Crepes! A classic to know to vary breakfasts or even suppers (for example, with asparagus and cheese!). In addition, all children love it!
- Servings: 4 (about 8 crepes)
- Preparation time: 5 minutes
- Cooking time: 30 minutes
- Cost per serving: 31¢
- Storage: 3 days in the fridge. Can be frozen.
- Kitchen tools: Measuring cups and spoons, large bowl, fork, ladle, spatula, medium-size frying pan, plate, clean dish towel or aluminum foil.
- Reference: This original recipe was developed by Extenso—the Université de Montréal reference centre on human nutrition.
- 250 ml (1 cup) milk If you like your crepes thinner, add another ½ cup of milk.
- 250 ml (1 cup) all-purpose flour
- 2 eggs
- 45 ml (9 tsp) butter or non-hydrogenated margarine
1. In a large bowl, add the milk, flour, egg and 5 ml (1 tsp) of melted butter or margarine and mix with a fork until the crepe batter has a smooth and even texture.
Variation: For dessert or breakfast crepes, add 5 ml (1 tsp) of vanilla and 1 ml (¼ tsp) of ground cinnamon.
2. Heat a medium-size frying pan and add 5 ml (1 tsp) of butter or margarine.
3. Add a ladleful (about 60 ml / ¼ cup) of the crepe batter in the frying pan and tip the frying pan so the batter covers the bottom of the pan in a thin layer.
4. Cook the first side of the crepe until the edge is browned and a few small bubbles form on the surface. Using the spatula, flip the crepe and cook on the second side for about 2 minutes, or until the crepe is cooked.
5. Place the crepe on a plate and cover with a clean dish towel or aluminum foil so it stays warm and moist.
6. Add another 5 ml (1 tsp) of butter and repeat steps 3, 4 and 5 until all the batter is used up, stacking the crepes under the dish towel or the aluminum foil.
This recipe provides foods from the following food groups:
- Grain products
To use these crepes as a main course, serve with:
- Vegetables or fruit of your choice
- Meat and alternatives (chicken, eggs or nuts, for example)
- Cheese or a glass of milk or fortified soy beverage