(Yes, that would be a re-work of the old school TLC song)
Hi guys! How are ya? Sorry I had some blog glitches yesterday. The blog was feeling a little hormonal and cranky, but I gave her some crepes and all is bueno in the world 
Here’s the recipe I’ve been promising ya’ll:
Whole-grain Crepes
Makes 3 Gina-sized crepes (1 serving)
Ingredients:
-1/4 C spelt flour (GF Fitnessistas, try brown rice flour)
-1/4 C almond milk (or milk of choice)
-2 egg whites (or 1 T flax mixed in with 2 T water and 1/2 T melted Earth Balance)
-pinch sea salt
-pinch Stevia
-canola, olive or canola oil
1. Grab a large nonstick pan
and heat it to just-under medium heat.
2. In the blender, add the milk, egg whites (or butter flax egg), flour, Stevia and sea salt
blend on high for 10 seconds. Mixture will be thin.
3. Drop a small amount of oil into the pan and spread around using a paper towel.
4. Next, pour 1/4 C batter into the 1/4 C measuring spoon and into the pan
Tilt the pan around to make a full circle of batter.
5. Cook 1-2 minutes until edges are dry, and gently flip. Cook for 1 minute on the other side.
6. Slide onto a plate and fill with filling of choice (sweet or savory), and fold each side over the filling.
7. Top with sauce of choice.
8. Feast and moan in foodgasm ecstasy.
© 2010 The Fitnessista
Some of my favorite combos so far:
Apple, Cinnamon and Raw Goat Cheddar
Banana with mesquite, cinnamon and almond butter sauce
and Roasted veggies and goat gouda with spicy mustard sauce
Have you crepe-d before??
What’s your favorite combo? Do you usually roll with sweet or savory?
Please let me know what you think of the recipe 
See ya later today!
xoxo,
Gina
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did I miss where it says to add the flour???
bahaha no i forgot it. kind of important! it’s in there now
I plan on making these with some strawberries and ice cream! This brings back memories of making crepes in french class at the end of every school year in high school. yum!
I have to say….i’ve never had a crepe!!! Maybe I need to try them out:)
I love crepes so much! Some things to try with them- add herbs to the batter, or a little cornmeal,it comes out like a very thin corn tortilla, and is sooo good filled with avocado and salsa. But I think my very favorite way is to use them for Italian canaloni, you make a filling like ricotta and spinach, roll up, top with a little tomato sauce and a sprinkle of cheese and bake at 375 for about 20 min.
The crepes sound FABULOUS! Can’t wait to stuff my face with crepes!
I like the classic – ham and cheese.
All of those combos look delish!! Can’t wait to try ‘em out!
Thanks for sharing your recipe Gina! 
I love your reference to the old school TLC song – awesome!
I usually roll with sweet fillings, thanks to my ever present sweet tooth. My favorite is Nutella + strawberries, but I save that for a special treat!
I’m totally a sweet crepe kinda girl! I beat what would be really good would be to fill it with pumpkin and cinnamon, and drizzle with maple syrup. Mmmm…
I’m SO excited to try this!!! I’m making a batch on Monday.
I heart you, Gina! These look great! Healthy and delicious….I can’t wait to try out this recipe and FEAST, FItnessista-style.
MMMmmmmm….thanks for sharing the recipe Gina!
I’ve never made crepes before, because I’ve always imagined them to be incredibly difficult to make. However, I think I might be able to actually do this!
When I think of crepes I think sweet, but after seeing your different combos, I think I may try it both ways!
PS… I now officially have TLC stuck in my head! Thanks for taking me back to the 8th grade
you’re welcome hahaha
so i crepe, yeahhhhh just crepe it on the down low
I love crepes for savory stuff and pancake for sweet things. I personnaly love it with asparagus and swiss with a tiny bit of bechamel sauce.
Oh man, I love crepes! I did it once before when I invited friends over for a good ole baking party. My friend brought the recipe with her and some ingredients, so we whipped up a batch. I don’t know if it’s just me, but the first three are always the toughest (is this because the heat is adjusting?)
Anywho, I can’t wait to try out your recipe! Morning crepes here I come!
I am going out to get spelt flour today just to make these. And I literally LOLed at the title – TLC lyrics = love!!
let me know what you think!
Oh my gosh these look amazing!! Thank you so much for sharing- I just replenished my spelt flour, so I’ll be making these soon! Favorite crepe combinations are plain Nutella, or sugar and lemon juice. Brings me back to my childhood!
Yum! I am definitely going to try making these for breakfast this morning.
Do you think whole wheat flour or coconut flour would work instead of spelt?
i’d probably do whole wheat- coconut flour tastes funny to me by itself
So I had a dream last night that you blogged about making chocolate carrot truffles…I think this means I blog too much :/
hahah! do you have twitter?? because i did make truffles last night!
No, that’s crazy! I must have esp or something lol
Those look SO good, can’t wait to try this! I usually go with the sweet kind but savoury ones can be tasty as well.
i think i’d have to go with a sweet wrap! can never beat a chocolate crepe!!! xx
I prefer sweet. Always.
These would taste amazing with banana, melted dark chocolate, and coconut!
yumm! i prefer sweet crepes, usually stuffed with fruit and greek yogurt. yours look delicious!
