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Wholemeal crêpes

Wholemeal crêpes




4 crêpes


5/6 min.


  • 120g Wholemeal flour
  • 180ml Unsweetened soya milk
  • 180ml Water
  • 1 tbsp Canola or sunflower oil
  • 1/4 tsp Salt


  1. Take the blueberries out of the freezer in time, without throwing away the juice they will release
  2. Add flour and salt to a bowl
  3. In another bowl, mix the soya milk, water and oil
  4. Pour the liquid over the flour mixture and mix until you have a smooth batter
  5. Leave to sit for at least 30 minutes to allow the flour to absorb some of the liquid and the gluten to relax
  6. Heat a non-stick pan (no need to grease it)
  7. Stir each time before taking part of the batter, so that the wheat germ has not fallen to the bottom of the bowl
  8. Cook on both sides for a few minutes until the crêpe starts to shrink slightly
  9. Keep warm by covering those already cooked with a tea towel until ready to serve
  10. Decorate with blueberries and their juice, pour in maple syrup, finely chopped walnuts and cinnamon if you want an extra touch of flavour
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