Crepes
Crepes are thin, delicate pancakes made with a simple batter of flour, eggs, milk, and a pinch of salt, cooked on a flat griddle or skillet. This can be filled with a variety of sweet or savoury ingredients such as fresh fruits, chocolate, cheese, ham, or vegetables.
Ingredients
1 cup = 250ml
- 1 cup All-purpose flour
- ½ tsp salt
- 2 tbsp sugar
- 2 tbsp melted unsalted/salted butter
- 2 room temperature eggs
- 1 ¼ cup or 300ml room temperature milk
- 1 tsp vanilla extract optional
- Additional butter or oil for greasing the pan
For the mango crepe
Custard
- 2 cups milk
- 3 tbsp sugar
- 2 tbsp custard powder
- Pinch of salt
To serve (optional)
- Mango pieces
- Mango jam
Instructions
- In a bowl, combine the dry ingredients, flour, salt, and sugar. If you are using salted butter omit the salt in the flour or reduce it to a pinch.
- In a separate bowl, combine the eggs, melted butter and whisk well. Add the vanilla essence and milk and whisk.
- Make a well in the centre of the dry ingredients, gradually pour the wet ingredients and mix well until the batter is smooth and without any lumps. The batter should be smooth, thin, and pourable. Strain if necessary to remove any lumps.
- Let the batter rest for about 30 minutes to 1 hour, but you can proceed without resting if you're short on time. However, this resting period allows the flour to fully absorb the liquid, resulting in a smoother batter and better-textured crepes.
- If the batter seems too thick after resting, you can adjust the consistency by adding a bit more milk. If it's too thin, you can add a small amount of flour.
- Heat a non-stick skillet or crepe pan over medium heat.
- Add a small amount of butter or oil to coat the pan lightly.
- Pour a small amount of batter into the centre of the hot pan, and immediately lift the pan off the heat, swirl the pan to spread the batter thinly across the bottom.
- Cook the crepe for about 1-2 minutes until the edges begin to brown. Use a spatula to carefully flip the crepe and cook the other side for an additional 1-2 minutes.
- Continue this process with the remaining batter. Stack the cooked crepes on a plate as you go.
- Serve with the add-ons of your choice and enjoy!
For the mango crepe
Prepare the Custard
- In a small bowl, mix the custard powder with ¼cup of cold milk.
- Heat the remaining milk in a saucepan over medium heat. Add the sugar and a pinch of salt. Stir until the sugar dissolves.
- When the milk starts to boil, lower the heat and gradually pour in the custard paste while stirring continuously to avoid lumps.
- Cook for 2–3 minutes or until the custard thickens. Remove from the heat and let it cool slightly.
- Add puree of one mango and mix until combined. For mango custard, the consistency should be such that it coats the back of a spoon and holds a line when you draw it—this is the consistency check.
- Refrigerate until use.
Assemble the Mango Crepe
- Place a crepe on a plate. Spoon some of the custard down the centre of the crepe.
- Top with another crepe, then repeat the layers.
- Top with mango pieces and mango jam, if desired.
- Serve warm or chilled for a refreshing treat!
Notes
Paying attention to the temperature of the pan and making adjustments as needed will help you achieve the perfect crepes.
Sweet crepes
Spread Nutella/almond butter/peanut butter on the crepe and add sliced bananas. Fill the crepe with fresh strawberries and a dollop of whipped cream. This creates a light and fruity dessert. Squeeze fresh lemon juice over the crepe and sprinkle it with sugar. A simple yet delightful option with a tangy kick. Drizzle melted chocolate or chocolate sauce over the crepe and top it with mixed berries for a treat. Cook thinly sliced apples in caramel sauce and fold them into the crepe. This combination offers a sweet and slightly gooey texture.
Savoury crepes
Place thin slices of ham and your favourite cheese inside the crepe. You can add a touch of Dijon mustard for extra flavour. Sauté fresh spinach and mix it with crumbled feta cheese. Fill the crepe with this savoury and nutritious combination. Combine cooked shredded chicken with pesto sauce and fill the crepe. Spread cream cheese on the crepe and layer it with smoked salmon. Top it with capers and fresh dill. Combine cooked sausage with scrambled eggs and cheese for a savoury breakfast crepe.
Feel free to get creative and mix and match different fillings to suit your taste preferences.