10 comments already!

Stuffed Crepes Recipe with whole wheat flour and two fruit fillings: mango apple and strawberry banana. | ifoodreal.com

In our household, we do not think of crepes as a delicate French dessert but rather an inexpensive breakfast for dinner with amazing lunch leftovers, for school or work (big “yaaay” for divided containers). Making crepes might seem like an intimidating long process but in reality it doesn’t take longer than preparing a casserole. I usually make crepes during a few hours meal prep I do a few times a week (freezer friendly alternative would be clean eating waffles recipeapplesauce waffles and oatmeal protein waffles). While each crepe is cooking, I can work on other dishes. I find preparing large batches of food therapeutical. Although no matter how much food I make, I end up cooking every day…

Big time saving tip: make satisfying stuffed crepes so all your hungry big and little people have 2 or 3 and are full. Using whole wheat flour is absolutely possible and necessary to fill up bellies with fibre. That way 21 stuffed crepes will go a loooooong way for you.

Stuffed Crepes Recipe with whole wheat flour and two fruit fillings: mango apple and strawberry banana. | ifoodreal.com

Any 3rd world country citizen is a master of stretching its food, trust me. Stuffed crepes is a great example as you can use up all your fruit and pantry leftovers. My mom and grandma always made sweet or savoury stuffed crepes. But they rather rolled them than folded. Any way works.

Stuffed Crepes Recipe with whole wheat flour and two fruit fillings: mango apple and strawberry banana. | ifoodreal.com

I used Olga’s Flavor Factory’s (sweet Russian blogger who is about to have a baby) recipe for the crepes, swapped white for whole wheat flour (spelt would be great too) and adjusted the amount of liquids. Batter should be very runny. So runny that it can flow easily all over skillet and cover it completely to form a crepe. Makes sense, right?!

Then to make a crepe, hold hot skillet in the air above the stove. Pour batter in the middle and quickly tilt skillet around until a crepe forms. The key is to be quick and it usually takes a few crepes to get a hang of the process.

Stuffed Crepes Recipe with whole wheat flour and two fruit fillings: mango apple and strawberry banana. | ifoodreal.com

Then you wait for golden and dry edges to appear, and flip with a thin spatula. Cook for another 45 seconds and your crepe is done. Don’t worry about dry parts and edges. As crepes sit in a stack they will soften. Even more, once you fold and cram stuffed crepes in a dish together. Depending on the skillet you use, you might or might not need to spray it with cooking spray before each crepe.

Stuffed Crepes Recipe with whole wheat flour and two fruit fillings: mango apple and strawberry banana. | ifoodreal.com

My mom stuffed crepes with coarsely grated peeled apple. I really went with what I had on hand and decided to make crepes more filling and serve for dinner instead of an after school snack. Adding chia seeds was genius because they added crunch, fibre, healthy fat and kids wouldn’t even see or taste them. Plus they absorbed fruit juice in the filling so it won’t be dripping.

For the mango apple filling I coarsely grated ripe mango and it was so easy to just work around the pit. Make sure to peel your apples as kids do not like grated peel, trust me. It contains a lot of nutrients, so I added it to a green smoothie I was making that day. And later on my kids drank it anyways LOL.

Stuffed Crepes Recipe with whole wheat flour and two fruit fillings: mango apple and strawberry banana. | ifoodreal.com

As crepes are cooking, I stack them neatly on a dinner plate. Then just spread the filling evenly all over  the crepe, fold in half and then again in half. Stack in a baking dish and refrigerate for a few days.

Stuffed Crepes Recipe with whole wheat flour and two fruit fillings: mango apple and strawberry banana. | ifoodreal.com

Last week I became a proud owner of a 6 lbs bucket raw unpasteurized honey just for $30. It is almost organic and comes from a farm just 15 minutes away from my house. I went to stock up on meat and my lovely farmer Karen had this honey for sale. Lately, I have been debating a lot what is better: organic honey, raw honey, local honey or honey from Costco?! It seems hard to get everything at once and since Canadian $ isn’t that good, my Amazon purchases from the US had to downsize a bit. I went on and on asking Karen about what happens to her honey. Mainly, I am just so curious about where our food comes from, probably because we are so detached from the process of growing it. The verdict for my honey was that it is collected by bees from wildflowers, that are not sprayed, that my cows and chicken eats. Then it goes straight into my bucket. Karen’s neighbours probably spray but this almost organic unpasteurized honey with more nutrients and vitamins is pretty darn good enough for me.

Where do you get your honey and what do you know about honey that I don’t know?:)

P.S. If you live near by, I encourage you to visit Karen for local raw honey and grass-fed meat @ Karen’s Koop 28203 Lougheed Highway, Maple Ridge, BC. Call her for hours @ 604.462.1001.

