Crepes
Crepes! A classic to know to vary breakfasts or even suppers (for example, with asparagus and cheese!). In addition, all children love it!
Preparation
5 minutes
Cooking
30 minutes
Portions
4 (about 8 crepes)
Food storage
3 days in the fridge. Can be frozen.
Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFCategories
Ingredients
- 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
Preparation
- 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.
- Heat a medium-size frying pan and add 5 ml (1 tsp) of butter or margarine.
- 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.
- 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.
- Place the crepe on a plate and cover with a clean dish towel or aluminum foil so it stays warm and moist.
- 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.
