A great recipe for making super thin crepes without breaking them. Not really a dish in the category nutritious or super healthy but these types of treats are deserved and especially very tasty. I serve them with whipped cream and fruit, but definitely give it your own twist. Syrup, powdered sugar, cheese, sprinkles, you name it. Enjoy!
Makes: 10 pancakes
Prep time: 5 minutes
Cooking time: 20 minutes
Equipment: Frying pan
1 1/3 cups of flour
1 3/4 cup of soy or almond milk
1 tablespoon powdered sugar
1 tablespoon coconut oil
First mix the flour and powdered sugar together. Then mix the egg, milk and oil in a separate bowl, then combine and mix well with a whisk. If you find this all too much trouble and you happen to have a food processor, throw everything together and mix for 30 seconds to a minute. Note: in both cases you do not want to mix too long, as long as there are no lumps, but not long.
Preheat the frying pan over medium to high heat, the pan may be quite hot. If you have a pan with a non-stick coating, you can simply bake without extra oil, there is a little oil in the batter so this ensures that nothing sticks. If you do not have such a pan, use an oil spray or a piece of kitchen roll with neutral oil before baking each crepe.
Everything is ready, now the technique: Put a scoop of the batter in the pan and immediately start spreading the batter by lifting the handle of the pan and turning it in circles. If you don’t do this quickly enough, your crepe will get too thick. Bake the crepe for about 2 minutes per side.
For the filling I use a bowl of fresh cream with 3-4 tablespoons of powdered sugar, beat this in a large bowl with a whisk until the cream is whipped. This takes 5 minutes and is a real workout. That will make up for the fact that you are about to eat 5 crepes with whipped cream 😉