Whole Wheat Silken Dawn Crepes

Whole Wheat Silken Dawn Crêpes

Inspired by longevity lifestyle principles

There’s something poetic about getting up and preparing breakfast before sunrise—it’s not just a meal, it’s a ritual. These Silken Dawn Crêpes blend longevity-focused ingredients with a nostalgic twist, honoring the gentle pace of mindful cooking.

But don’t let the simplicity fool you. These whole wheat beauties carry depth, patience, and power. Think softened flour kissed by vanilla and lemon, silken tofu whispering creaminess, and a luxurious chocolate-almond spread.

🌞 Why “Dawn” Crepes?

Because I get up early at Dawn, sunrise to prep them. The key isn’t in complexity, but respecting the ritual of time. Whole wheat and buckwheat flours are nutrient powerhouses, but they need a soak to soften and bloom. A 1.5–2 hour resting period transforms your batter from gritty to graceful.

And let’s not skip the sift. My mother never did, and neither should you. I used to be her little “sifter assistant,” and I swear those triple-aerated flours made even a Tuesday tea cakes taste like a celebration.

🌱 Ingredients

Crepe Batter:

• ¾ cup traditional whole wheat flour (or buckwheat, for gluten-free)

• ⅓ cup unsweetened plant milk (we use soy)

• ½ to 1 cup filtered or plain sparkling water (omit baking powder if using sparkling water)

• ⅓ cup (100g) silken tofu (we love Mori-Nu)

• 1 tsp baking powder

• 2 tbsp maple syrup or your favorite (date or other)

• Pinch of sea salt

• Splash of vanilla + lemon extract

Filling:

• 2 tsp your favorite chocolate spread per crepe ( we used Prolon’s L-Spread in the photo)

On the Side:

• Fresh organic fruit of your choice

Prepare Batter:

1. Sift or sieve all dry ingredients into a mixing bowl. Create a well.

2. Blend wet ingredients, reserving ½ cup of water.

3. Pour wet mix into the well and whisk gently.

4. Adjust the water to get a loose, thin batter.

5. Cover and let rest for 1.5–2 hours. Whisk again before cooking.

Cook Crêpes: 6. Heat a nonstick skillet to 300°F. Remove from the heat and brush with oil. 7. Pour ½ cup of batter, swirl to coat the bottom and up the sides. 8. Return to the heat and cook until the edges release and the surface looks dry. 9. Flip and cook for 1 minute on the other side. Transfer to cool. Repeat.

Assemble: 10. Fold cooled crêpes in half. 11. Spread the chocolate spread on the folded surface and roll gently. 12. Place the seam side down on a plate. 13. Serve with fresh fruit and enjoy!

*A little note

While the batter rests:

Treat yourself to 90 minutes of You-time. This is the perfect moment for intentional living:

• 📖 Journaling – Reflect on what nourishes you beyond food. What are you cultivating today?

• 🧘🏽‍♀️ Meditation – Even 10 minutes of stillness can ground your energy and open up your senses before you eat.

• 🏃🏽‍♀️ Gentle Movement – Take a walk, stretch, or flow through a light workout. You’re energizing your body the same way the batter is prepping to fuel it.

This isn’t idle time—it’s an invitation to align your morning with wellness from within.

**Another little note

If your crepes aren’t coming out quite right, think dry, fragile, or prone to tearing, the culprit might be your skillet temperature. I’ve found that 300°F on my electric skillet gives consistently tender, flexible crepes. But bumping it up to 325°F? Suddenly, they’re dry, brittle, and quick to rip. Stick with a steady 300°F for crepes that flip and fold like a dream.

Live Well Daily

Dr. Omilade

Ayurban Wellness