Basic and Breakfast Crepes!! A Delicious Must-Have Recipe From My Aunt Jackie!

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These delicious recipes for basic and breakfast crepes come courtesy of my Aunt Jackie.  My Uncle Matthew (her husband) loves these so much that you have to triple the batch as he will eat them as soon as they come out of the pan.  They can be eaten with fruit and yogurt as a breakfast or wrapped around a savoury filling of your choice for lunch or dinner.  This is a very basic, must-have recipe for any cook.  I hope you enjoy.

pancakes pile against white background
Image from www.yourhealthyhedonista.com

Basic Crêpes

Preparation time 10 min

Cooking time 12 min

Output 8 to 10 pancakes

Ingredients

1 1/4 cups (310 ml) milk
2 eggs
3/4 cup (180 ml) unbleached all-purpose flour (or gluten-free flour)
2 tablespoons (30 ml) sugar
A pinch of salt
Butter, for brushing

Preparation

1. In a blender, process all the ingredients until the batter is smooth.
2. In an 18cm (7 – inch) non-stick skillet lightly brushed with butter, cook 8 to 10 crêpes, one at a time, browning on both sides.
Place the cooked crêpes on a plate and cover with aluminum foil to prevent them from drying out.

Thin Breakfast Crepes

Preparation time 10 min

Cooking time 25 min

Output 14 crepes, approximate

Ingredients

1 cup (250 ml) unbleached all-purpose flour (or gluten-free flour)

2 tablespoons (30 ml) sugar

1 pinch salt

2 eggs

1 1/2 cups (375 ml) milk

1/2 teaspoon (2.5 ml) vanilla extract

1 tablespoon (15 ml) unsalted butter, melted

Softened butter, for cooking

Preparation

1. In a bowl, combine flour, sugar and salt. Add eggs, 125 ml (½ cup) of milk, vanilla, and stir with a whisk until smooth.  Gradually add remaining milk, stirring constantly. Whisk in melted butter.

2. Preheat a 23cm (9 – inch) non-stick skillet over medium heat. When the skillet is hot, brush with butter.

3. For each crepe, pour about 45 ml (3 tablespoons) of batter in the centre of the skillet. Tilt skillet to spread batter evenly until it covers the entire bottom of the skillet. When the edge peels off easily and begins to brown, it’s time to flip the crepe with a spatula. Continue cooking for about 10 seconds and then remove from skillet.

4. Place cooked crepes on a plate as you go. Cover with aluminum foil to keep them from drying and to keep them warm.
Delicious with maple syrup or blueberry sauce.

Try these recipes out and let me know how it goes!  Cheers, Michele