Y’hello, Beasties! I took some time off blogging, but I kept busy on other platforms such as YouTube and Instagram. On the YouTube channel, for instance, we just crossed our first 1,000 subscribers!!! Well, that happened two weeks ago, in mid-July. It took me by surprise as, despite the efforts that I make, I was also debating turning that page, but I kept publishing videos because, well, I love content creating, and making and producing videos. Anyways, I am glad to be back on the blog! You read the title, and that is what we are going to talk about, crepes!
I don’t know about you, but I love crepes. I grew up having them, almost on a daily and learned how to make them. Once I mastered the making of crepes, I also started playing around with the recipe and ingredients and started making some variations of it, But for now, we are going to focus on the regular crepes, the basics, you know, with some little twists of ours.
If you don’t know what crepes are, they are a French dish made of thin pancake batter poured onto a hot griddle or pan and cooked until the edges are brown and crispy. Those thin pancakes are cooked on both sides on the hot griddle or pan. Crepes can be sweet or savory, with the most popular being filled with whipped cream, strawberries, bananas, chocolate sauce, and other sweet toppings. In France, they are a portion of popular street food, where they’re served with sugar, honey, or fruit fillings. One of the best things about crepes is that they can be eaten for breakfast, lunch, or dinner. You can also have them for snacks, and definitely all year-round. That is how versatile they are. But how do you make them?
Crepes are so easy to make, at least, the batter is. Cooking them can take some time depending on the quantity that you are making. Without any further due, let’s beast it!
INGREDIENTS:
For 20 crepes, 1 crepe/serving.
- 7 large eggs
- 250g of granulated sugar
- 200g all-purpose flour
- 1Tbsp coconut oil
- ¼ tsp salt
- 2 tsp lemon juice
- 14oz coconut milk
INSTRUCTIONS:
In a large bowl, whisk the eggs, the coconut oil, and the sugar until you have a homogenous batter.
Add in the flour slowly as you continue to whisk the batter. The reason for this is to prevent the formation of lumps in the batter. Whisk until the batter has a creamy texture.
Add in the salt. Continue whisking.
Add in the lemon juice. At this point, the batter should be even creamier and smoother.
Gently pour in the milk as you continue whisking. At this point, I like to turn the batter manually as I pour the rest of the mil in. The reason for this is that I also like to feel the texture as I turn the batter, and admire the beauty and softness of that light, creamy batter before I start frying each crepe.
Heat a non-stick oiled frying pan over medium-high heat. Scoop the batter onto the pan, using approximately ¼ cup for each crepe. Tilt the pan with a circular motion to allow the batter to coat the surface of the pan evenly. I like to use coconut oil spray to cook the crepes. Oil sprays are less messy and usually have no calories.
Cook the crepe until the border is golden. Loosen with a spatula, turn and cook the other side for about 2 minutes or until some air pockets start forming underneath. They are usually my cues to turn and/or stop cooking each crepe.
Serve as you please.
NUTRITION FACTS:
Per serving: 119 calories; Carbs 20g; Protein 3g; fat 3g.
You can see how I made these yummilicious crepes here. Try your hand at this recipe, and let me know how it went for you!