I know that the world probably doesn’t need another crepes recipe, but here is what we’ve been making in this snow-blasted part of the world. If you have a crepe maker, then by all means use it, below I give directions for a skillet. This recipe will yield 6 medium crepes, so double, or triple it dependent on your needs. You can fill them with jam or Nutella and enjoy for breakfast, or make a savory dish for dinner – swap for tortillas, or make croquettes with your favorite filling.
Notice that I add white wheat bran – it’s much less bitter than regular red bran and closer to the taste of white flour. You’ll barely notice it’s there and the fibre and nutritional content just got better. It’s the little things like this that make a healthier diet. Now excuse me while I go and slap some Nutella on one of these.
- 2 eggs
- ¼ tsp salt
- 1¼ cups of milk
- 1 cup of all purpose flour
- ¼ cup white wheat bran
- olive oil for frying
- In a medium bowl, whisk together all batter ingredients. We're aiming for the consistency of whipped cream - too runny and it will be hard to flip them over.
- Heat up the oil in a skillet until medium-hot, making sure the entire surface is only very lightly coated, otherwise you'll fry the crepe (tip: use a silicone brush to distribute only a small amount over the surface).
- Pour the batter by ¾ cupful and swirl the pan around. Brown on one side for under one minute (you can lift the crepe and check), then lift one corner with a spatula and use your fingertips to quickly flip the crepe over. If you're a pro, then you can flip it in the air, but you wouldn't catch me doing that :)
- Continue until nicely browned on the other side.