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Lilly’s Table

 
 
Lavender Yogurt with Strawberries
© Lillys-Table.com Photo of Crepes
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Crepes

from Strawberry & Lavender Yogurt Crepes, the Week of May 4, 2014.
View the previous recipe for this meal.

There is something slightly intimidating about making crepes, but the batter is simple and the rest is just a bit of technique. I always plan to make a few ‘mistake’ crepes to enjoy as a snack (chef’s treat!) to make sure I have added enough salt or butter to the batter. If they are sticking to the pan, try a non-stick pan or add more butter before you pour in the batter. The recipe serves only two or just one hungry dude, so use this as a starting ratio to double, triple or increase as needed.

Ingredients

  • 2 eggs, beaten
  • 1 cup milk, or water, add more if needed
  • ¼ teaspoon salt
  • ⅔ cup flour, all-purpose or brown-rice flour
  • 2 tablespoons butter, salted, plus more for the pan

Serving Size: 2 People

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Preparation Instructions

Whisk together the eggs, milk, and salt. Slowly sift in the flour while whisking it into the batter. Melt the butter in the pan you will be using. Whisk the melted butter into the batter.

Many recipes suggest letting it sit overnight to help reduce the air bubbles. I rarely do this unless I am mutliplying the recipe for a crowd and want to save time in the morning.

To cook the crepes:
Heat an 8-10 inch skillet (non-stick is nice) over medium heat. Rub a tad of butter in the pan. Pour in a 1/4 cup of the batter. Lift the skillet and turn and rotate it to spread out the batter as it cooks on. Adjust the amount of batter you pour in, until you have consistently thin crepes.

As soon as the edges start to come off or it appears dry in the center, loosen and flip over the crepe. Cook for just about 10-30 seconds more and then it is done. Repeat until all of the batter is used.

If you will be filling them for a dish, you can make them hours or days before. Just lay a piece of wax paper in between if they are going into the freezer or fridge for a day or longer.

If serving right away, keep them warm, stacked up and covered with a dish towel or lid. Placing them covered in a warm oven is not a bad idea either.