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Hello Team! And Happy International Crêpe Day! In today’s recipe, we are making crêpes! Crêpes are a French staple from Brittany. Thinner and bigger than pancakes they can be savory or sweet and are great for every meal! In this recipe, we are using crepes as a base for a cake! We will be using only 6 ingredients to make the batter and the filling is also very easy to whip up and super tasty!
What is a crêpe?
First, you may wonder what are crêpes? The easy answer is that crêpes are thin pancakes with brown curled-up edges. The base is made of flour, milk and eggs, and no leavener. Hence, crêpes are different than pancakes. In France, people even use a special cast-iron pan for it or even a “billig,” which is a special crepe maker, usually used in restaurants.
Is a crêpe pan necessary?
No, a crêpe pan is not necessary to make the perfect crêpe. You can use a regular pan. However, make sure the pan is very hot to start and grease the pan with vegetable oil or butter. Vegetable oil will assure that your crepe stays moist while butter adds more flavor to the crepe and the edges will be crispier. Reduce the heat to a medium-high heat once you made your first crêpe.
Are crêpes healthy?
Crêpes are pretty healthy. It mostly depends on the toppings you are using to accompany them. They are made of basic ingredients such as flour, eggs, and milk. In this recipe, we are using unrefined sugar with maple syrup so they are pretty low in sugar. Moreover, our toppings/filling include greek yogurt and berries which are great sources of proteins and fibers respectively.
Ingredients
Crêpe Batter
- 1 ½ cups flour
- 2 cups oat milk
- 2 eggs
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 1 pinch of Salt
Filling
- 3 cups greek yogurt
- 2 limes, zests
- 1 tbsp maple syrup
- 1 cup berries
- 1 tbsp mint
Method
Crêpe Batter
- In a bowl mix the flour with salt. Make a well in the middle of the dry mixture.
- Add eggs, milk, olive oil, and maple syrup. Whisk the batter together.
- In a greased pan on medium-high heat, pour ⅓ cup of batter. Swirl the batter around so it evenly coats the bottom of the pan. Cook until the edges are golden brown. Flip the crêpe over and cook for an additional 45 seconds.
- Slide the crêpe out of the pan on a plate. Continue until all the batter is used.
Filling
- In another bowl, mix the greek yogurt, maple syrup, and lime zest.
- On a plate, lay a crêpe and spread evenly 2 tbsp of the yogurt mixture on top. Lay another crêpe on top. Repeat the process. On top of the last crêpe, add berries and fresh mint.
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