Crepes

crepes3

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.

Krep

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.

Crepes | giverecipe.com

5 from 1 reviews
Crepes
 
Prep time
Cook time
Total time
 
Easy crepes for breakfast.
Ingredients
  • 1 cup milk
  • 1 egg
  • 8 tbsp flour
  • Sunflower oil to fry (1/2 tsp for each time)
Instructions
  1. Beat egg and milk. Add flour little by little until smooth. It will be a bit less thicker than a basic cake batter.
  2. Heat a nonstick pan. Coat it with ½ tsp oil and heat it. Make sure the oil spreads everywhere in the pan.
  3. The amount of oil shouldn’t be more than this, otherwise your crepes may not have a shape you desire.
  4. 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.
  5. 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.
  6. Fill them with various fillings, roll them up and cut in rolls.
Nutrition Information
7



Comments

  1. says

    Here are very common crepes, but not for breakfast, as dessert. As filling the black mulberry jam is completely yummy :)
    At my country, if you make crepes the filling – a must – is with dulce de leche!

    Cheers,

    Gera

  2. says

    Your crepes are making me drool. That blackberry jam is oozing out and my stomach is growling! I love spreading cheese on my crepes too. I could probably eat crepes for breakfast everyday of the week…there are so many possibilities for fillings!

  3. says

    Your crepes look perfect! I love them with a bit of sweet cheese and fruit, but you are right so many things can complement…Great job!

  4. says

    Merhaba Zerrin,
    Krepler mükemmel gözüküyor, yumuşacık, incecik olmuşlar, fotoğraflarından belli.
    Benim de favorim peynirlidir, ama çocuklar daha çok tatlı içlerle severler:)
    Ellerine sağlık, sevgiler…

  5. says

    This looks like a lovely way to start the day. There was a time in my life where I had frozen crêpes always on hand, perhaps that time has come again.

  6. says

    Maria- It definitely makes our breakfast more appetizing! Thank you!

    Gera- It sounds fantastic as dessert too. And dulce de leche sounds another yummy alternative as filling.

    Kathy- You must try it as it is very easy yet so yummy.

    Monet- I would send you some if it was possible. Oh an idea just came to my mind now. Why don’t we spread cheese and black mulberry jam at the same time. Sounds great! I will try it next time.

    Magic of Spice- Never tried it with fruit. Must be refreshing. I will try it when we have so many fruits these days.

    Dokuzuncubulut- Teşekkürler! Birkaç denemeden sonra neyse ki öğrenebildim bu kolay ama çok lezzetli kahvaltı/tatlı seçeneğini. İyi ki de öğrenmişim, şimdi sık sık yapıyorum.

    Penny- It’s so easy to make, you must taste these beauties.

    Carol- Absolutely a great start! I’ve never fozen crepes before. Sounds practical.

  7. says

    Making crepes kind of intimidates me, which is ironic considering the simple ingredients. I’ll have to give them a try!

  8. says

    Crepes are a special treat Zerrin! Especially filled with this luscious jam… or with Nutella! My personal favorite. I’m so glad you were able to visit my blog again!

  9. says

    I love crepes too. Haven’t had them since I lived at home though. We used to have contests to see who could flip them in the pan (my mom always won and ours landed all over the place).

  10. says

    I was looking to try crepes as I do pancakes for my girls every weekend and thought a change might be nice. Thanks.

  11. OysterCulture says

    I make pancakes much more often the crepes, but I love crepes always have. To me they are so versatile.

    Crepe restaurants are very popular in San Francisco and my hubby and I get one savory and one sweet and then we share them. That way we don’t have to decide. I think I’ll make your crepe recipe one with nutella and one with cheese, and I’ll thank you for sharing.

  12. says

    Oh…you are not alone with the definition. For me, everything that’s made from flour and comes in a flat piece, irregardless of thickness, is a pancake…haha. Now I know but may forget after a while :P I just made some this morning. Mine must be crepe them…thin. We enjoyed it with blackberry jam.

  13. says

    We didn’t have crepes growing up, we had palascinta, which are a hungarian type crepe. My great grandmother used to make them for us, and then my mother picked it up. I haven’t made any yet, but I know I will. Thanks for sharing.

  14. says

    Breakfast is by far my most important meal, I get extremely grumpy if I skip it. This crepe looks so good. What a great breakie that would be.

  15. says

    I absolutely adore pancakes – it’s my favorite breakfast! These crepes look perfect with the lacy browning from frying them. Now, I’ve got a craving . . .!

  16. says

    We were just in Paris eating crepes and then, in Bosnia, eating their crepes called Palacinka. Similar, but made with fat and a little thicker. They look like yours, actually. And the recipe is the same. I find French crepes very thin and drier as they are usually made with a non-stick pan. But, I am certainly no expert. These look wonderful and like a great start to the day! I apologize for being so far behind on my readings. We left for Paris mid July and I am still away in Belgrade, currently. I cannot wait to get home and cook!
    :)
    Valerie

  17. says

    I adore crepes. It is such a wonderful idea for breakfast. I would love to slather a thick layer of blueberry jam across a few of these for a dessert too!

  18. says

    I also love proper breakfasts, but unfortunately too often find myself with the aforementioned bowl of cornflakes – but these, wow. It’s lunchtime right now and I wouldn’t mind having them for my mid-day meal in the slightest! Geez, those look good …

  19. Edith Leigh says

    You’ve got some very practical and yummy looking recipes. I’ll have to try some of them soon. Thanks. Cheers, Edith.

  20. says

    Great idea to have crepes for breakfast! I love a filling breakfast and I love crepes — it would be just a great weekend brunch dish. I also love that you can have it either sweet or savory and let people choose. :)

Trackbacks

  1. […] I wasn’t sure at first how much batter I should pour into the pan to make them paper thin since I was afraid the batter wouldn’t hold well in the pan. I understood that rice flour didn’t make any change about the consistency and cooking process. Also, they look just the same as the Crepes I always make! […]

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