Sprouted Wheat Crepes

by Michelle on September 21, 2010 · 26 comments

in Healthy Breakfast

Like fermentation, sprouting can greatly increase the nutritional profile of certain grains [source]. I sprouted some wheat and decided to make crepes. I love these crepes because they are made from whole intact sprouted grains, they’re really easy to make and taste great. So I’m sharing the recipe with you!

Sprouted Wheat Crepes

Serves: 2


  • ~ a handful of sprouted wheat
  • milk, enough to make a thin batter
  • 2 whole eggs
  • butter, to cook with
  • honey to serve

How to:

  1. In a blender, grind wheat sprouts till fine. Add milk and mix until a batter forms.
  2. Add eggs and blend again. Mix until you have a consistency similar to that of condensed milk.
  3. Heat butter in a pan, pour a small amount of the batter into the pan, swirl the pan so the mixture spread and forms a thin pancake (crepe) and cook until browned on each side.
  4. Enjoy how you like.

In these crepes I used preserves from Bonne Maman. I tried a different flavour of jam in each crepe. The jams although a little bit sweet for my liking were pleasantly fruity. I tried the Cherry, Orange and Apricot varieties.

With these crepes, I served them with broken honeycomb pieces, honey and organic cream.

Posted to Monday Mania 20/9, Hearth ‘n’ Soul Blog Hop 15,


Health Food Lover is Michelle Robson-Garth. Michelle is a degree-qualified Naturopath (BHSc) and Massage Therapist. She is also a passionate writer, recipe-creator and all-round foodie from Melbourne, Australia. © Copyright: 2009-2012 Michelle Robson-Garth. Please ask permission first when using any text or images on healthfoodlover.com. Read the disclaimer here. Have a look at the recipe index for more health food lovin’ recipes. Join the Facebook page & follow Health Food Lover on twitter.

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{ 22 comments… read them below or add one }

Melynda September 22, 2010 at 4:42 am

Well, you have made healthy look easy, Thanks.


Michelle September 22, 2010 at 2:27 pm

Thanks for stopping by Melynda.


Wheat Free Cake September 22, 2010 at 9:25 am

Very delicious pancake. Thanks for sharing this recipe, I will do make one on this.

– Sherryl


Butterpoweredbike September 22, 2010 at 5:34 pm

These look yummy. I can’t see a crepe without wanting loads of butter and orange! Thanks for linking this recipe with Hearth and Soul.


Michelle September 22, 2010 at 9:19 pm

Oh there was lots of butter involved when I made this don’t you worry! I love butter! Ohh and orange would be really nice, much like crepe suzette! Thanks for stopping by Butter!


girlichef September 22, 2010 at 5:43 pm

These sound great, Michelle…the allure of an elegant crepe, with all the health of sprouting. Thanks so much for sharing it w/ the hns hop this week :)


Michelle September 22, 2010 at 11:27 pm

Thanks Heather! Crepes and sprouts are a great combo I reckon.


Tiffany@ The Coconut Mama September 22, 2010 at 5:56 pm

Going to make these too! The look lovely!


Michelle September 22, 2010 at 11:22 pm

Thanks Tiffany, I was very much inspired by all your sprouting when I made these. Thanks for stopping by.


Amritha September 22, 2010 at 10:16 pm

Very nice crepe… looks yummy!So healthy.. Havent heard of sprouts from wheat.. will try this one…


Michelle September 22, 2010 at 11:21 pm

Thanks Amritha.


Christy September 23, 2010 at 3:01 pm

Oh, I love crepes with a yummy filling – thanks for showing me how to make them healthy!! Thanks for sharing with us at Hearth and Soul!


alex@amoderatelife September 24, 2010 at 6:30 am

Hi Chelle! I sprout wheat all the time and make dem nice berries! Very cool recipe, they look so light and tender, not at all what sprouted wheat usually “implies!” gonna grab some berries and sprout so I can make these next week. Thanks for linking to the hearth and soul hop. Sending you lots of love! Alex


Laura March 19, 2011 at 2:06 am

Do you use dehydrated whole sprouted wheat or moist whole sprouted wheat?


Michelle March 19, 2011 at 9:43 am

Hi Laura. I’ve used dried and moist whole sprouted wheat. Both work well. Let me know if you have any more Qs.


Natalie May 6, 2011 at 7:16 am

I feel really lucky that I stumbled across this recipe! These crepes taste wonderful! If I ate them with my eyes closed, I would never guess they are from whole grain…
But I have a question. I can’t see all the wheat bran in your crepes… Mine were studded with bran, though it was soft and undetectable. But yours look all white… I’m confused!


Michelle May 6, 2011 at 7:52 am

Hi Natalie. Thanks for stopping by. When I made the crepes, I blended the mixture really well in the blender so the grains were mixed in and very fine when it was all mixed up. So maybe it was how you mixed it together? You can also try drying the grains really well and then grinding them up finely first and then mixing it to make the batter? Hope that helps and let me know how they go if you make them again.


Natalie May 7, 2011 at 12:16 pm

Sure I will! My next take is going to be on rye grains.)
Yet, I guess the cause is in my blender… It’s maximum capacity is 550W. Maybe it’s not enough to make a smooth mixture?


Michelle May 8, 2011 at 1:53 pm

Sounds good! Hmm could be. Another way you could do this is, once your grains are sprouted, you can soak the grains in milk (or butter milk or kefir) overnight that way the grains should be much soften when you blend the mixture together. This generally works pretty well with whole grains unsprouted too.


Natalie May 18, 2011 at 8:30 am

So, I sprouted rye grains and made the crepes. I soaked them overnight in milk, but crepe batter still had visible bran in it. I don’t mind, but looks like my blender can’t handle things as well as yours.))) And if you decide to make rye crepes, my suggestion is to add wheat sprouts as well or take more eggs, otherwise rye crepes are falling apart and hard to handle.

Caroline Cain August 16, 2011 at 6:10 pm

Hi Michelle, these look and sound lovely! Do you think that it would work as well with sprouted barley? I don’t have wheat grains at home right now for sprouting and am too impatient to wait to buy some so was wondering if I could use the barley I have…:)


Michelle August 16, 2011 at 8:07 pm

Hi Caroline. Thankyou! Yes most definitely, sprouted barley would be wonderful! Let me know how you go! ~Michelle


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