Cooking With Kids: Savoury Crepes

I had no idea this was so simple, I had to check several recipes because I had this image crepes were really hard.  No, they’re 18 month old easy!

Ingredients:

  • 150g (1 cup) plain flour
  • 435ml (1 3/4 cups) milk
  • 2 eggs at room temperature

Method:

  1. Sift the flour into a bowl.  Use a really wide bowl so it doesn’t get flicked everywhere.
  2. In another bowl put the eggs and milk and whisk them with a fork.  A deep bowl for this bit, even baby girl at 18 months can do it.  She gets really excited when she manages to pop the yolks.
  3. Pour a little bit into the flour and mix, gradually add a little at a time and keep mixing until you have a thin batter.  I do the pouring and let the girls mix, it’s easier for little ones when the mix is thinner.
  4. Whisk until smooth, but not too much or the gluten will make the crepes rubbery.  But whisking is so much fun we often end up with tough crepes!
  5. Cover and let it rest for half an hour at room temperature to relax the gluten.

We generally do this in the morning then go out, but it’s also a good time to get your fillings ready.  We use all sorts of things, corn, olives, mushrooms, spring onion, ricotta cheese, tomato, capsicum, ham, pretty much anything you like.

Use a little bit of oil in a pan on medium heat, pour in some of the crepe mixture and swirl it around to cover the pan.  Cook it until golden on that side.  Turn the crepe and put your fillings on one side, not too much.  When it is almost cooked, fold the other side over on top.  When the base is cooked you can flip it over again to heat the top.  I generally cook them from youngest to oldest, that way their’s has time to cool while the others are cooking.  I also slice them up. Enjoy!

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