CLASSIC FRENCH CREPES

After this you'll never need to buy store-bought crepes ever again, I promise. Like many of you, this was my first time making crepes. Crepes in our house is a go-to especially when I see them in the fridge. lol. In saying that, our go-to supermarket at the moment is Aldi, only because they're cheaper and have products which we don't usually see at Woolworths or Coles, and where we usually pick up our crepes.

For those who don't know, crepes are absolutely delicious, a melt in your mouth moment I would say. Crepes are very similar to pancakes but heap thinner and are usually served in two types, sweet and savoury. Usually, crepes are served with a variety of fillings from the simplest of icing sugar to the super sweet triple chocolate.

Crepe batters are similar but at the same time different to pancake batters. Often pancakes have leaving agents like baking soda or baking powder resulting in a fluffier and thicker product whilst crepes don't.

Crepe batter is supposed to be runny almost like water so don't panic if your batter is too thin! It will work out! Oh and also, it's important that you let the batter rest for 15 minutes before frying just to relax the gluten a little.

I don't remember when I first had a crepe, but what I do know is that I fell in love. For some reason, this was only my first time making crepes, it started off as a thought because we've been eating pancakes for the last few days and I was craving something else so I went and searched up breakfast ideas with Dr Google and the first thing that popped up was crepes. Naturally, I got excited and started searching up recipes and comparing and did a little experiment and boom, perfection. So shall we...

Serves 4

25 Minutes Cooking Time + 5 Minutes Prep Time + 15 Minutes Resting

Let's Start...

What you need:

1 Cup Flour

2 Large Eggs (Whisked)

1 1/2 Cup Whole Milk (or any milk of your preference)

A tad of Butter

A Pinch of Salt

Optional:

Fruits

Whipped Cream

Maple Syrup

Chocolate Spread

Let's get cooking:

1. In a large mixing bowl, combine the flour, sugar, salt and mix until well combined.

2. Create a well in the middle and gradually add the whisked eggs and milk into the dry ingredients. Mix well together.

3. Let batter rest in a room temperature environment for 10-15 minutes.

4. In a small pan or skillet over medium heat melt a tad of butter. About less than 1/4 cup at a time, pour the batter evenly onto the pan, swirling it to evenly coat. (It should cover almost or even the whole flat surface of the pan or skillet).

5. Cook for 2 minutes, then flip and cook for a further 1 minute. Once browned, set aside and repeat the process; Butter, Batter, Flip, Flip then Set Aside.

Preparation:

Plating these crepes are up to you; whether you have a round plate or a square plate. What I did for mine was, I folded the crepe in half and folded it again to create a quarter of a crepe then laid them on the dish whilst overlapping each other.

I also fried up my favourite side; drumroll please*** Bacon... Anyways, bacon aside, I also fried up some scrambled eggs for mom and sliced up some avocadoes and bananas as well as some maple syrup and chocolate spread on the side. Topped with icing sugar, of course!

Happy Eating!