Whole Wheat Crepes
41 435

Whole Wheat Crepes Stuffed with Honey Cream Cheese and Bananas



From the very beginning, weelicious has always been somewhat of a science experiment. Cooking for kids is not always the easiest road to navigate and no matter how much I think I know, I continue to learn more daily about their food preferences, behaviors, likes, and dislikes. What I have found to work one day may not be as successful the next, while other recipes have surprised me by being sure fire hits every time I make them.

The latter has been the case with my kids and crepes. They fell in love the first time I made them. And I'm wild about crepes for the same reason I love Oatmeal in the Crockpot -- because I can do all the work the night before. In the morning all I have to do is pour the batter into a pan, fill with anything my kids desire (from bananas and cream cheese, to berries and Nutella, to butter and fresh herbs), and voila! Plus, to make this simple crepe recipe just a bit more nutitrious, I use white wheat flour in place of enriched white.

Just when you think your kids won't be open to trying anything new, pull out the ingredients for these special crepes and let them help you create a dish it is almost impossible not to love.

Whole Wheat Crepes Stuffed with Honey Cream Cheese and Bananas  (makes 14 crepes)

  • Prep Time: 15 mins,
  • Cook Time: 2 mins,
  • Rating:
    Rate this recipe
From the very beginning, weelicious has always been somewhat of a science experiment. Cooking for kids is not always the easiest road to navigate and no matter how much I think I know, I continue to learn more daily about their food preferences,...


  • 2 large eggs
  • 1 cup white whole wheat flour
  • 3/4 cup milk
  • 1/2 cup water
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons butter, melted


  1. 1. Place all ingredients in a blender and puree until smooth. Refrigerate for 1 hour to overnight.
  2. 2. Heat a crepe or saute pan over medium-low heat and grease with butter. Pour in 2 tablespoons of the batter and swirl around the pan to completely coat the bottom evenly.
  3. 3. Cook for 1 minute, using a spatula gently flip over, and continue to cook another 30 seconds, or until just starting to become golden.
  4. 4. Fill with desired accompaniment* and fold over the edges to enclose.

Accompaniments: * I mixed 1/4 cup softened cream cheese with 1 tbsp of honey, spread it on the crepes then topped each with slices of banana desired accompaniments: honey, butter, nutella, nut butter, preserves, strawberries, ham and/or cheese

Whole Wheat Crepes Stuffed with Honey Cream Cheese and Bananas

Nutrition Information

Related Recipes


  1. Charu

    July 20, 2014 at 10:21 am

    I almost never post online but I just had to this time – I just tried your recipe, and the crepes turned out so great! Your recipe was so easy to follow even for someone like me who is afraid of making stuff like this. And….the kids loved them!!! Thank you so much!

  2. vanessa

    June 24, 2014 at 6:23 am

    Hello, for a not sweet version shuold I add salt?how much?and omit the vanilla?

  3. Pingback: Toddler Food: Grains | Chasing Teal

  4. Marija

    June 16, 2013 at 3:05 pm

    We’re big on crepes here (Slovenia), but everybody just prepares the batter by eyeballing the ingredients. But since I tried this one … let’s just say I’m NEVER doing them differently again! Light and fluffy and low cal.

    I can’t believe how soft and perfect they turn out every time. My 3 year old daughter (who barely eats enough for a 6month old baby on most days) can easily inhale 4 or 5 of them. Our favorite filling is fruit jam mixed with ricotta.

    Thank you sooo much for this recipe, we really love it.

  5. First Time Mom

    May 20, 2013 at 6:39 am

    Does anyone know if I can substitute white whole wheat flour with All Purpose flour?

  6. L Dunn

    April 20, 2013 at 7:41 am

    I didn’t have white whole wheat flour so I used just regular whole wheat flour. The crepe batter was really thick. Did I do something wrong? I blended everything in a blender.

    • happylalagirl

      September 6, 2013 at 12:25 pm

      Straight up whole wheat flour tends to absorb liquid more than white flour, so try adding a little more milk to thin it out.

  7. Debbie C

    March 7, 2013 at 5:34 pm

    This looks good and easy! Question, how do you store the leftover crepes? Can they be frozen, and if not, how long do they last in the fridge?

    • catherine

      March 7, 2013 at 6:15 pm

      They can be kept in the fridge for a few days. I haven’t tried freezing them (I never have any leftover!), but crepes are something that I really think should be made and eaten right away!

      • Amanda V

        March 27, 2013 at 4:00 pm

        I have frozen crepes many times. Just put wax paper between them so they can be easily separated and thaw/warm them in a dry skillet as you want to use them.

