Published on: November 6, 2026
Updated on: November 3, 2026
Whole Grains
Sugar Conscious
Ingredients
Egg
2
piece
Flour
0.5
cup
Flour, whole grain
0.5
cup
Milk, whole
1
glass
Sugar, white
3
teaspoon
Butter
2
teaspoon
Vegetable oil
1
tablespoon
rum
1
tablespoon
Salt
0.25
teaspoon
Instructions
1
Whisk the eggs with the sugar and salt in a mixing bowl until smooth.
2
Add the white flour and wholemeal flour, then whisk until a thick, even paste forms.
3
Gradually pour in the milk while whisking continuously until the batter is smooth and lump-free.
4
Stir in the melted butter, vegetable oil, and rum until fully combined.
5
Cover the batter and let it rest for 30 minutes at room temperature.
6
Heat a lightly greased non-stick crepe pan over medium heat. Pour in a small ladleful of batter, swirl to coat the pan thinly, and cook for 1 to 2 minutes until the edges lift.
7
Flip the crepe and cook for about 30 seconds more, then transfer to a plate. Repeat with the remaining batter and serve.
Nutrition
500 kcal
Calories
18 g
Protein
55 g
Carbohydrates
2 g
Fiber
10 g
Sugar
20 g
Fat
6 g
Saturated fat
0.9 g
Salt
Why this recipe fits you
- Includes wholemeal flour for more fiber than an all-white-flour batter.
- Provides protein from eggs and milk in a versatile meal base.
- Uses modest added sugar and can pair well with fruit or other plant-rich toppings.
Expert Tip
- Replace only part of the white flour with wholemeal flour to add fiber while keeping the crepes familiar and tender.
- Use about one tablespoon of sugar for a less sweet batter that works across different serving styles.
- Reduce the butter and oil slightly rather than removing them completely, preserving the batter’s classic character.
- Measure the flour carefully, especially when using wholemeal flour, for a consistent batter texture.
Storage and Preparation Tips
- If preparing the batter ahead, cover it and refrigerate it according to standard food-safety guidance.
- Before cooking, check the chilled batter’s consistency and stir gently if needed.
Serving Tips
- Serve freshly cooked for Chandeleur, brunch, or a relaxed everyday meal.
- Keep the reduced-sugar batter versatile so it can suit either sweet or savory-style servings.
- Enjoy crepes as part of a varied meal rather than relying on them as the sole source of fiber.
36%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Your Microbiome Match
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FAQ
How many crepes does this recipe make?
The recipe is designed to serve two people. The exact number of crepes depends on the size of your pan and how thinly you spread the batter. A small ladleful usually makes one thin crepe.
Why use both white flour and wholemeal flour?
The combination keeps the crepes tender while adding wholegrain flour to the batter. Wholemeal flour can make the texture slightly more rustic and the colour a little darker. For a softer result, whisk the batter thoroughly and allow it to rest.
Does the batter need to rest?
Yes, resting the covered batter for 30 minutes helps the flour hydrate. It can also make the batter easier to spread evenly in the pan. Keep it at room temperature during this short resting period.
How can I prevent lumps in the crepe batter?
First whisk the eggs, sugar, and salt, then incorporate the flours before adding the milk gradually. Continuous whisking helps create a smooth batter. If a few lumps remain, pass the batter through a sieve before resting it.
How do I know when to flip a crepe?
Cook the first side for about 1 to 2 minutes over medium heat. Flip when the edges look set and begin to lift from the pan. The second side usually needs only about 30 seconds.
Can these crepes be served with savoury fillings?
Yes, the reduced amount of sugar keeps the batter adaptable. Serve them with vegetables, cheese, eggs, or other savoury fillings. Make sure any filling is fully cooked and safely handled.
Can I make the crepes without rum?
Yes, the rum can be omitted without changing the basic method. You may replace it with a small amount of vanilla for sweet servings, or simply leave it out for a neutral batter. If rum is included, remember that cooking does not guarantee that all alcohol is removed.
Can I prepare the batter or crepes ahead of time?
The batter can be covered and refrigerated for up to one day, then whisked briefly before cooking. Cooked crepes can also be cooled, stacked, covered, and refrigerated for up to two days. Reheat them thoroughly in a pan or microwave before serving.
Reviews
1
8.0/10
Average rating
·
1
Maarten van Dijk
I like that this recipe uses a mix of white and wholemeal flour, which adds a bit of heartiness without making the crepes heavy. The rest time in the batter is a nice touch, and adding rum is an interesting twist I haven't tried before. The instructions are straightforward and easy to follow. I'd recommend it for anyone looking for a simple, dependable crepe batter.
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