Summery Breakfast Crêpes
I made these delicious crepes a while back, my kid loved it, and they turned out so amazing, I just had to re-make it to get some photos! Simplest of ingredients and comes together in minutes. Goes well with all kinds of toppings, be it fruits or savoury. It can be enjoyed for breakfast or snack, or even a light dinner. Here’s one of my favourite combinations, with Oranges. I topped it with some honey & Cinnamon powder. You could add some whipped cream cheese or whipped cream along with it. I also love the crepes topped with some banana, mangoes or strawberry, (any kind of berries pairs up really well) or a cherry compote. Chocolate sauce & fruits are a very common & much loved combination too.
As for savoury combinations, I love to have it with some creamy chicken or eggs or veggies with bacon. A creamy mushroom & spring onion filling is great too!
All you need is a few pantry staples. And a few minutes to whip up the batter. It’s great if you can leave the batter to rest for at least an hour, for softer crepes. Just make sure everything is at room temperature. Use butter to make the crepes for the best flavour. Here’s the basic recipe I used.
- 1 cup all-purpose flour
- 2 large eggs
- ½ cup milk
- ½ cup water
- ¼ teaspoon salt
- 2 tablespoons butter, melted
- Vanilla essence (optional)
- Whisk flour and eggs together in a large mixing bowl; gradually add in milk and water, stirring to combine. Add salt, vanilla essence and melted butter; beat until smooth.
- Heat a lightly oiled frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen the crêpe; flip and cook until the other side has turned light brown, about 1 minute more. Serve hot.
Few quick tips to remember while making crepes:
Resting the batter gives the flour a chance to hydrate, so the crêpe will hold together and helps create a tender crêpe.
Don’t be disheartened if the first crepe doesn’t turn out well. No matter how skilled you are, the first one is usually a disaster. Keep going, and you’ll do just fine. It’s definitely a lesson in patience.
Let me know if you try this recipe. Don’t forget to mention which is your favourite crepe topping / filling!