Crepes are French fancy way to say "pancakes". They are delicate, thin pancakes, less sweet and often served with sweet or savoury fillings.
Usual recipe of Crepes call for eggs in it, but I took the liberty of playing with the recipe and make an eggless version of it.
I am a BREAKFAST PERSON. I love wholesome and nutritious breakfasts but I felt being a little fancy. The first thing that popped in my mind was CROISSANTS and Coffee (haha), but making and preparing croissants is a long process (although it is worth the wait, its CROISSANTS). Since it was already morning, I went for the second best option that was available with me during this lockdown, which was CREPES.
Pro Tip: Pour or scoop a full big ladle of batter on the pan and tilt the pan in circular motion for batter to cover the entire surface and spreads thinly all throughout.
So I whipped Eggless batter for making both sweet and savoury crepes. They turned out deliciously light & subtle, quite filling and oh so FANCYYY!!!
WHAT YOU NEED:
Flour - 1 cup
Milk/non dairy milk - 3/4 cup + more to adjust later
Water - 1/4 cup
Melted Butter - 2 tablespoons
Sweet Crepes:
Castor Sugar/ Honey - 1 1/2 tablespoons
Vanilla Essence - few drops
Savoury Crepes:
Salt - 1/2 teaspoon
Pepper powder - a pinch
Chopped fresh herbs - 1 tablespoon
DIRECTIONS:
- Using whisk, mix flour, milk, water and butter together in a deep bowl. (Add sugar and vanilla for SWEET Crepes) (Add salt, pepper and fresh herbs for SAVOURY Crepes).
- Make sure there are no lumps and you get a smooth batter. use more liquid to adjust the consistency. (CREPE BATTER IS THINNER THAN PANCAKE BATTER). Allow the batter to rest for at least an hour in the refrigerator.
- After the batter has rested, heat a flat pan over stove and rub butter on the surface of the pan. On a low flame, pour the batter and in circular motion cover the whole surface of the pan with a thin layer of the batter.
- Cook it for 2 minutes and the crepes will start turning golden in colour. Now carefully flip the crepe by lifting the edges and cook for another minute. Your Crepe are ready
SWEET CREPES- Fancy your sweet crepes with fresh fruits, nutella filling, berry compotes, chocolate spreads, nuts or just sprinkle icing sugar and enjoy with hot cup of coffee.
SAVOURY CREPES- Garnish with sauteed onions, bell peppers, mushrooms, celery, etc and fill with generous amount of grated cheese or savoury spreads.
Tips for making Perfect Crepes:
- Allow the batter to rest for a minimum of an hour in the refrigerator so that the "gluten" in it has rested and that makes for light, airy crepes.
- Keeping a pan on medium low heat is preferable for allowing batter to spread and cover the pan completely at the initial stage.
- Buttering the pan before spreading the batter helps to evenly brown the crepe and can be easily flipped without tearing it.
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