Crêpes are one of the most overrated dishes – in terms of difficulty. If you make them people are overly impressed. Crêpes are a complete meal. Fill them with savoury for the main course and then sweetness and fruits for dessert. I added blended spinach to the batter for a nice change. By all means try it without for the first time.
Servings: Meal for 3
Preparation: 10 minutes (total)
Cooking: 1 person at the stove top for the duration of the meal
- 3 eggs
- 250 ml of flour
- 500 ml of milk
- 200g of spinach (optional)
- Egg and Cheese
- Bacon & Mushrooms
- Feta (& Spinach)
- Butter & Sugar
- Sugar & Lemon
- Whisk the eggs.
- Progressively add flour and mix until homogenous – it should resemble wet sticky dough.
- (Spinach option) Blend spinach in milk.
- Progressively add milk and mix.
- Let sit for 2-3 hours in refrigerator if possible.
Making the crêpes
- Pour a ladle of batter into a medium heat pan and quickly spread the batter uniformly across the pan.
- A minute or two later you should be able to flip the crêpe.
- Place your topping of choice inside.
- After it’s mostly cooked fold the edges over.
- Serve directly onto a plate – to be eaten immediately.
The dessert fillings above are only for the spinach free batter. I can’t understate how good the sugar and butter crêpes are.