Stuffed Crepes Recipe with whole wheat flour and two fruit fillings: mango apple and strawberry banana. | ifoodreal.com

Stuffed Crepes with Fruit

Stuffed Crepes with Fruit

Ingredients

  • 3 large eggs
  • 3 1/2 cups any milk (I used unsweetened almond milk)
  • 1/2 cup water
  • 3 tbsp butter, melted
  • 3 tbsp raw honey or maple syrup
  • 1/2 tsp salt
  • 1 3/4 cups whole wheat or spelt flour
  • Cooking spray (I use Misto)
  • Mango Apple Filling:
  • 1 medium ripe mango, peeled and coarsely grated
  • 3 medium apples, peeled and coarsely grated
  • 3 tbsp chia seeds
  • Banana Strawberry Filling:
  • 3 large ripe bananas, mashed
  • 1 cup strawberries, chopped (I used frozen)
  • 3 tbsp chia seeds
  • Dash cinnamon
  • Dash pure vanilla extract

Directions

  1. In a large mixing bowl, whisk the eggs. Add milk, water, butter, honey, salt and whisk to combine. Add flour and whisk again until thoroughly combined. Batter should be very runny, not like a pancake batter. You can prepare it in advance and refrigerate overnight.
  2. Preheat medium (10") non-stick skillet on medium heat and spray with cooking spray. Hot skillet is very important for successful crepes. Hold skillet in the air, pour 1/4 cup batter in the centre and quickly tilt it to distribute batter evenly all around. The key is to be quick and it usually takes a few crepes to get a hang of the process. Cook for 2 minutes or until dry golden edges appear. Then using thin spatula flip and cook for another 45 seconds. Repeat this step with remaining batter. Depending on the skillet you use, you might or might not need to spray it with cooking spray before each crepe.
  3. While making crepes, prepare both fillings in separate medium bowls. Just mix ingredients with a fork.
  4. Spread 1/4 cup filling around the crepe, fold in half and then in half again. Any remaining filling or plain crepes can be enjoyed on its own. Serve warm with yogurt, honey, maple syrup and fruit of choice. Whatever you like. Makes great lunch leftovers!
  5. Storage Instructions: Refrigerate covered for up to 2 days.

Notes

Crepe recipe source with minor adjustments Olga's Flavour Factory

http://ifoodreal.com/stuffed-crepes/

This post may contain affiliate links. When you buy a product I make a small commission without any extra cost to you. In return, you can enjoy free recipes as well as savings on your favourite products. I also shared Clean Eating Ingredients I Buy and Kitchen Appliances +Tools I Use. Please buy local, organic and fair trade whenever feasible.

10 Comments

    • Olena

      Luckily we don’t but OMG this is a great tip. How interesting! Hm, I knew honey has a lot of nutritional benefits. Raw unpasteurized honey though. Wow, superfood! Thank you!

      Reply
  1. thomas

    I like your recipe. It uses less egg and butter per cup of flour and it uses whole wheat flour. I will certainly use your recipe.

    Thanks for sharing, Olena.

    Reply
    • Olena

      That was the goal. Majority of traditional foods we are accustomed to can be made more nutritious and simply healthy.

      Reply
  2. Sam

    hi there, just wondering… What type of mango do you use? The mangoes we have in Australia cannot be grated when ripe

    Reply
    • Olena

      For this recipe I used ataulfo mangos, from Philippines. We have another kind here in Canada, super popular, but I don’t even know if you can grate it…now you made me think.:)

      Reply
  3. Olga

    Your crepes have a perfect shape! Speaking of honey, Westham Island Apiary is a great place to stock up on unpasteurized honey. I have never asked the owners whether their honey is organic, but I would assume that at least the one made from wild flowers shouldn’t be sprayed with pesticides. The one I really like is fireweed honey, which is super light and similar to tilia honey. They also have honeycombs and beewax candles.

    Reply
    • Olena

      Oh, thank you for that! I just looked it up on the maps and it is near ferry terminal. About 1.5 hours away from me but definitely will be visiting it in summer! There also seems to be a park on the ocean, my kids would love it! Took a note of honeys too. I will ask them about pesticides. Just because nowadays there is barely anything that is pure and untouched plus I love hearing their farming stories…

      Reply
      • Olga

        The island is fantastic in summer! You could go berry picking with the kids and buy organic herbs and veggies from local farms. The owners of the apiary are really nice people, I’m sure they’ll be glad to chat. It’s a good idea to give them a call in advance, since they don’t have any strict business hours. And the park is actually a bird sanctuary, so the kids should definitely enjoy it!

        Reply
        • Olena

          Now I wonder if we have been there before but must have been years ago. Thanks for advice. We often go to Pitt Lake where are the wetlands with many birds. Maybe it is a bird sanctuary as well LOL. My brain can hold very little info lately.

          Reply

Trackbacks/Pingbacks

  1.  Clean Eating Recipes for Kids - My Natural Family
  2.  Pancake day |

Leave a Comment

  • 1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
  • (will not be published)