  8. Pingback: What’s for Dinner? | my favorite things | my favorite things

  9. Jada L

    February 25, 2013 at 11:55 am

    Made this just now! Loved the taste of the cream cheese filling. Unfortunately, my little picky eater would not even try it. It’s probably a texture thing. I thought for sure she would love this! But my husband and I will keep making this for ourselves and will try offering this again to the little one. Thank you!

  10. aida mollenkamp

    January 31, 2013 at 1:54 pm

    Oooh, honey cream cheese and bananas sounds delish!

  11. Kirstin

    January 31, 2013 at 7:34 am

    I just made these this morning and they were a hit at our house! Thank you so much!

  12. Lisha Azad

    January 30, 2013 at 11:40 pm

    Hi, I just made these and they turned out YUMMYLICIOUS!! :)

    We often make similar pancakes at home but the cream cheese-honey filling was a nice change. My family also enjoyed the Veggie Heavy pizza sauce recipe.

    I run a parenting page on Facebook (www.facebook.com/ConsciousParentingApproach) and hope to share some of Weelicious healthy eating tips and recipes in time, with due credits of course…Thank you and keep up the good work!

  13. Amanda

    January 30, 2013 at 7:35 am

    What temperature is best to cook crepes on? I’m making these for my little ones this morning. Thanks!

    • catherine

      January 30, 2013 at 1:01 pm

      Medium – Low!

  14. Danise

    January 29, 2013 at 9:29 pm

    Can I do this in food process instead of blender?

    • catherine

      January 30, 2013 at 1:00 am

      Yes you can!

  15. Tracy

    January 29, 2013 at 3:22 am

    Do you think that these will work ok w/skim milk? That’s what we have around the house. Thanks for the recipe!

    • catherine

      January 29, 2013 at 11:22 am

      They will probably come out a slightly different texture, but I think that would be okay!

      • Tracy

        January 29, 2013 at 12:35 pm


  16. Diana @ Eating Made Easy

    January 28, 2013 at 8:24 pm

    Great crepe recipe! Apples would be a delish filling too!

  17. Elizabeth

    January 28, 2013 at 8:11 pm

    I want to join the mailing list.

  18. M

    January 28, 2013 at 1:07 pm

    Do you put the butter in the blender or is for coating the pan before cooking?

    • catherine

      January 28, 2013 at 3:30 pm

      You put the cooled, melted butter in the blender.

  19. Marissa

    January 28, 2013 at 12:58 pm

    Would it be possible to make these vegan?

    • catherine

      January 28, 2013 at 3:30 pm

      Check out Elizabeth’s comment below! If you make them with the subbed ingredients, please let me know your results!

  20. helen13

    January 28, 2013 at 12:56 pm

    Yummy! Easy to make! I hope this recipe is included in the book.. I just bought it!

    • catherine

      January 28, 2013 at 3:29 pm

      Nope, this recipe is just on Weelicious :)

  21. elizabeth

    January 28, 2013 at 11:35 am

    hi, is there a way to make these vegan?
    thank you!

    • catherine

      January 28, 2013 at 3:29 pm

      I would try subbing the milk with rice, almond or soy milk and the egg with 1 flax egg (2 tablespoons ground flax seed + 3 tablespoons water)

      • Laila

        February 3, 2014 at 10:42 pm

        I study at the Sorbonne University and I live in Paris, and I definately agree that the food in France is aziamng. We have crepes practically every day after class (because they’re practically the cheapest thing you can get and great on a cold winters day). It’s true that if you want fatty food, the only places you can go in Paris are Anglosaxon places, like English/American/Canadian pubs, or American fast food joints.

  22. olivepig

    January 28, 2013 at 11:17 am

    Hi… Could you use whole wheat flour instead? Thanks!

    • catherine

      January 28, 2013 at 3:28 pm

      You can try using whole wheat flour, but they won’t be as light and airy as whole wheat flour is more dense.

      • Darlene

        January 30, 2013 at 4:33 pm

        oh no! I just blended this using whole wheat flour…..didn’t see the white before whole wheat:(

      • olivepig

        January 30, 2013 at 3:17 pm

        Ah, that makes sense… I was hoping I could avoid a run to the supermarket – but I suppose my little guy is worth it. ; )

  23. Anna Marks

    January 28, 2013 at 11:12 am

    I am making this with the kids this weekend… yum….

  24. Stephanie @ Girl Versus Dough

    January 28, 2013 at 10:27 am

    These sound so good! I grew up eating crepes but never thought to stuff them with this yummy-sounding filling — will have to try it ASAP!