Strawberry & Basil Whole Grain Crepes

Greenletes / Recipes / Strawberry & Basil Whole Grain Crepes

Last updated on July 1st, 2021 at 06:38 am

This recipe screams spring in the middle of winter. Since it’s almost Valentine’s Day and National Strawberry Day (February 27),there’s plenty of reasons to pay homage to my favorite berry. Plus, what New Yorker can’t use a little spring in the dead of winter?


I must admit that I was pretty intimidated at the thought of making crepes at home. That feeling was followed by pleasant surprise at how easy it actually is to make homemade crepes. I’m thrilled at how these turned out.

whole wheat crepes with strawberries

Made with whole wheat flour and filled with just strawberries, basil and a sprinkle of cocoa powder, these are the healthiest crepes around. Plus, the flavors of strawberry, basil and chocolate go together so amazingly well. These crepes tastes so fresh and sweet and won’t weigh you down. Make these for your sweetheart this Valentine’s Day or for any brunch that you want to impress guests without too much work.

Whole wheat crepes with strawberries and basil

Makes 8 crepes

1/4 cup whole wheat flour
1/4 cup all-purpose flour
2 eggs
3/4 cup low-fat milk
1/2 cup water
2 tablespoons canola or vegetable oil
butter to brush the pan
4 cups strawberries, washed chopped
3 teaspoons fresh basil leaves, washed and thinly sliced
1 teaspoon cocoa powder
1 teaspoon sugar

Pin this recipe for later!

Whole Wheat Crepes with strawberry and basil


  1. To a blender, add the whole wheat flour, all-purpose flour, eggs, milk, water and oil. Blend until smooth (about 20-30 seconds). Place the batter in a bowl and cover. Refrigerate for at least 30 minutes. It will be a very thin consistency.
  2. Heat a medium skillet over medium-high heat for 2-3 minutes. Make sure the skillet is hot before starting the crepes. Brush the skillet lightly with butter and heat for 1 minute. Add about 1/4 cup of batter to the skillet and swirl until the skillet is completely covered with a thin layer or batter. Cook for 1-2 minutes and flip with a spatula. Cook for 1 minute on the other side. The crepe will be slightly browned on each side. Repeat until all the batter is cooked.
  3. When the crepes are cooked, fill each one with 1/2 cup strawberries, 1 teaspoon chopped basil, 1/8 teaspoon cocoa powder and 1/8 teaspoon of sugar. Fold and enjoy!


Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

I’m Natalie Rizzo, an NYC-based Registered Dietitian.

My mission is to help everyday athletes fuel their fitness with plants.

Sort by Category