My all time favorite childhood recipe!
Crepes are thin and delicate French-style pancakes . When made correctly, they’re as thin as lace with irresistible buttery crisp edges. Although they’re usually a breakfast or brunch option, crepes are welcome any time of day including dinner or dessert.
Why are they my favorite? Crepes are popular because their versatility makes them FUN to eat. Rolled up or folded, you can stuff and top them with virtually anything. Nutella, whipped cream, and berries, bananas. The list does not end here, you can even enjoy it with savory fillings. ( meat, sauteed mushroom, sauteed spinach, cheese)
Fold or roll them up and enjoy trying a variety of fillings and flavors. You’re definitely in for a treat!
Recipe credit : I learned this delicious recipe from Aniko Balogh
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
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- Prep time: 30 minutes
- Cook time: 30 minutes
- Serves: Makes 30 crepes
-
Calories: 72
Why are they my favorite? Crepes are fun make and FUN to eat. Rolled up or folded, you can stuff and top them with virtually anything. Nutella, whipped cream, and berries, bananas. The list does not end here, you can even enjoy it with savory fillings. ( meat, sauteed mushroom, sauteed spinach, cheese) Fold or roll them up and enjoy trying a variety of fillings and flavors. You’re definitely in for a treat!
Ingredients
Crepe Mixture
- 3 cups all purpose flour
- 3 cups milk, 2% reduced fat
- 4 eggs
- 2 cups sparkling water
- 2 tbsp olive oil
For the Filling
- jam
- chocolate powder
- ground walnuts
- nutella
- fruits
- whipped cream
Method
How to Make the Crepes
- 1)
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and sparking water, stirring to combine. Add the water, one cup at time.
- 2)
Add olive oil; beat until smooth.
- 3)
Rest crepe batter in the refrigerator/ or counter for 30 min to 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.
- 4)
Pour or scoop the batter onto a HOT pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- 5)
Cook the crepe for about 1-2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Notes
- If the batter seems too thick add more sparking water one tablespoon at a time
- If the batter stick to the pan add more olive oil
Nutrition
| Calories | 72 |
| Carbohydrates | 10.3g |
| Sugar | 1.4g |
| Protein | 2.8g |
