Best Homemade Crepes by Agne

Who doesn’t like crepes, right?

It’s the best thing! And I love investing an evening in the preparation and have dinner ready for 2-3 nights! Yuuuppyyy!

If you haven’t tried making crepes yet, don’t be discouraged. It really is not that hard. It takes a little bit of practice to flip them but when you get it right – my oh my, the joys are fulfilling!

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And today I will share my favourite crepes recipe with 3 different fillings.

Ingredients

130g. all-purpose flour
1 tbsp sugar
300g. cups whole milk
4 large eggs
3 tbsp salted butter, melted (if you are using unsalted butter, add a bit of salt to the batter)

Method

  1. In a blender, combine flour, sugar, milk, eggs, and butter (add salt now if you are using unsalted butter).
  2. Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 30 minutes at room temperature. Whisk before using.
  3. Heat a nonstick skillet over medium heat. Add approx 1/3 scoop batter and swirl very quickly to completely cover the bottom of skillet. Cook until the underside of crepe is golden brown and the edges start to loosen from the pan – approx 2 to 3 minutes.
  4. When edges of crepe have loosened, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of the pan and repeat with remaining batter.

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So now – what will we add inside? The beauty is that you can add anything you want! I am serious – anything! Use your imagination – what you like and what you can find in the fridge and go for it! This time I have made:

Ham, Mushroom, and Cheese Crepes

250g. mushrooms
1 onion
10 slices of ham
Grated cheddar cheese

  1. Sautee onions, add mushrooms, sprinkle with salt and pepper, and cook them for a few minutes. Make sure there is no liquid in the mushroom mixture.
  2. Place the crepe, add a slice of ham, mushrooms, and cheese.
  3. Fold the sides of the crepe and then roll it.
  4. Refrigerate them for up to 3-4 days or serve immediately.
  5. Before serving, cook them on the pan with small amount of oil.

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Ham, Broccoli, and Cheese

10 slices of ham
Grated cheddar cheese
Florets of broccoli

  1. Boil broccoli for 2-3 minutes.
  2. Remove the broccoli from the water and cut the florets in thinner slices.
  3. Place the crepe, add a slice of ham, broccoli, and cheese.
  4. Fold the crepe in squares.
  5. Refrigerate them for up to 3-4 days or serve immediately.
  6. Before serving, cook them on the pan with small amount of oil.

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Tuna, Broccoli, and Cheese

1-2 cans of tuna
Grated cheddar cheese
Florets of broccoli

  1. Boil broccoli for 2-3 minutes.
  2. Remove the broccoli from the water and cut the florets in thinner slices.
  3. Drain tuna.
  4. Place the crepe, add tuna, broccoli, and cheese.
  5. Fold the crepe in squares.
  6. Refrigerate them for up to 3-4 days or serve immediately.
  7. Before serving, cook them on the pan with small amount of oil.

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Read to be served!

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Hope you will try them out! really, it takes a bit of time but it is SO handy when they are sitting in the fridge and waiting to be served! 😉

Lots of love,

Agne Jonele

 

 

 

 

Categories: Recipes
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