Better late than never pancakes22

Posted on February 26, 2009 by ChristieBreakfast, Sweet Treats, Vegetarian

[Wholemeal crepes with raw sugar and lemon]

With the realisation that in approximately 40 days I’ll be indulging in quite a lot of the darkest chocolate I can find I decided to make a healthier pancake to celebrate today.

It’s unthinkable, of course, to go without. I’m a 21st century woman after all – yes I can have my (pan)cake and eat it too! Thank you very much.

I just have to be clever about it.

Growing up we ate a fair amount of crepes as my Mum loves them. Our favourite meal was schnitzel, mashed potatoes and cabbage salad followed by a big pile of crepes. Mum would start at 3pm with a production line in the kitchen to make the schnitzel from scratch.

Flour, egg, crumbs. Repeat. Repeat. Repeat… so many times. She’d make loads so that we could have them on sandwiches for the next week. Although with 4 children and a hungry husband they were gone well before the week was out.

Then there was the crepes. She’d make up a big bowl of batter and slave over a hot stove cooking crepe after crepe after crepe. Yes, that’s after deep frying all those schnitzels! A mothers love is endless.

One of the things I like most about being able to cook is that when I get a food craving I can satisfy it. Unlike when I was a child and I would long for those schnitzel and crepes only to be told ‘not tonight’.

Which leads me to today’s crepes. The ones I made because it’s pancake Tuesday and I genuinely felt like them and just because I can!

I’ve always wanted to try making a healthier crepe – I used wholemeal flour and skimmed milk and they worked out beautifully. They were only the slightest bit thicker and chewier due to the wholemeal flour but were well worth it for the piece of mind (where my mind was already filled with delectable chocolate).

My favourite way to eat crepes is with raw sugar and a squeeze of fresh lemon. Or sometimes with homemade plum jam. A very Hungarian way to serve them is Magyar Palacsinta; the crepes are filled with a mixture of cottage cheese and sultanas and then rolled up and baked. It’s very moreish.

However you decide to serve them make sure you enjoy every single mouthful.

Have fun flipping those crepes! Christie x

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Wholemeal crepes
makes 16 using a 20cm pan

2 1/2 cups wholemeal flour, sifted
500ml milk
2 eggs, lightly beaten
pinch of salt
butter for frying

1. Whisk all the ingredients, except the butter, in a large bowl and set aside for 30 minutes at room temperature.

2. Heat a 20cm frying pan over high heat, add a little butter and allow it to melt. Using a ladle, pour in just enough batter to almost cover the base of the pan. Immediately tilt the pan to distribute the batter evenly and thinly.

3. When small bubbles appear on the surface (about 30 secs) flip and cook for about 10 seconds. Transfer to a plate and repeat until all the batter has been used up. Serve with your favourite topping.

LOVE SWEET STUFF? Check these out:

Poached peach in honey sauce w/ passionfruit mascarpone (GF, V)
Vegan vanilla sponge cake (V, VG)
Apple and macadamia nut crumble (V)

  • I have never had crepes with raw sugar a squeeze of fresh lemon before, but I think I am going to like it. After all, I like a squeeze of lemon on everything, especially fresh tropical fruits (it’s a Thai thing …). Will have to try it. Thanks, Christie.

  • Ricotta and sultana filling sounds lovely. Good on you for using wholemeal flour, it’s nice to have a healthy side to your sweets.

  • Oohh wooww what an awesome Mum! Schnitzel and crepes mmmm! Your crepes look fantastic yyuummm and yay for healthiness as well (so we can eat more ^^!)

  • They are GORGEOUS! I am not a very talented crepe-flipper, but this recipe totally gives me an excuse to pratice :)

  • Wholemeal pancakes! I’ve never tried these but I’m willing to give these a go. And don’t worry it’s still Pancake Day in some countries! :P Lemon sugar pancakes are my favourite along with Morello Cherry jam pancakes. Yum!

  • That’s very health conscious of yo Christie…I like sugar and lemon on mine as well. These are beautiful pics too!

  • I never thought to try them with wholemeal flour, they look good though! You certainly are health conscious, but that’s obviously a good thing! Good on ya.

  • Simple & pure deliciousness!!!!MMMM…

  • I made a healthier pancake this year too. Mine were the thick kind but I like your thought to make a wholemeal crepe. I always think of crepes as too delicate to mess with, but it looks like you’ve done a beautiful update!

  • Yum!

    My boyfriend and I made crepes for a dozen people just recently (I made the batter; he did the flipping). We offered 3 differently toppings: chocolate/cherry, banana/dulce de luche and orange liquer/zest. People loved them!

  • Healthy pancakes! Love it, just what I need now =)

  • I love crepes! So many options, so simple yet divine!

  • The crepes look really nice. I’ve gone down the healthier path on occasion using a good soy milk as a substitute.

    Also, nice selection of jam. So much better than most of the other ones you’ll find in the supermaket aisle.

  • @Leela – I love lemon and lime squeezed on fruit too – yum!
    @Arwen – That was the plan, to make them healthier, I just had to stop myself eating more because of it ;)
    @Ffichiban – NO! Although I always think that too ;)
    @Katie – It takes a lot of practice, but once you’ve mastered it it’s like riding a bike – you never forget. It’s all in the wrist!
    @Lorraine – Oh morello cherry jam – a fabulous idea!
    @Peter G – Thanks! Means a lot coming from you because I absolutely adore your photos.
    @Helen – Ah, I try. But I also eat at Bodeans. All in moderation, yeah?
    @Sophie – thank you darling! Yum indeed.
    @Lisa – Your pancakes look wonderful! I’m a fan of crepes, but could be swayed into your lovely thick version :)
    @Helen – Oohhh banana/dulce de luche is a beautiful combination.
    @PigPig – Why is that? Has someone been indulging? :)
    @Jennifer – They are simple but oh so comforting.
    @Simon – I almost used soy milk. Will definitely give it a go next time. Thanks for the tip. And yes that’s St Dalfour jam in the background – no cane sugar at all! Just fruit and concentrated fruit juice. Delicious.

  • While on soy milk, I’d be choosey about the one you use for it. I’ve found some soy milks had a weird aftertaste, which transfered across to the end product. Bonsoy worked for me but it’s the only soy milk I like. Whichever way you go, it’s just something to bear in mind.

    Excuse me if this sounds like an infomercial. If you’re wondering, I don’t work for Bonsoy :)

  • @Simon – Absolutely! I’m a bit of a soy milk connoisseur and 100% agree that bonsoy is the best soy milk around :)

  • Your way of eating crepes sounds very yummy! Ooh I would’ve loved growing up with these, I’ve only had them once and have never made them myself! :P I’m missing out. It was good hearin’ from ya, Christie :).

  • Tanya

    it is russian pancake

  • Y

    Lovely photo! I love lemon and sugar on mine too. Or sometimes a berry jam of some sort.

  • @Sophie – Please make a gluten free version Soph! :)
    @Tanya – Yes, they’re flat like crepes in Russia too :)
    @Y – Thanks! Mmm berry jam – Hanks? Yes!

  • Leanne

    Most of the wholemeal flour doesn’t pass through the sieve. How do you solve this problem with wholemeal flour?

    • Hi Leanne,

      Simply add a little more to make up for the chunks that don’t make it through! Tip the chunky bits into a measuring cup and add the same amount of flour back into the sieve. When I bake with wholemeal flour I usually leave all the parts of the grain in the recipe (for example, in a cake), but it doesn’t really work with crepes as it affects the texture too much. I hope that has answered your question.


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