Recipe for crepes with 2 Awesome fillings

Posted By on Mar 4, 2011 | 2 comments


You don't want thick pancakes for Pancake and Shrove Tuesday? That's okay, how about crepes?  Here is my basic batter for crepes, which of course you could fill with jam or preserved fruit.  However, I'm going to share with you TWO of the MOST AWESOME crepe fillings which always impress for breaksfast of dessert.

Also, I've included in this post some tips on freezing crepes, so that you don't have to make them first thing in the morning, just defrost them for a quick dessert or breakfast :).

Ingrid's Crepe batter (This is a family recipe)

500g plain flour

3/4 teaspoons salt

2 tablespoons sugar

2 eggs

700 mL water

300 mL milk

1/8 cup melted unsalted butter (plus extra 1/8 cup melted butter)

Mix all together in a blender or with a blending stick, or beaters until really thin, to the consistency of thin pouring cream, you may need to adjust the liquid quantities for this.  I still remember making this recipe with my grandmother, using those old fashioned hand beaters!

Heat your pan, add a little butter and oil so that the butter doesn't burn.  Pour a ladel full of batter in the pan and quickly swirl around, and pour off excess batter.  Fry until the top is set and not runny, flip and continue frying until golden.  Slide crepe out oaf pan and stack as you complete them!  Always watch your crepes frying so that they don't burn. 

Tip: There is nothing low fat about any baking I do on this site my tip is to eat small pieces or servings :) So please fry these crepes in a little butter and sunflowers oil so that they don't stick to the pan...it adds flavour and colour.  I still do this even in my non stick crepe pan.

 

Awesome filling #1: Apple cinnamon with a hint of lemon.

This is really refreshing filling.  If you don't want to peel and fry 4 sliced apples, just used tinned pie apples.  To the apples, add 2 tablespoons brown sugar, 1 teaspoon cinnamon and 1 teaspoon lemon zest.  Stir to combine and fill 2 tablespoons into each pancake.  Drizzle with the left over juices and serve with some fresh cream.

 

 

apple crepe recipe, Ingrid-Creates

apple crepe recipe, Ingrid-Creates

 

 

 

Awesome filling #1: Easy Banana butterscotch.

This is soooo decadent.  3 bananas will be enough for 4-6 servings.  In a deep frypan, add 2 tablesppons of butter and 3 tablesppons of brown sugar.  Fry until butter has dissolved with the sugar.  Add sliced bananas. Toss for a minute, add 1 teaspoon vanilla and 1/8 cup of pouring cream.  Stir gently until combined.  Don't mash around the bananas or they'll look nasty 😉 .  That's it!  Spoon bananas into crepe, fold and pour over this easy butterscoth sauce and more cream.

banana crepe, Ingrid-creates

banana crepe recipe, Ingrid-creates

 

How to freeze pancakes

When freezing pancakes or cake slices or any cake, you need to freeze them after they have cooled down other wise they will get wet and soggy, and then freeze with lots of water on them, causing them to be soggy when they defrost. Always date your cakes and pastries so you know when you made them and when their due by date is- usually 2 weeks or 1 month depending on the recipe.

  • When freezing pancakes, place a sheet of baking paper in a plastic container.  Then place a pancake, cover with a sheet of baking paper, followed by another pancake and so on.  Make sure there is a piece of baking paper on the final pancake so it reduces frost.
How to freeze pancakes

How to freeze pancakes

 

Enjoy your crepes or the pancakes from my other post, which ever you choose to use to make, I hope you have an enjoyable Shrove Tuesday. Let me know the results of your pancakes and crepes in the comments :)

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2 Comments

    • Glad you liked them :))))

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