One weekly staple in our house is crepes. When we went to Paris for the first time, there was a small cafe near the apartment we were staying. If we were tired, we’d venture down for dinner where you’d have the option of various crepes to go with your glass of wine or cider. My favorite was a buckwheat crepe with creamed leeks, diced potato and a fried egg on top. I never would have thought to put leeks on top of a crepe and yet- it became one of the best things I have ever eaten! Whether you have them for breakfast or brinner (breakfast dinner), crepes are so versatile and easy to make sweet or savory. If you want savory crepes and are worried about tasting the vanilla or honey- I promise you that you won’t! Since everyone in my house has different sweet and savory preferences, I’ve found that its easier to cook just one batch of crepes that’s all the same them people can dress them up how they choose. Although you could omit the vanilla if you preferred. I usually cook all the batter at once then refrigerate and reheat whatever is left. Top with orange marmalade and nutella, whipped cream and strawberries, lemon juice and powdered sugar, or for savory- I like goat cheese, sauteed onions, panchetta/bacon and a runny egg.
| Ingredients: 3 eggs 150g plain flour 170ml water 260ml milk 15ml honey 15ml vegetable oil (or melted butter) 1tsp vanilla |
Directions:
- Place all ingredients in blender and blitz until smooth.
2. Place pan on medium heat and grease with some butter.
3. Pour just enough batter so it coats the pan entirely when you swirl it (about half of a soup ladle depending on your pan)
4. The crepes change colour (they go more opaque), form small bubbles underneath and will pull away from the sides when ready to be flipped.
5. Flip the crepe and cook for an additional minute then remove onto plate. Continue with the rest of the batter.
6. Serve with desired toppings and sauces!
Maddie Nyman Kitchen 
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