I have been working diligently attempting to make an easy and healthy crepe for breakfast. I went a step further attempting a breakfast on the go method.. here’s what I found. A basic crepe needs only three things FLOUR-EGGS-MILK (similar to making pasta). That made testing more fun switching ingredients easily. I found that altering the type of milk and eggs did not affect the crepe’s cooking. That means feel free to use whole milk, eggs, and white flour, or as a lighter option you can use egg whites, whole wheat flour, and unsweetened almond milk for a crepe clocking in at only 50 calories. I did a test run with coconut flour which failed miserably (sorry for those gluten free folks)
Crepe Folding: I used to fold in both sides to the center, but found that folding in half both directions resulted in the best filling holder.
Crepe Cooking: I have always stuck with the same format. I lift a hot greased 10” skillet and swirl while pouring 1/4 cup batter. I cook about 2 minutes on the first side and only a minute on the latter.
Storing and Reheating: I found they do not change texture when reheated so I enjoy making the whole batch and before filling and eating. I even tested filling a day early and packing to reheat the next day which works very well.
Filling: For dessert I always default to berries with whipped cream, cinnamon and sugar, make syrup, powdered sugar, and chocolate chips. For a more savory crepe I find any sort of cheese with mushrooms, herbs, spinach or sun dried tomatoes works best.
pinch of salt
Whisk together all ingredients to form a loose batter.
Heat and grease a 10″ skillet several minuted before adding batter.
Pour 1/4C batter onto pan while simultaneously swirling the pan with alternate pan until thinly coated.
Cook 2 minutes or until first side is golden brown and releases easily from the pan.
Repeat the process until all crepes are made and fill.