Crepes

Until yesterday morning I'd never actually made crepes, crazy, I know!

I had assumed you required not only purpose made pans and other kitchen equipment, but also a genetically inherited flick of the wrist.

I guess the only place I had seen them being made was when I lived in Edinburgh, every Christmas the city held the most amazing Christmas markets, Ice skating rink, German hot chocolates, traditionally made stollen, hand crafted tree ornaments, and of course the crepe guy. He always had the longest que, much to the distaste of the German waffle maker three stalls down. 

I'm so glad I did tho, I now know that they are;

A: Easier to make than pancakes or waffles.

B: Matched equally well between sweet or savoury fillings, super important in our house as we are evenly divided.

 

CREPES

1 cup of spelt flour

1 Tablespoon of coconut sugar

1 pinch of salt

1 1/2 cup organic milk

4 free range eggs

3 Tablespoons of meted ghee

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Place all the ingredients into your blender, food processor. 

Puree until smooth about 30 seconds.

Let the batter rest for 15 minutes (while you prepare the berries).

Heat a large skillet over a medium heat, lightly coat with ghee, I use an ice cream scoop to measure out my batter but a 1/3 cup measure would work too. Swirl the pan around to cover the whole base. The thinner the better.

Cook the crepe for 2-3 minutes or until golden brown, loosen the edge of the crepe and flip, cook for one more minute.

Repeat with remaining batter.

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BERRIES

2 cups of organic blueberries

juice of one lemon

1 teaspoon chia seeds

1/3 cup water

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Place all the ingredients in a pot and place over a medium heat, gently simmer until thick and jam like. 

Other filling options

  • Creamy garlic mushrooms and parmesan
  • Lightly steamed spinach with feta and a fried egg
  • Lemon juice and sugar
  • Yogurt and fresh berries