For a great start to your day, have these Savory Whole Wheat Crepes as a breakfast, full of exotic and spicy flavors that come from vegetable savory fillings!
If you are anything like me, you would understand the need for a savory breakfast. I love desserts and sweet crepes, yet the salt craving I have after them is unbearable. Over the years, I have realized, I need a breakfast that has salt content in the right proportion and dessert won't suffice that. That's how I curated the recipe for the savory crepes!
Made with a batter of whole-wheat flour, milk, and salt using a flat Iron Tawa (Pan), this recipe for whole-wheat crepes is a savory twist to classic French recipes.
A total comfort meal that can be made ahead of time. Made from scratch, each component of this recipe is made using simple ingredients and easy steps. Team these crepes with a dip of your choice or a bowl of soup for a complete meal.
Find More Breakfasts: Moong Dal Cheela, Podi Dosa, Homemade Beet Wraps, Healthy Paneer Wrap.
Ingredients
For The Wheat Crepe
- Whole Wheat Flour- Can use gf flour- ragi, or buckwheat flour.
- Milk- This recipe uses single-toned dairy milk. You may use whole milk as well. If you want to make it vegan, use any plant-based milk
- Ghee
- Salt
- Black Pepper
- Water is added along with milk to make wheat batter.
For The Crepe Fillings-
- Onion
- Tomato
- Capsicum- can use any bell peppers.
- Butter
- Maggi (Optional)
- Mayonnaise
How To Make Homemade Crepes (Wheat)
Step 1 Make Crepe Batter
In a large bowl, add dry ingredients: wheat flour, salt, and black pepper. Gradually add room-temperature 1 cup of milk. Add desi ghee for a smooth batter. Let the batter rest for 5 minutes.
Add water to adjust the consistency. We don't wish to have a very thick batter. The crepes are thinner than the pancakes.
Step 2 Make Crepe
On a hot skillet or pan (Heat pan for 2 min on full and simmer), add ghee and spread a ladle full of batter gently in the center of the pan. Cover it with a lid for perfect cooking within.
Once the bubbles appear, the color of the dough changes and darkens a bit. Then apply ghee and scrape sides to flip and cook from the other side. It takes about 2-3 minutes to cook on medium-high heat. Use an onion to clean the pan after making the first crepe. This step helps in avoiding anything sticking to the bottom of the pan.
Pls note I have used heavy Iron Tawa. You may use non-stick pans or an iron skillet.
Step 3 Cook Filling and Assemble It.
While the Crepe is being made, in another pan, cook the vegetable filling in butter. In melted butter, mild cook onion, capsicum, and tomatoes and add boiled maggi to it along with maggi masala. If you don't have Maggi, you may use any pasta and add salt and pepper to it.
Add a layer of mayonnaise to the cooked crepe, stuff it with vegetable Maggi filling and wrap it.
Step 4 Serve It
Serve the delicious savory crepes with a choice of your dip! Enjoy!
Expert Tips
- Use raw onion to clean the flat pan (Tawa) after every new crepe.
- Don't pour batter over very hot or cool Tawa.
- Cook on medium flame with a lid.
- Use milk and water at room temperature.
- The batter should not be very thick.
Storage Suggestions
I recommend consuming the crepes fresh, though the batter can be made in advance and stored in the refrigerator for 2 days. Keep the batter in an airtight container with a lid. Make sure to let the batter attain room temperature before making crepes.
Recipe FAQs
Savory crepes are a version of french galette, which is made of buckwheat, water and salt.
Vegan crepes are made using almond milk or any dairy free milk and if cheese is added, that is vegan too.
Crepes can be made with wheat flour and milk batter. Let the batter rest for a few hrs for best results.
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Have you tried this recipe? Please leave a comment below and let me know what sides you served it with! If you loved it, feel free to share this post with your friends who love simple Indian cooking.
Homemade Whole Wheat Crepes (Savory)
Equipment
- 1 Iron Tawa Making flat crepe
- 1 Large Bowl making wheat batter
- 1 Sauce Pan making vegetable filling with Maggi Noodles
Ingredients
Crepe
- 1 cup Wheat flour Atta
- 0.25 cup milk
- salt and black pepper as per taste
- 4 tablespoon Desi ghee
- 1 cup water adjust as needed
Filling
- 1 small onion
- 1 small tomato
- 1 small capsicum
- 1 small pack maggi with masala I have used Plain Maggi. You may use any.
- 1 tablespoon butter
- 1 tablespoon Mayonnaise
Instructions
- In a large bowl, add dry ingredients: wheat flour, salt, and black pepper. Gradually add room-temperature 1 cup of milk. Add desi ghee for a smooth batter. Let the batter rest for 5 minutes.Add water to adjust the consistency. We don't wish to have a very thick batter. The crepes are thinner than the pancakes.
- On a hot skillet or pan (Heat pan for 2 min on full and simmer), add ghee and spread a ladle full of batter gently in the center of the pan. Cover it with a lid for perfect cooking within. Once the bubbles appear, the color of the dough changes and darkens a bit. Then apply ghee and scrape sides to flip and cook from the other side. It takes about 2-3 minutes to cook on medium-high heat.Use an onion to clean the pan after making the first crepe. This step helps in avoiding anything sticking to the bottom of the pan.Pls note I have used heavy Iron Tawa. You may use non-stick pans or an iron skillet.
- While the Crepe is being made, in another pan, cook the vegetable filling in butter. In melted butter, mild cook onion, capsicum, and tomatoes and add boiled maggi to it along with maggi masala. If you don't have Maggi, you may use any pasta and add salt and pepper to it.Add a layer of mayonnaise to the cooked crepe, stuff it with vegetable Maggi filling and wrap it
- Serve the delicious savory crepes with a choice of your dip! Enjoy!
Notes
- Use raw onion to clean the flat pan (Tawa) after every new crepe.
- Don't pour batter over very hot or cool Tawa.
- Cook on simmer with a lid.
- Batter should not be very thick.
| Nutrition Facts | |
|---|---|
| Serving size: 1 crepe | |
| Servings: 5 | |
| Amount per serving | |
| Calories | 187 |
| % Daily Value* | |
| Total Fat 8.1g | 10% |
| Saturated Fat 4.3g | 22% |
| Cholesterol 15mg | 5% |
| Sodium 51mg | 2% |
| Total Carbohydrate 24.2g | 9% |
| Dietary Fiber 1.3g | 5% |
| Total Sugars 2.6g | |
| Protein 4.1g | |
| Vitamin D 2mcg | 9% |
| Calcium 40mg | 3% |
| Iron 1mg | 7% |
| Potassium 103mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Anonymous says
Such a great way to make crepes! Never tried wheat ones! Thank you for sharing
vegbuffet says
Thank you! Do share your views when you try these wheat crepes!