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
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.
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) 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.
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!
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.
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