrate rich, as each 10-inch crepe contains 13 g of carbohydrates.

Crêpe batter is characterized by its liquidity, making it easy to spread in a thin layer. Crêpes are also characterized by their quick cooking time, usually 20–30 seconds per side. In older versions of crêpe recipes, beer or wine was used instead of milk.

French people don't eat crepes plain. Instead, they fill or top them with just about anything you can imagine. In a recent survey, the crêpe au sucre (crepe covered with melted butter and sprinkled with granulated sugar) was named as French people's favorite way to enjoy a crepe.

The history of crêpes dates back to 13th century Brittany, France. It seems a housewife there accidentally dribbled some thin porridge onto a hot, flat cooktop. Since people back then weren't inclined to waste even the smallest cooking mistakes, she ate it, the rest, as they say, is history.

When enjoyed in moderation and with mindful ingredient choices, crepes can be a delicious part of a weight-conscious diet.

Traditionally, crêpes are folded or shaped according to the recipe directions. However, there are many recipes that would work well with different types of folds. Crêpes are also very versatile. Once you have the basic crêpe recipe down, you can use whatever ingredients and folds you like.

Crêpes can actually be served hot, room temperature or cold. It really is up to personal preference. Serve warm and fresh after making them for breakfast, or refrigerate and serve chilled with cool toppings for an afternoon snack.

When you think of crepes, you may think that they're unhealthy because they taste so delicious! But the fact is, you can have BOTH- tasty crepes that use wholesome and healthy ingredients that you feel good about eating! To make these crepes, you will need: Whole wheat pastry flour.

There are 70 calories in 1 stik (15 g) of Roma Crepes Roll.

How many calories are in 2 crepes? ›

Nutrition summary:

There are 166 calories in 2 Plain Crepe. Calorie breakdown: 45% fat, 39% carbs, 16% protein.