3 Ingredient Thin Breakfast Crepes

like? Share on facebook follow on Instagram

Recipe story

Every Sunday morning in the recent past has been initiated by getting the flour out, two frying pans on the stove, 2 eggs, and some milk on the counter. Thinking of the perfect way to start the end of a weekend – thin, light, delicious crepes that are incredibly easy to make, budget-friendly, and as healthy as you make them. My mom used to make these all the time before we kids went to school or on a weekend and it always makes the start of my day a little better knowing I will indulge on these sweet little treats. Give them a try, top them with fruits of your choice, sprinkle some cocoa or cinnamon on top and make them a part of your healthy routine. Let me know in the comments how they turned out!


  • Calories: 602
  • Carbs: 85 g
  • Protein: 35 g
  • Fats: 15 g


400ml of milk (almond, soy, unsweetened or vanilla flavored)
100g of 100% whole wheat flour
2 whole eggs


Step 1 – in a plastic container or a bowl, pour 400 ml of soy milk/almond milk, crack open 2 eggs, and then insert 100g of whole wheat flour Step 2 – with an electric mixer, mix on mid-speed until everything is well combined (for about 30-45 seconds) Step 3 – use non-stick cooking spray to “grease” up the pans and pour about 20-30 ml of mixture on a pre-heated pan (Medium heat), spread the substance in a wide, thin circle on the pan Step 4 – cook each crepe for approximately 1,5 minutes – 2 minutes on the first side, then flip, and cook for about 45 seconds the other side Step 5 – once all crepes are cooked, place them on a plate and get creative with your fillers and toppings – I usually sprinkle cinnamon generously on the inside of the crepe, roll it, and then put fruit on top, Greek yogurt, or some chocolate chips Step 6 – Enjoy! Tip – These crepes go great with a morning coffee or a cup of green tea