The Crepe is a quick and healthy recipe for a morning meal. Being one of our daughters’ favorite recipes, we would like to share with you our basic and healthy Easy Crepe Recipe.
We consider the morning the most important meal of the day, notably for the children that need to feed healthily for the best development process.
To start our day in the right way, we need quality nutrition for gaining the necessary energy quantity for the rest of the day. A proper breakfast is significant to have a good metabolism every day and at every age.
In our family, we all love crepes, especially my daughters. That is why I like to cook this lovely recipe for them at the weekends. I’m going to show you a basic crepe recipe today, and how you can consume and fill them in various ways.
We prefer both salty and sweet, and sometimes my daughters like to consume them as a snack filled with different fruits. But the variety of filled crepes does not end here.
They can also be a perfect meal for lunch or dinner, filled with various ingredients like poultry, cheeses, hams, etc. The ways to fill a crepe are many, and I’m going to show you some of them in another article. Feel free to experiment in your home with various ingredients that you like.
Ingredients for 4 servings
- 400ml/13.5oz milk
- 150g/5oz all-purpose flour
- 2-medium eggs
- 2 tbsp unsalted butter or oil
- 1tsp salt
Tools
- A crepe pan
- A bowl
- A dipper
- A spatula
- An egg beater
Directions
- First, in a bowl, mix the eggs, with the help of a hand egg beater, or a fork. It is not necessary to use an electric egg beater.
- Also, add the salt and 1/4 of the milk quantity. Mix all the mixture very well. Then, add the sifted flour to the mixture little by little.
- Continue to mix, adding all the flour quantity until you have a creamy and homogenous mixture without granny flour.
- Next, transfer the mixture to a refrigerator container and let it rest for 30 minutes.
- To cook our crepes, we need a non-stick crepe pan. Also, you can use a non-stick flat pan.
So, grease the pan with butter or oil, making sure to wipe the greases’ redundancies using a kitchen paper towel. Grease it with a thin layer, just to make sure the pan is nonsticky.- Next, heat the pan in high heat, and once that the pan has heated, using a dipper, we start to cook our crepes.
- Then, add one scoop from the dough in the pan and whirl the mixture until the pan’s bottom is completely covered. Keep the heat at a medium level.
- When the edges of the crepe start to separate from the pan’s surface, with the help of a spatula turn it on the other side. Let to cook for another few seconds.
So, grease the pan with butter or oil, making sure to wipe the greases’ redundancies using a kitchen paper towel. Grease it with a thin layer, just to make sure the pan is nonsticky.
When the edges of the crepe start to separate from the pan’s surface, with the help of a spatula turn it on the other side. Let to cook for another few seconds.
- Continue in this way until you have cooked all the crepes. If you have a 22cm/8.5 inches diameter pan, there must be 8-9 cooked crepes.
- You can fill them how you like. You can have a try our savory Stuffed Crepes.
Enjoy your meal!
Bon Appetit!
Conservation
We recommend consuming the crepes on the same cooking day.