Our family Saturday morning ritual…..
Crêpes sounds fancy….but they are actually very easy to make. The kids love them and because we make them quite regularly I often use whole wheat flour (chapatti flour) to make them healthier!
The ingredients are very similar to pancakes – the only difference is for pancakes I use self raising flour while it’s plain (or whole wheat) without a raising agent for crêpes.
The base recipe is the same for sweet or savoury crêpes (flour, milk, eggs and melted butter) – for sweet I’ll add some sugar to the batter and for savoury – salt, pepper, paprika and any other herbs that I fancy!
Sweet crêpes topped with whipped cream, fruit and chocolate sauce is an easy, indulgent breakfast/brunch for us on weekends! And savoury crêpes is a quick weeknight dinner option for the kids – cheese and mushroom is their favourite!
- Makes about 12 crêpes
- Prep time – 10 minutes
- Rest time – 20 minutes
- Cooking time – 15 minutes
- 2 cups all-purpose flour (or whole wheat flour)
- 3 cups milk (I use whole milk)
- 2 large free-range eggs
- 4 tbsp melted butter (cooled)
- 1 tbsp vanilla extract
- 4 tbsp icing sugar
- Butter for cooking crêpes
- Whisk together flour, sugar and eggs using a whisk (or a hand mixer)
- Slowly add the milk and keep whisking till its lump free
- Add the vanilla and and cooled melted butter
- Cover and leave aside for about 20 minutes
- Heat a crepe pan or a regular pan
- Add some butter and spread all over with a cooking brush
- Ladle about 1/3 to 1/2 a cup of batter on the pan and tilt the pan on all sides till the batter spreads evenly
- Cook for about a minute till just done or if you prefer till you get some colour (I prefer a bit of colour)
- Flip over and cook on the other side for about 30 seconds
- Remove from the pan and add toppings of your choice or make a few crêpes to stack up and then add toppings