If you’re following this blog for some time, you know how much I love to have breakfast. When I say breakfast, it’s absolutely not a bowl of cornflakes or a sandwich. Our typical breakfast has mainly cheeses of various kinds, black and green olives, jams, honey, butter, egg, tomato and cucumber. We generally try to prepare something special when we have enough time to spend time at breakfast table enjoying the food and talking on how we spend the week or planning what to do on that day.
Crepe is one of these special foods that we have at Sunday breakfasts. I didn’t know the difference between pancake and crepes before starting to this blog and getting more interested in food blogs. I thought they are the same, but no I was wrong. Pancake is much thicker than crepes. I don’t know it’s origin, but crepes is very common in Turkish cuisine. We make it thin, so we don’t have pancake here.
I learnt how to make crepes with the help of a friend and my experiments. When we were with some friends one day, I asked what special food they prepare for breakfast. One of them said that crepes is on top of her breakfast list. Although I had eaten crepes several times at different places, I had never tried to make it. My friend was surprised as she said it is so easy to make it. She just gave the ingredients (no measurement), told me to mix them well and take some with a ladle and fry it on both side. Mix milk, flour and egg and fry. Ok it is a piece of cake for me! I can handle it. But my first try was a complete frustration. As I didn’t have exact mesurements of ingredients, I couldn’t decide how thick the batter should be. It wasn’t thick enough, so it was more like an omelette. After one more experiment, I decided on the amounts.
To enjoy it more, we fill it with various fillings and roll it up. Some of these fillings may be nutella, jams, honey or cheese. My husband’s favorite is nutella while mine is cheese. And we both love it with black mulberry jam.
You can serve them as they are and leave the filling to your guests. Or you can fill them with various fillings, roll them up and cut in rolls.
- 1 cup milk
- 1 egg
- 8 tbsp flour
- Sunflower oil to fry (1/2 tsp for each time)
- Beat egg and milk. Add flour little by little until smooth. It will be a bit less thicker than a basic cake batter.
- Heat a nonstick pan. Coat it with ½ tsp oil and heat it. Make sure the oil spreads everywhere in the pan.
- The amount of oil shouldn’t be more than this, otherwise your crepes may not have a shape you desire.
- Take some batter with a small ladle and pour it in the center of the pan. It must be a thin crepes, so just pour one ladle each time and turn the pan around itself to spread the batter and fry it over low heat. You must be quick while doing these steps.
- Flip it up after about 1 minute with a wooden spatula and fry the other side about 1 minute. Take it on a plate and oil the pan again and repeat the same steps. Don’t forget to put ½ tsp oil in the pan each time.
- Fill them with various fillings, roll them up and cut in rolls.