A Sweet and Simple Crepe Recipe

May 03, 2016

My favorite kind of recipe is one that is simple, delicious and versatile: Crepes are one of them. Growing up in India, we were treated to different styles of crepes - Ma made the thin and crispy masala dosas for Sunday breakfast, the hot and savory cheela for snacks and the pathishapta (the Bengal version of crepe with a filling of coconut and jaggery) during special occasions.

In the States, I was introduced to the French crepe and its numerous adaptations that could go from sweet to savory, vegetarian to with meat and served for breakfast, lunch or dessert. The possibilities are endless!

Here is a recipe of a very basic sweet and simple crepe that can be a wonderful addition to your weekend breakfast repertoire.

INGREDIENTS

Yields around five 12" crepe

1 cup all-purpose flour
1 1/2 cups milk
2 large eggs
Pinch of salt
2 tablespoons of melted butter
1 tsp. vanilla essence
Pinch of lemon/orange zest
1 tablespoon powdered sugar
Maple syrup
Vegetable oil

PROCESS

Add the flour, milk, eggs, salt, melted butter, vanilla essence in a mixing bowl and whisk until batter is smooth. Allow the batter to sit for 15-20 minutes. I like adding a pinch of lemon/orange zest for added flavor.

Place a non-stick pan over medium heat and add a small amount of oil to coat the bottom. Pour in batter ( The quantity depends on the size of the crepes. Here I used approximately 1/4 cup of batter). Pick up the pan and swirl the batter to make it into a thin layer.

When the crepe turns slightly brown on the bottom, carefully flip. Cook the second side for a few seconds.

Take it out on a plate, add powdered sugar and maple syrup and enjoy!

Tips:

Always use non-stick pans to make the crepes.

It helps to have all ingredients at room temperature prior to cooking.