Thursday, March 13, 2008

Oh Crepe!

"You haven't made crepes in such a l-o-n-g time. Could you please make crepes, please please".

Such a simple request. But this guilt package was twice as heavy. First, the obvious guilt of not having made something that they enjoy so much. Second, the request was for crepes. Those ridiculously easy to make crepes.

So here I was serving up crepes for breakfast wondering why I don't make them often enough.
We've enjoyed crepes for breakfast and dessert. We once even had them for lunch at a fast food place, but those were ginormous ones stuffed with spinach, onions, cheese etc. Totally spoilt the delicateness of the crepes.
Apart from being so easy to make, they can be made ahead for time. Not only can you store the batter in the fridge for a couple of days, the crepes can be stored (separated by wax paper)for just as long. Such lifesavers.

This time I made several substitutions, replaced part of the all purpose flour with whole wheat flour, one egg with an equal measure of egg substitute, 1 tbsp of butter with a tbsp of oil. I was quite happy with the results.
The amount of sugar is greatly reduced as I much prefer to sweeten things with fruit or yogurt. Another reason for not making the crepes sweeter is that they can also be used for savoury fillings or toppings. Less work is good; especially since I'm not inclined to making two versions of the batter.

¼ cup whole wheat flour
¼ cup all purpose flour
2 eggs (or 1 egg and egg substitute for 1 egg)
½ cup milk (nonfat is ok)
2 tbsp butter, softened (or 1 tbsp butter and 1 tbsp oil)
1 tbsp sugar (or more)
pinch of salt

Mix all the ingredients and run them through a blender or food processor till well combined.
Heat the pan (I use a 6-inch nonstick pan) and add a tiny dab of butter.
Pour a little less than ¼ cup of the batter in the middle of the pan.
Lift the pan and twirl the pan to spread the batter evenly, covering the entire pan.
(With just a little practice one gets the hang of it and is able to make the crepes of even thickness and avoid the supercrispy outer edge. Not that the edges are a bad thing.)
Cook for about 1 minute on medium heat. The crepe will start pull away from the sides of the pan.
Flip and cook the other side for about 45 seconds.
Makes about 8 6-inch crepes.
This recipe can be easliy doubled.

Some Variations We Enjoy
In addition to the usual yogurt and fruit (even here the permutations and combinations are endless), PBJ is good too.
A little bit of Nutella-love spread on the crepe and topped with a little chocolate sauce and some toasted nuts.
Fruit and thinned jam.
Spinach and cheese.

One day, some day I want to try this crepe-cake.
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