Dessert / Savory

Wholly Crepe!

Ham, avocado and vintage cheddar cheese crepe

Ham, avocado and vintage cheddar cheese crepe

Lunch time. You’re hungry. You look in the fridge and find everything you need to make a sandwich. Aha! ‘I’ll make myself a ham, avocado and cheese sandwich,’ you say. And then realize there is no bread in sight. It’s too late to make bread and you’re too lazy to go out to buy some. You call your husband who works 5 minutes away, hoping you can cajole him into buying you some bread during his lunch break. Alas, he’s in a meeting. You have little choice: you can either eat sandwich fillings as a lo-carb meal plan, or you can starve.

I didn’t like either option. So when that happened to me last week, my brain shifted quickly into problem-solving mode. ‘No bread… no pita… no sandwich. How about a wrap? No tortilla wrap either… oh wait a minute, I can make CREPES!’ Crepes are easy to make, require few ingredients and fast. In an instant, I put the crepe batter together. And in less than 10 min, I was enjoying a warm and satisfying lunch.

Crepes are incredibly easy to make and versatile. I ended up having savory crepes for lunch, scrambled eggs on crepes for brunch, and mango crepes with whipped cream for dessert over the next few days. The options are limitless… but first the crepe batter.

(Recipe adapted from Chef Wan’s Sweet Treats)

2 eggs
150 ml milk
15g butter, melted
60g all purpose flour
1/2 tsp salt

Tip: For sweet crepes, substitute salt with 1 tbsp of sugar and add 1/2 tsp of vanilla essence

1. Combine all ingredients into a blender and blend till smooth.

2. Strain through a chinois or fine sift.

3. Chill the batter for at least an hour for best results. (I couldn’t wait that long so I just went with it and it still turned out perfect!)

4. Grease a nonstick pan with a little butter and heat up over low heat. Pour batter into pan while twirling pan with your wrist to allow the whole pan to be coated evenly.

Technique: One way to create thin, even crepes is to pour batter into the pan till the entire bottom is filled, then quickly tip the excess batter out. But move quickly or you’ll end up with pancakes!

Trick: If you want the cheese in your crepe to be melted, sprinkle grated cheese on the crepe while it is still in the pan to let it melt.

5. Fill crepe with toppings and fold or roll it up. Enjoy!

p.s. You don’t have to wait till you run out of bread to make this!


3 thoughts on “Wholly Crepe!

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