It’s morning, which means crêpes.
it’s evening, which means crêpes.
I am talking healthier wholemeal, almond, vanilla, nutmegy crêpes. The kind that do for breakfast, lunch, dessert and ‘hiding in the panty from the kids’ elevenses. Sharing not strictly necessary. Just saying in case you missed that.
These are almost like the crêpes you get in the fabulous crêperies on Parisian streets. Except healthier. Or did I mention that already?
Best way to eat them Parisian style – with an elegant layer of nutella.
Best way to eat them Recipes From A Pantry style – stuffed with maple flavoured Greek yoghurt, sliced strawberries and almonds.
Or with ‘dam’ aka jam (my youngest) and ice cream.
Sky is the limit.
PS the kiddoes love helping whip these up and all that pan swirling action.
- 55g (2oz) wholemeal (wholewheat) flour
- 55g (2oz) plain flour
- Pinch of salt
- ¼ tsp grated nutmeg
- 2 eggs beaten
- 200ml (3/4 + 2 tbsp) almond milk
- 80ml (1/4 cup) water
- 1 tsp vanilla extract
- Honey to taste (optional)
- Mix together the flours, salt and nutmeg in a large bowl.
- Make a well in the centre of the bowl and add in the egg and whisk into a paste.
- In another bowl mix together the almond milk, water, vanilla extract and honey (if using).
- Then slowly add a little bit of this milk mixture into the paste whisking well before adding in some more.
- You need to do this very slowly so as to avoid having lumps.
- Continue till all the milk is whisked in and the batter is smooth.
- Heat your crepe pan on low medium heat and melt a bit of butter in it.
- When the butter starts sizzling add in about 2-3 tbsp of the batter mixture (depending on the size of your pan) and swirl the mixture until a thin layer coats the pan.
- Cook for about 30 seconds until the edges and parts of the crepe is crisp.
- Then flip the crepe and cook for up to 30 seconds.
- Keep crepes warm in oven till you have finished cooking the rest.
- Serve with various toppings.