Crepe that’s good!

My mouth is watering just looking at these delicious crepes.  For your convenience I will begin with the WHAT and HOW to make them for immediate Crepe Action! I will follow-up with the WHO WHERE and WHY.


What’s in a Crepe?

Crepes, with Savory Veggie Filling. Makes 10.
Prep Time, 10 minutes
Cook Time, 10 minutes
Eat Time, Priceless



  • 2 eggs
  • 1 cup almond milk
  • 1/4 cup water
  • 1 cup whole grain flour (see organic section)
  • 2 tbsp stevia
  • 3 tbsp melted butter
  • a dash of sea salt


  • 1 onion
  • 6 mini peppers or 2 bell peppers
  • 2 cup chopped mushrooms
  • 1 cup spinach
  • a dash of sea salt
  • 2 tbsp blue cheese

HOW It’s Done:

Crepes: Combine liquid ingredients, whisk until smooth. Combine dry ingredients. Mix together, stir until batter is smooth. It should be thin like cake batter. Prepare to make crepes with large spoon and hot griddle or frying pan. Lay a spoonful of batter onto center of pan. With the back side of the spoon immediately spread batter outward in a circular motion to create flat circle, approx 7″ diameter. Wait for entire surface to bubble and flip.

Filling: Chop all vegetables into chunky bite size pieces. Toss into hot griddle with 1 tbsp oil. Add salt. Stir until onions are transparent. Stir in blue cheese before serving.

To serve, place a large spoonful of filling across center of crepe. Roll. Repeat.

crepestir frycrepe

The Story:

It was a Saturday morning, I was rather hungry from last night’s festivities… but the typical greasy breakfast would not do my body any good. There is no excuse to eat greasy food when you can avoid it, and I’ve been doing so well sticking to my hearty & nutritious diet!

So I opted to making healthy crepes. This enabled me to have ALL the joys of cooking breakfast, AND the joys of eating it, WITHOUT feeling guilty afterwards.

But crepes aren’t healthy!? OH CREPE! At least not when you use pounds of sugar and flour and butter and milk…

I swapped flour for a whole wheat option, used stevia instead of sugar, and unsweetened almond milk.

The rest was simple, I tried to follow a recipe but let’s be realistic, that’s not gonna happen. Instead I just eye-balled the ingredients like a mad man and mixed it all together until I had a creamy batter.

Most people making crepes will tell you to follow all the ingredients and set it aside so the batter has time to settle and the bubbles time to pop… I say whatever. I’ve made crepes the “right way” and I’ve made them “my way” and they look the same and they have the same texture. They also both get gobbled up in a matter of minutes.

The only real trick I’ve learned when crepe making is the technique in ladling the batter onto the griddle or frying pan. You must work quickly and intentionally. You cannot ignore the crepes at this point. Use a large round  spoon to scoop up the batter and lay it onto the griddle. I already told you how to spread it out in a circle. Be sure you fill in any little gaps, and remember thin is key. If your batter is too thick it will not spread well and you will have pancakes (which is fine if you love pancakes!) A thick batter has a simple fix: add more liquid (almond milk or water).

This is just my way of cooking crepes. I am also excited about all the other savory variables I can add to the center, next time I make this recipe. Ham and cheese are the most common, but adding veggies never hurt nobody! Just think: what would you like in a sandwich? And work from there. The French might hate me for straying from the original plan, but this is America – I do what I want! To make this recipe as healthy as possible, eat less crepes but fill the one or two you are having with more filling and eat them like tacos. The healthier you get, the less crepe you get – but the less crepey you’ll feel! *ba-dum-CH!*

For more healthy recipes check out my health food column here. Click the images above to repin!  Share this recipe with your friends with the buttons below. But most importantly, MAKE IT for them!

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