Breakfast/ Healthy

Strawberries and Cream Whole Wheat Crepes

March 10, 2017

Strawberries and Cream Crepe 2

Normally, I am out the door at 3:50 AM for work. So for me, a lazy morning is totally a thing, maybe even an event.  An event that entails extra sleep, a food celebration, accompanied with the always necessary cup of hot good coffee, while watching the sun rise, in fuzzy slippers…..

Can you tell I live for mornings?

In general, I am that loud, annoying, happy person, but most definitely am I always that person in the morning. Non-morning people, you have been warned.  Since mornings off are far and few between, I was absolutely feeling like Strawberries and Cream Whole Wheat Crepes were in order this morning. You really can’t have a bad day after you start it with these strawberries and cream whole wheat crepe babies.

Strawberries and Cream Crepe 3

Anytime that I have the ability, I try to clean up recipes and make them better for you. So why not crepes? By subbing out whole wheat flour for white bleached flour you keep all the nutritious properties including fiber, vitamin B-6 and E, folic acid, and magnesium. For the cream, I use a mixture of Greek yogurt with a dash of vanilla this gives this little breakfast gem a healthy amount of protein to sustain your appetite until a later snack or even lunch. Really you can use any filling to stuff these roll-ups of goodness, but it being February here in sunny Phoenix I chose strawberries since they are in season. But enough of the semantics, lets get cooking these strawberry and cream whole wheat crepes!

Strawberries and Cream Crepe 1


Strawberries and Cream Whole Wheat Crepes

Serves: 2-4
Cooking Time: 20 Min


  • Crepes:
  • 1/2 cup, Whole Wheat Flour
  • 1/4 cup, Almond Milk
  • 1/4 cup, Water
  • 2 Eggs
  • 1 Packet of Stevia
  • 1 tsp, Vanilla
  • Non-stick spray or oil of choice
  • Small Pinch of Salt
  • Filling:
  • 1 cup, Non-fat Greek Yogurt
  • 1 tbsp, Honey
  • 1 tsp, Cinnamon
  • 1/2 cup, Sliced Strawberries
  • 1/4 cup, Crushed Pecans



In a separate bowl, mix yogurt, honey, and cinnamon until well mixed, set aside in fridge


In a blender, combine crepe ingredients and blend on high for 30 seconds, if you have time, allow batter to sit in fridge for up to an hour to allow the flour to become fully hydrated


Heat oil a saute pan over medium heat until hot


Add batter and cook over low-medium heat, crepes are generally very thin so be careful to not over pour


When batter starts to bubble and is able to be pulled away from the pan, flip, and heat alternate side for about 30 seconds, repeat with the remainder of batter


To assemble, spread yogurt and top with strawberries and pecans, roll-up and top with additional strawberries, pecans, and drizzle honey

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