Crêpes are a wonderful base for a great breakfast or a tasty lunch, and can be filled with whatever your heart desires. Scour the inside of your fridge for leftover chicken, cheeses, or even sliced roast beef and some sauteed mushrooms to make a savoury filling. You can fill them with some scrambled eggs and bacon and top with cheese for a delicious breakfast, or go lighter with fruit and Greek yogurt. However you choose to fill up your crêpes, these are a great recipe to have in your back pocket and kids love them!
- 1 1/3 cup flour
- ¼ tsp salt
- 4 eggs, room temperature
- 1 ½ cups milk
- 2 tbsp butter, melted
- In a large bowl, stir together the flour and salt. Set aside. In a large glass measuring cup or medium sized bowl, whisk together the eggs, milk, and butter.
- Add the milk mixture to the flour mixture a bit at a time, whisking as you go, until smooth.
- Chill the batter, covered, in the fridge for one hour. When you are ready to cook the crepes, pour the batter through a fine mesh sieve to remove any lumps. You’ll need to force it through with your spatula but the end result will be a beautifully smooth crêpe batter.
- Lightly oil a 10-12 inch non stick fry pan over medium heat. Once the pan is hot, pour about 1/3 cup of batter into the pan, swirling the pan as you go to cover the bottom.
- You only need to cook the crêpe until it’s very lightly browned and set (about 1-2 minutes) then flip over and cook the other side. Slide off to a plate. Continue until all of the batter is used.
- Crêpes can be filled with fruit and yogurt, eaten with a bit of syrup, or whatever your imagination can come up with. They are best eaten the same day they are made.
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