The duality of life is something frequently encountered. Good vs. Bad. Happy vs Sad. Tired vs Energize and here’s another one for you to pick between (or not): Sweet vs. Savory! Don’t worry though, once you know how to make a crepe what you put into it is all up to you so don’t be afraid to experiment a little. I LOVE Crepes, but I’ve always heard that they are tough to make. I decided to be brave though, and try this recipe to make a delicious breakfast, and it was a LOT easier than I thought it would be. So I’m happy to pass this on to you.
As of writing this, the mall I usually go to is closed. In that mall, in the food court is a place that makes crepes and panini’s, and they taste great. I prefer ham and cheese with honey mustard and roast beef with cheese and ranch dressing. Not being able to go to the mall has forced me to learn how to make crepes on my own, and surprisingly, they’re not that hard! The batter is really thin and spreads out on a hot pan. You might need to shift the pan so that batter properly coats it, but that’s the hardest part, and they cook in about a minute or two. The addition of Banana’s and Nutella (or any chocolate hazelnut spread) and a little bit of whipped cream you have a gorgeous breakfast that your family is bound to wonder if you didn’t get it from a restaurant. I got this recipe from Eatthis.com.
For the Crepe Batter
1/2 cup flour
1 large egg
1 Tbsp melted butter
Pinch of salt
6 Tbsp low-fat milk
1/4 cup water
** EXTRA INGREDIENTS**: Nutella, and 1 banana
1.) Heat a 10″ nonstick pan over medium heat. Add enough butter to coat, then add enough of the crepe batter to coat the bottom of your pan thinly. Swirl the pan to cover it in a thin, even film (use a rubber spatula to help, if needed).
2.) Cook on the first side for 3 to 4 minutes, until the bottom takes on a deep golden brown color. Flip and slather a tablespoon of the Nutella down the middle of the crepe, then top with a scant quarter of the banana slices.
3.) Cook for 3 to 4 minutes longer, until the bottom, is golden brown.
4.) Fold the crepe sides over the filling and slip onto a plate.
5.) Top with a few slices of banana and a shake of confectioners’ sugar if you like.
6.) Repeat to make three more crepes. If you wish.
** EXTRA INGREDIENTS**: Swiss Cheese, Spinach, Mushroom.
1.) Lightly wilt the spinach and cook the mushrooms just enough that they have a gold color on them.
2.) Heat a 10″ nonstick pan over medium heat. Add enough butter to coat, then add enough of the crepe batter to coat the bottom of your pan thinly. Swirl the pan to cover it in a thin, even film (use a rubber spatula to help, if needed).
3.) Cook on the first side for 3 to 4 minutes, until the bottom takes on a deep golden brown color. Flip and place your swiss cheese on one side. Once you are satisfied that the other side is starting to turn a golden brown color flip half of the crepe over to cover the swiss cheese making a half-circle.
4.) Place spinach and mushrooms on the top of this half and when you are ready, flip the half of the crepe over to form a triangle or a quarter circle.
(if your crepe is too small to fold into a quarter circle, you can just put all the toppings on top of the swiss cheese and flip the crepe half over forming a half-circle).
5.) Fold the crepe sides over the filling and slip onto a plate.
7.) Repeat to make three more crepes if you wish.
Now that you know how to make these, experiment with different kinds of fillings! Instead of making a sandwich on bread, try it out as a crepe. Breakfast crepes, lunch crepes, and dinner crepes, the options are endless!
Let me know how it went in the comments below. If you want to be notified when the next post comes out, please SIGN UP! Lastly, if you really enjoyed this post and would like to “Buy Me a Coffee” Thanks! I hope this made your breakfast feel special, and you a bit more confident now that you know how to make a crepe! Don’t forget to experiment with fillings! Have a beautiful day! -Heather Astaneh