I make my crepes with the same recipe just using whole wheat flour instead of spelt, soy milk instead of almond and nix the sweetener. They turn out so great! I usually go with sweet stuff in it and love fruit and cheese in them. SO GOOD thanks for sharing your version!
ahh good idea. as for crepe fillings, nutella and strawberries … hmmm … i think i might get on that.
I just made them with Bob’s GF All Purpose flour mix (had to add more water…another 1/4 c. or so. Maybe because of the weird bean flour Bob uses?) filled with hummus, steamed broccoli and a little hummus. Yum yum! I made two like that…the third is destined for a little Greek yogurt and fresh raspberries. I believe I require savory AND sweet. Balance and all that…
i didn’t try the GF flour because of the funny bean taste, but i’m so glad to hear you still liked them!
*hummus, steamed broccoli and a little FETA. You could add more hummus if you’re so inclined!
Hey Gina! How do you make your almond butter sauce?
almond butter and a little almond milk, cinnamon and Stevia
i knew that was TLC before you even said it hahaha.
i’ve had one crepe in my life only, that was in high school for home ec. It was awesome, i need to make it again because i barely remember
Love the play on the TLC song
I’m totally going to make these, even though I’m imagining a disaster area of a kitchen when I’m done
Those sound like delicious flavors! I never would have thought of acrepe as a savory food, but want to try that recipe!
tried to comment yesterday, was glitched out.
but alas, all is well now!
the crepes..making the vegan AND gf…nice work! I honestly havent made crepes b/c given the vegan/GF status, I have always been like what’s the point..but yours inspire me to try!
Not sure if someone already asked this…but can you substitute whole wheat flour for the spelt?
yup!
Do I need to use spelt flour? Can it be substitute with wheat flour instead?
Oops sorry didn’t see someone already asked that question. Great! I’ll love to give this a try! Thx for sharing!
I just had my first crepe last month at The Skinny Pancake when I was in Burlington, VT and choose the vegan crepe made with chickpea flour. It was so fantastic, I can’t wait to try your recipe.
love me some old TLC!!
How would I veganise these?
thanks Gina
vegan instructions are in the recipe
Sa-weet! I can’t wait to try these! I’ve been waiting for a crepe recipe like this. Thanks so much!
Sorry!I just re-read it! thank you cannot wait to try them
made these this morning and loved em! i used whole wheat flour (and upped the almond milk correspondingly), and left out the salt and sweetener. i filled the crepes with strawberries and chocolate hazelnut butter as i commented above … haha. had some leftover crepes that i am storing in the fridge. do you think they can be frozen and reheated later?
so glad you liked them!
i totally think that would work as long as you package them up pretty well – let me know!
That recipe looks absolutely fabulous! Yummmy! I can’t wait to try it, just need to buy the spelt flour. I’ll let you know how it goes
GREAT recipe Gina!! I protein-ified these by using 1/2 scoop “Natural” Sun Warrior and 2 tbsps Flax Meal in place of the spelt flour, cuz I didn’t have any spelt flour and also needed a bit more protein in my day. It rocked!! And 17g protein! I ended up just making it into one huge crepe (lazy), and filled it up with Daiya cheese, spinach and shitake mushrooms. Quite yummy! So if you’re ever looking for extra protein you should give that a try! And I will def try the whole grain version next time I have an appropriate flour on hand, I bet that gives a better texture, but I made do with what I had.
that sounds AWESOME
so glad you liked it
I just made these and oh my god! So good! I only had one banana, so I made 2 crepes and just ate the third one
… I need to go grocery shopping to buy more things for filling!! I used chocolate soy milk, and one egg yolk snuck in there accidentally but they still turned out verrrrry good! I want these for breakfast all the time!
they’re addicting, huh??
so happy you’re a fan
I bought spelt flour just to make these! I can’t wait! I plugged in the ingredients into CalorieCount.com’s Recipe calorie adding thing and it says that it provides almost 13 g of protein! WOAH! Spelt must be a protein powerhouse! love it!
Gina – I just made these! DELICIOUS! I made crepes with all-purpose flour for my husband and yours were a million times better!! Here’s my post with my crepe creations. http://afoodiestaysfit.com/2010/07/red-white-blueberry/
Can’t wait to make more…like tomorrow.
I think I’m just not cut out to make crepes.
I tried these this morning and not a single crepe came out. I don’t think it was the recipe; it was probably me. Do you know if the 1/2 T of Earth Balance in the vegan version makes a difference? I omitted it because I wanted to top mine with PB and not have too much fat. I wonder if that’s why?
that could be why- the earth balance keeps them from sticking :/
I made these yesterday and they are AMAZZZZING! Love them! Thanks so much for the recipe Gina
http://paijeisamonster.wordpress.com/2010/07/21/nuts-for-crepes/
so glad you liked them!
I made these for dinner Friday night (even though I bought the spelt flour the week you posted this!), and I was SO HAPPY with the results. I doubled it to make a batch for my husband and I (filled with left over grilled chicken added to sauteed zucchini, summer squash, onion, garlic, and green bells all from a local farmers market and topped with a little jack cheese sauce). A-MAZING! The nuttiness came through, and the crepes were so tender.
I cannot wait to make more!
whoo hoo!!! i’m so happy you liked them
These sound really good. I’m going to try them for dinner tonight and fill them with veggies and hummus.
I use spelt quite often so I was thrilled to find this recipe. Thanks so much!
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