Easy delicious crepe recipe, no resting the batter required!
If you’re as busy as I am, you’ll appreciate this super quick and easy crepe recipe. I often whip this recipe up in 5 minutes or less (more if the kids are “helping”!). I love to top these crepes with blue berries and cream, lemon juice and sugar or orange syrup. The family devour mountains of these moist, hot deliciousness; and if I am wanting them to feel full for longer, I often double the amount of eggs to increase the protein content, which will help keep people's tummy's feeling fuller for longer.
Equipment
- 2 Litre mixing bowl or pancake batter jug
- Whisk (or use wooden spoon if you don't have whisk)
- Frying pan preferably cast iron or non-stick
- Spatula
Ingredients
- 2 cups of all purpose plain flour.
- 2 cups of full cream milk powder
- 6 eggs you can get away with 4
- Enough milk to make the batter the same consistency as a runny custard you can use milk if you don’t want to add more milk to the mixture.
Instructions
Preparing the Crepe Batter
- Measure the flour and milk powder into your bowl or batter jug. Use a whisk to combine the flour with the dried milk powder.
- Add eggs and water (or (liquid) milk). Mix quickly and thoroughly to combine.
Cooking the crepes
- Using a ladle (or measure cup) pour 1/2 cup of batter onto the centre of a pre-heated and greased pan. Let the batter become more yellow in colour and less 'liquidy' before using a spatula to flip the crepe. I lift the edge of the crepe with the spatula and check if the edge 4 to 6 cm has started to become golden brown underneath. When I see the underside of the crepe become golden brown I use this as a guide to flip the crepe.
- Cook the second side for a further minute or two (checking when the under side is golden brown), before removing from the pan and setting aside on a plate.
- Repeat until all the batter is cooked into golden, delicious crepes.
- Add your preferred topping and enjoy!
Notes
Make a double batch of these crepes and store the extra cooked crepes in an air tight container, they're good for a few days in the fridge, or at least a week in the freezer. Depending on when I think I'll need to pull out a quick meal, I will pop the extra cooked crepes in the fridge or freezer. From frozen, they thaw in a few minutes in the microwave. A life saver when I'm rushed for time and the kids are hungry. Topped with fruit, cream or yoghurt, this is a wholesome, protein-filled meal I can have ready in 10 minutes (often as 'Second Dinner'!).
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