Crepes (or crêpes) are very thin pancakes. They originated from Brittany, a region in the north-west of France. Unlike pancakes, crepes don’t require leavening agent and have a higher content of milk.
Crepes come in two varieties: sweet (made with white or wheat flour and lightly sweetened) and savoury (made with buckwheat flour and unsweetened). While sweet crepes are often eaten as part of breakfast or as a dessert, savoury crepes are commonly served for lunch and dinner. My wholemeal crepe reicpe is closer to the sweet version. Nevertheless, it can be savoury too by switching to buckwheat flour and omitting the sugar.
Crepe is real simple and effortless to whip up even kids can do it. You can use a hand whisk and spatula to make the batter, or for a shortcut, whiz everything in a blender. You can make the batter a few hours or even a day in advance. However, it’s important to sieve your batter so as to be lump-free. Resting the batter before cooking also helps to produce more tender and soft crepes.
As I don’t have a special crepe pan, I cook my crepe with non-stick skillet which works just perfectly. I find 20cm (8 inches) to be the ideal pan size for making crepes. It’s easy to handle especially during flipping or tossing. Of course, you can use any pan size as you like. Well, to be honest, I still don’t dare to toss my crepes yet. Do give it a go if you dare!
These crepes can be served cold or warm, and topped with sweet or savoury fillings. The ideas on how to eat them are endless. Using fresh fruits to make fun faces is what my son and I love most. It’s a fun yet healthy way to encourage your little ones to eat more fruits. Sometimes, if I want to pamper my taste bud, I will apply a layer of Nutella jam on my crepe, and top with sliced strawberries and a sprinkle of ground toasted peanuts (the more the better!). Wow! It tastes heavenly!! What’s your favourite way of eating crepe? I love to hear from you.
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