Crêpes are one of my favorite pastries to use as a light dessert. But this morning I made some for breakfast. These can be stuffed with anything. Try Nutella, preserves, peanut butter, or diced fruits and chocolate sauce. Below is the batter recipe followed by the filling I chose. I hope you enjoy!
Crêpe batter ingredients:
1 c vanilla almond milk
1 c all purpose flour
2 tbsp melted butter
A good dash of salt
Mix all ingredients, except butter, until no lumps remain.
Then add in butter and incorporate well.
The key to making crêpes is a hot pan, oil, and swiftness as they cook quickly.
Start by putting a pan over medium heat. You’ll know it’s ready when you splash water on the pan and it sizzles.
Spray the pan with cooking spray.
Note: You will need to do this every single time before you add batter to the pan.
I did a “test” crepe to see how much you need. Because you want to drop your batter and swirl your pan to cover the bottom with the batter. They are very thin!
Once you have your batter spread out, only cook 1-2 minutes each side. Use a spatchula to flip as a fork or tongs will rip the crêpe. Stack cooked crêpes on a dish when done.
This makes about 6-10 depending on the size pan you use.
1 c ricotta cheese
2 fresh or 1 can drained diced pears
2 tbsp cinnamon
Mix well and let rest until crêpes are done.
Add the filling to your crêpes. And roll. Cut in half if desired.
Thanks for reading, and happy eating!