Kefir Whey Crepes | 3-Ingredient Crepe Recipe

Making the 3-ingredient crepe recipe with kefir whey is one of the delights in this family. The recipe is super simple and ah so versatile to use for sweet or savory meals to tweak with different seasonings, dairy or plant-based milk or flour. And if you do plenty of kefir cheese at home you’ll sure have some extra kefir whey to use up as we do! This easy crepe recipe is one of my grandmother’s recipes that have been my staples and trusted friends for years now and years to come. Choices are endless yet the basis is so simple with simple ingredients – so let’s dive in!

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Why you’ll love this 3-ingredient crepe recipe

• This is an easy recipe with three ingredients only!
• No need for any fancy ingredients. You can easily swap and substitute ingredients depending on what you have at home in your pantry.
• You can use perfectly the extra kefir whey that you have from making kefir cheese.
• These whey crepes are versatile, they are plain canvas to any sweet or savory toppings to make breakfast, lunch, or dinner portions with.

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Ingredients you need for kefir whey crepes

• Kefir whey, can be substituted with any milk, vegetable milk like almond milk, water, or even sparkling water
• Flour, bread flour, all-purpose flour, or whole wheat flour, 
• Eggs
• Salt, optional. I use salted butter in frying, so I hardly ever use salt in this recipe.
• Butter for frying, optional. Use a non-stick pan if you leave the butter out.

You can find the exact measurements on the recipe card.

Tools you may need

• Large bowl
• Measuring cup
• Whisk
• Skillet, or a special crepe pan or other non-stick pan
• Spatula
• Ladle
• Serving plate for fried crepes

How to make 3-ingredient crepes

Step one: Making the batter base

Pour the kefir whey or milk of your choice into the bowl, sieve the flour in gradually, and whisk to avoid any lumps. Set the batter basis on the side to let the batter rest and the flour swell a bit.

Step two: Finishing the batter and setting up

While the batter is resting, take out the skillet and put it on the medium heat. You can use butter in frying or leave it out. Crack the eggs in and whisk to combine. Add any salt or seasoning if you want to and whisk well. The crepe batter should be runny and thin batter, clearly runnier than a pancake of waffle batter.

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Step three: Frying the crepes

Butter the skillet and pour a very thin layer of batter with the ladle in the middle of the bottom of the pan, but use enough batter so that it fills the whole pan. Depending on the yield of the ladle and your skillet you might need to pour twice or only half a ladle. Notice what is the ideal amount and repeat it with the next crepes. When you see the crepe is solid and not sticking to the pan, turn it with the spatula or flip it with the skillet. The first side is done and fry the second side for 1-2 minutes. When both sides are golden brown the crepe is ready.

PRO TIP: After making plenty of crepes I can easily say that the easiest way is to notice and remember which ladle from your kitchen drawer to use with which skillet or frying pan to create a nice workflow in frying the crepes. You can make several crepes from one batter, so it helps sometimes to put 2 or even 4 skillets to heat at the same time. I have normally one large skillet and a cast iron crepe skillet for tiny crepes to have various sizes from one batter. The tiny crepes are so much easier for toddlers and they are fun to pile like crepe sandwiches to eat (for adults too!).

Serving the crepes

Enjoy the kefir whey crepes hot with your favorite toppings. Roll it or fold it to eat. See below some crepe-filling ideas for sweet and savory crepes: 

Sweet fillings and toppings

• Almond butter, crushed almonds and honey (see the photo below)
• Fresh berries with Greek yogurt or ricotta cheese
• Fresh fruit with maple syrup or caramel sauce

Savory fillings and toppings

• Soft kefir cheese
• Chive cream cheese spread with cucumber slices with pickled red onion
• Avocado and feta cheese crumble

Storage

Store crepes in an airtight container for 3-4 days in the fridge or freeze airtightly for up to 6 months. If you do not want to do all the batter at once, you can store the batter in a bottle or other airtight container in the fridge for a few days.

How to tweak this 3-ingredient crepe recipe

• Add a pinch of salt or vanilla powder
• Add a bit of cinnamon, cardamom and ginger
• Use some oat flour or buckwheat flour
• Grate some lemon peel into the batter

What you love to fill or topp your crepes with?

Do you prefer sweet or savory crepes? With or without honey or almond butter? Let me know in the comments what are your favorites!

You can find the recipe card below!

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