You can make these spicy, plain or sweet. These are super easy to make and you can make so many variations with the fillings. Here is the basic recipe i use.
Ingredients:
2 eggs
1 cup milk
1 cup of flour (i have tried whole wheat, buckwheat, all purpose flour, spelt) I used organic Einkorn flour (Non GMO) this time.
1/3 cup of water (you may need to add a bit more water if you are using buckwheat flour)
1/4 tsp salt
2 tablespoons of melted, cooled butter
Vegan Version:
1 cup of spelt flour or any other flour* you would like to use
1/4 tsp of salt
1/2 cup of unsweetened coconut milk
2/3 cup of water
1/8 cup of extra virgin olive oil
1 teaspoon of vanilla extract
*if you use a different flour you may need to add more water to get the correct consistency. It should be thinner than pancake batter.
OPTIONS: To make these sweet, you can mix 1-2 tablespoons of sugar, 1 tsp vanilla extract and remove the salt in the above recipe. You can also add 1-2 tablespoons of cocoa to the sweet variation to make it chocolatey.
FILLINGS:
You can do nutella, bananas and cream for sweet version.
You can also do just plain cheese for the savory version.
You can do sunny side up eggs and some sausage or deli meat for the savory version.
This time, i making a mixture of vegetables. I usually just look at what's in my fridge since you really can stuff these with just about anything. Just be creative! I've used mushrooms, red peppers, green onions and then sprinkled some cheese on top. I also made some with shredded chicken from chicken biryani that was left over and then added some cheese to these too! Both versions were fabulous and disappeared fast!
2 eggs
1 cup milk
1 cup of flour (i have tried whole wheat, buckwheat, all purpose flour, spelt) I used organic Einkorn flour (Non GMO) this time.
1/3 cup of water (you may need to add a bit more water if you are using buckwheat flour)
1/4 tsp salt
2 tablespoons of melted, cooled butter
Vegan Version:
1 cup of spelt flour or any other flour* you would like to use
1/4 tsp of salt
1/2 cup of unsweetened coconut milk
2/3 cup of water
1/8 cup of extra virgin olive oil
1 teaspoon of vanilla extract
*if you use a different flour you may need to add more water to get the correct consistency. It should be thinner than pancake batter.
OPTIONS: To make these sweet, you can mix 1-2 tablespoons of sugar, 1 tsp vanilla extract and remove the salt in the above recipe. You can also add 1-2 tablespoons of cocoa to the sweet variation to make it chocolatey.
FILLINGS:
You can do nutella, bananas and cream for sweet version.
You can also do just plain cheese for the savory version.
You can do sunny side up eggs and some sausage or deli meat for the savory version.
This time, i making a mixture of vegetables. I usually just look at what's in my fridge since you really can stuff these with just about anything. Just be creative! I've used mushrooms, red peppers, green onions and then sprinkled some cheese on top. I also made some with shredded chicken from chicken biryani that was left over and then added some cheese to these too! Both versions were fabulous and disappeared fast!
1) Add all ingredients in a mixing bowl/ blender/food processor except for melted butter. I use a mixing bowl and then my hand blender.
2) Mix well until you see bubbles forming.
3) Stir/whisk in the melted butter. Make sure it has cooled.
4) Cover and refrigerate for an hour. Sometimes when i'm in a hurry i skip this step and these still turn out fine.
2) Mix well until you see bubbles forming.
3) Stir/whisk in the melted butter. Make sure it has cooled.
4) Cover and refrigerate for an hour. Sometimes when i'm in a hurry i skip this step and these still turn out fine.
5) Have your filling ingredients ready to go
6) Pour a little bit of mixture (1/2 cup measure but it depends on the size of your pan) onto your heated frying pan (low to med) and spread mixture out quickly and thinly so that it covers the entire pan. I am using an electric crepe maker and it comes with a wooden tool that allows you to spread the mixture quickly.
7) Don't worry about spreading the crepe perfectly. You can fill little holes with some more batter and just spread. It takes practice but even with practice i haven't perfected it yet!
6) Pour a little bit of mixture (1/2 cup measure but it depends on the size of your pan) onto your heated frying pan (low to med) and spread mixture out quickly and thinly so that it covers the entire pan. I am using an electric crepe maker and it comes with a wooden tool that allows you to spread the mixture quickly.
7) Don't worry about spreading the crepe perfectly. You can fill little holes with some more batter and just spread. It takes practice but even with practice i haven't perfected it yet!
8) Cook until almost dry on top and browned edges
9) Loosen the edges and flip with a spatula
10) Cook other side for about 15-20 seconds and then you are ready to fill.
9) Loosen the edges and flip with a spatula
10) Cook other side for about 15-20 seconds and then you are ready to fill.
11) Take about a tablespoon of the filling and put it in the middle of the crepe. In this case i used a vegetable filling and topped it will a little mozzarella cheese. To make the vegetable filling, put some red pepper, green onion, mushrooms in the chopper. Chop fine and your filling is ready. 12)Once you add the filling to the crepe, just top with a little cheese.
13) Fold the crepe in half, or make a packet like in the picture below or triangle - whatever you wish.
14) For the second topping i heated and shredded left over chicken from chicken biryani and then topped this with some cheese. Voila! Bon appetit!
13) Fold the crepe in half, or make a packet like in the picture below or triangle - whatever you wish.
14) For the second topping i heated and shredded left over chicken from chicken biryani and then topped this with some cheese. Voila! Bon appetit!
Crepes: Makes approx 6-8 large crepes
Calories per crepe without any fillings: 104, Carbs: 12, Fat: 4, Protein:5, Sodium: 54, Sugar: 2
Vegan crepe without fillings: 135, Carbs: 16 Fiber: 3g, Fat: 6g, Protein: 3, Sodium: 104 mg, Sugar: 1g
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