I was searching for a healthy option to bring along to feed my colleagues for morning tea, and considering our latest ‘no sugar’ health kick, as well as trying to avoid refined flour, it was quite a challenge to think of something that I was satisfied with bringing, that would also be something enjoyed by my peers.
Crepes are one of my favourite crowd pleasers. They travel well, can be customised by the person with a variety of toppings, and are easy to eat.
Eating a crepe brings back a flood of memories we created during our first week of our European adventure. Mornings were spent wandering through Montmarte, with a crepe topped with the simple combination of sugar and lemon. A break in a busy afternoon browsing old churches and museums would mean a stop for a crepe in a local cafe, and feeling ill after overindulging in the rich but classic combination of nutella and sliced banana.
With the right tools, crepes are quite an easy choice for a breakfast or brunch, and can be made sweet or savoury (topped with an egg and sautéed mushrooms or spinach).
Though they can easily be made in a good non-stick pan, a specific crepe pan or electric pan (which is what I use) make things a lot easier, and my one crucial tool is a wooden crepe spreader, the key item in getting them to that desirable paper thin consistency.
Thankfully for crepes and pancakes, gluten is the enemy, so it is the ideal time to substitute out regular flour for buckwheat flour (or another gluten free flour).
Cooking does take a little while, especially considering you can only do one at a time, so make sure you factor that into your preparation (I was 30 minutes late for a lecture after I didn’t time manage properly).
1 cup buckwheat flour (can substitute in 1/4 cup of plain flour if gluten isn’t an issue for you)
Pinch of salt
1 1/2 cups full cream milk
2 tablespoons melted butter
Whisk the eggs and milk together in a small bowl
Sift the flour and salt into a large bowl
Slowly whisk the egg and milk into the flour until you have a smooth batter
Whisk the melted butter into the batter and set aside, either overnight or for as long as possible
When ready to cook, spray your pan with oil or brush melted butter onto the pan. Add a portion of batter and either swirl it around to cover the base of the pan or use a crepe spreader to get the batter thin
Cook until lightly coloured on the bottom, run a spatula around the edges to loosen and flip
Cook the other side briefly until slightly coloured
Remove from the pan and either serve immediately or layer with baking paper so they don’t stick together
Serve with your choice of toppings – I served them with a variety of options including natural yoghurt, berries, sliced banana, fruit salad and a whole fruit jam.
Recipe adapted from: Jenn Cuisine