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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

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Servings: 4
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes



  • Place all ingredients in a blender and puree until smooth. Refrigerate for 1 hour to overnight.
  • 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.
  • Cook for 1 minute, using a spatula gently flip over, and continue to cook another 30 seconds, or until just starting to become golden.
  • Fill with desired accompaniment* and fold over the edges to enclose.


Calories: 120kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Cholesterol: 10mg | Sodium: 55mg | Sugar: 1g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. 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. 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.

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

  4. 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.

  5. 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!

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

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