Print Recipe
4 from 1 vote


Servings: 4



  • 1 cup whole wheat flour
  • 1/8 teaspoon salt
  • 1 1/2 cups milk
  • 2 eggs at room temperature
  • 2 tablespoons butter melted

Filling #1

  • 1 large ripe tomato chopped
  • 1/2 cup feta cheese crumbled
  • 1/4 cup fresh basil thinly sliced

Filling #2

  • 1/2 cup green onions sliced
  • 1/2 cup all natural, nitrate-free ham chopped or diced
  • 1/2 cup swiss cheese


  • In a small bowl mix together all sauce ingredients; set aside.
  • Melt butter; whisk with eggs.
  • Whisk milk, flour and salt. Add egg mixture and whisk thoroughly. Batter will be thin.
  • Preheat a 9-inch non-stick skillet on medium heat. Add butter to lightly coat pan.
  • Pour about 1-2 fluid ounces of batter and swirl to thinly cover bottom of pan.
  • Cook until the top of the crepe looks dry, and/or has popped bubbles, about 45 seconds.
  • Flip crepe and cook about 10 seconds.
  • Remove from heat.
  • In a line down the center of the crepe, add desired fillings.


Option: For a sweet crepe filling, sauté a large chopped apple with 1/8 teaspoon cinnamon, 2 teaspoons of real maple syrup or honey, and a tablespoon of chopped walnuts.
*Gluten-free or regular flour can be substituted, reduce the milk by 1/4 cup.