Savoury Crepe

These crepes were created on an afternoon when we had to be at soccer training at 5:30 pm and I wanted the kids to have something in their tummy before we left.

I thought it might be exciting to add some veggies inside. Turns out that flopped (you can only try!) but I’m not giving up yet.

The pic is when I topped them with lemon curd and strawberries. Obviously that went down a treat.

Usually the kids smother with butter and a bit of maple syrup, but Nick and I have filled them with:

– cooked mushrooms and scrambled eggs

– butter and garlic baby spinach and grated zucchini

– baked beans

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Savoury Crepe

Servings

Ingredients

• 1 1/2 cups sifted spelt flour (or wheat, gluten-free or buckwheat flours)
• 2 cups milk (dairy or non-dairy)
• 3 eggs

Servings Ingredients 1 1/2 cups sifted spelt flour (or wheat, gluten-free or buckwheat flours) 2 cups milk (dairy or non-dairy) 3 eggs

Instructions

1. Whisk eggs and milk together in a large bowl.
2. Add the flour and whisk well for two minutes.
3. The mixture will be runnier than normal pancakes, but it should be thicker than water.
4. Heat a medium size frypan and add a teaspoon of butter.
5. Add mixture to pan once the butter is melted and pan is warm and spread it out so it's nice and thin.
6. Flip once cooked through (won't take long) and cook quickly on the other side.
7. Remove from pan and start your stack!
8. Repeat until all mixture is used.

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