Here’s something delicious, that uses ingredients you are very likely to have at all times in your kitchen, that adults and kids love, and can even be packed into a lunchbox. This is a basic recipe for crepe but you can add anything to it (ex: vanilla, sugar, grand marnier…). I personally like to make them plain and let everyone choose their own sweet or savory toppings.
The crepe mix will keep well in the fridge for at least 3 days or if you prefer to make the crepes ahead, cover them with plastic wrap once done, store in the fridge, then pop for 10 second in the microwave before serving. They will taste as if you had just made them!
In this recipe, I am using a non-stick pan with low edges designed for crepes, which my mother hand-carried from France (the idea of her daughter living without a crepe pan was all too unbearable apparently) but a regular non-stick pan works great.
I usually stick to simple toppings: chocolate/jam/sugar for sweet version and creamy mushroom with ham and cheese for savory crepes, but possibilities are endless (sprinkles, caramel, apple sauce, smoked salmon with cream, light chicken curry, sautéed diced vegetables with grated cheese…).
Ingredients – yields about 15 crepes
- 1 cup whole raw eggs (about 5 eggs)
- 1 cup all-purpose flour
- 1 ¾ cup whole milk
- ¼ cup melted butter
- A pinch of salt.
- Beat the eggs. Add the rest of the ingredients and whisk. You might get a few lumps but that’s completely fine. A lot of receipes recommend letting the mix set in the fridge but I don’t and it’s totally fine.
- Heat a nonstick pan, drizzle a bit of the batter into it and taste it when cooked. Adjust seasoning if needed. (If you are using a nonstick pan, you do not need to oil the pan as the crepe mix already contains butter.)
- Pour a ladleful of batter, just enough to thinly coat the bottom of the pan. Cook until the edges just begin to brown and bubbles begin to form under the crepe (about 30 seconds). Flip and cook about 10 seconds.
- Place the crepes onto a plate and stack them (they won’t stick) and cover with a cloth until ready to eat.
To read the translated recipe into Bahasa Indonesia, click here.
