When you’ve made enough crepes, you’ll realize they are ridiculously easy to make and you pretty much always have the materials for them at home. Now, this can be scary if you’re the type that has ripe bananas and nutella in the cupboard. Or cajeta. Don’t get me started on cajeta (Mexicans will understand). But if you have your sweet tooth under control, or if, like me, you avoid sweets ever since you realized they cause you terrible headaches… then crepes can be real lifesavers in a last-minute-snack-kind-of-way or to satisfy cravings.
I like to have them with sour cherry marmalade (a taste I developed in Hungary) and pasture-raised, whole (full fat) goat feta. The fat in the feta allows for a slower absorption of sugar which keeps me satisfied for longer and helps against sugar crashes. It also gives the feta a rich and creamy addition that pairs deliciously with the crepes.
When looking for store-bought jams or marmalade, look for the ingredients list and make sure the fruit is the first ingredient. Ingredients are listed in order of predominance by weight, so when sugar is the first ingredient you’re getting more sugar than fruit in your jam. Beware of artificial colors and high-fructose corn syrup. Real fruit is sweet enough and colorful enough.
Sharing a recipe for homemade crepes is hard because you can make them with basically anything as long as you have eggs and some form of flour. I use ingredients that help me get to the consistency I’m looking for; flour-y, water-y, liquid enough so it falls off the spatula but just thick enough it doesn’t free-fall. To get to this point I mix flour, eggs, water and whatever form of dairy I have at hand. Milk is the most common dairy used for crepes, but in a pinch I’ll use kefir or heavy cream, and I’ve even done them with home-made cashew milk. As far as flour goes, wheat ones will bind the easiest, but with enough determination you can manage gluten-free homemade crepes as well. My brown rice crepes have a habit of looking more like pancakes, though.
- 1 cup einkorn flour or organic all purpose flour
- 2 eggs, preferably pastured
- 3/4 cup milk or 1/4 cup heavy cream
- 1/2 cup filtered water (add more if using heavy cream)
- coconut oil or butter for coating the pan
- In a bowl or blender, mix flour, eggs, milk, water and salt.
- Heat a frying pan over medium high heat. Add about half a teaspoon of coconut oil and melt. Scoop about 1/4 cup of crepe batter and pour over coated pan, tilting the pan with a circular motion so that the batter coats the surface evenly.
- Cook crepe about 2 minutes then turn with a spatula and cook other side. Transfer to a plate.
- Repeat, melting half a teaspoon of coconut oil before adding each crepe batter.