Crepes Two Ways
Master this basic batter for a super-successful Pancake Day and enjoy with a variety of sweet and savoury toppings and fillings.
Substitutes:
- No passion fruits? Use lemon, clementine, orange or lime juice instead. Lemon and sugar are a scrumptious, classic pairing for sweet crepes.
- Other sweet filling ideas? Apple compote, roasted fruits, caramel, honey or maple syrup.
- Savoury filling ideas? Spinach and mushrooms or leftover sauteed veggies. A nutritious and simple vegetarian combination that tastes divine.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
2 Eggs
30 g Unsalted butter (melted )
60 g Plain flour
a pinch of Salt
1 tsp Sugar (any )
120 ml Milk of choice
50 ml Water
Olive oil (for cooking )
For the sweet topping:
4 Passion fruits
2 tbsp Caster sugar
For the savoury topping:
8 Mushrooms (sliced )
50 g Cheddar (grated )
Recipe:
- Crack the eggs into a mixing bowl and add the melted butter. Which until combined, then add the flour, salt and sugar. Whisk until combined. Pour in the milk and water. Whisk until combined and set aside to rest for 30 minutes.
- Brush a 20 cm frying pan with a little oil and warm over medium heat. Add a ladle of the batter to the pan, tipping gently until it coats the base in a thin layer. Cook for 1-2 minutes, or until golden, then carefully flip the crepe over and cook the underside for 1 minute more. Repeat with the remaining batter - the batter makes 6 crepes.
- For the sweet crepes: fold the crepes into triangles and serve with fresh passion fruit and caster sugar.
- For the savoury crepes: After flipping the crepe over to cook the underside, add grated cheddar and sliced mushrooms. Season with salt and pepper. Fold in four edges of each crepe to make a square. Cover and cook for about 1-2 minutes. By the time the crepe is cooked the cheddar should have melted. If not, finish in the oven.
How to store
Store in an airtight container, in the fridge, for up to 3 days.
