© Maria | Happy Mum Happy Child
A Crepe is a very thin pancake, so no baking powder needed. Growing up, this is what we would have for dessert on special occasions. My Dad would cook crepes – so this is definitely a memory-dish for me.
This particular recipe is super simple and surprisingly easy – just throw everything into a bowl or blender, mix, chill and then cook!
You can make this gluten free by using Gluten Free flour (I use Edmonds Gluten Free Flour) instead of regular flour.
1½ cups milk
4 large eggs (size 7)
1 cup flour (regular or gluten free)
3 tablespoons butter / margarine
1/4 teaspoon salt
2 tablespoons sugar
Add all ingredients into a blender or large bowl, and process / beat until combined and foamy. The batter will be runny – not like your normal pancake mix.
Transfer to the fridge and chill for 30 minutes. During this time, you can prepare the rest of your toppings – whipped cream, jam, lemon juice, sugar, fresh fruit … you can add whatever you want to crepes! My personal favourite is nutella and whipped cream … OMG ????
Once the 30 minutes is up, heat a slightly buttered pan and cook your crepes. The idea is that you pour a small amount, and then tilt the pan to spread it out. It should only take 30-60 seconds each side.
Once each crepe is cooked, transfer to a plate and store in a warmed oven until all crepes are done.
You can eat your crepes with savoury or sweet toppings.