Easiest Crepes Recipe | Savory Breakfast Crepe Pocket
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- Making crepes couldn't be simpler with this recipe - just blend all the ingredients together and the batter will be ready in minutes. The result is a batch of exquisitely delicate, thin, and tender crepes with just the right amount of sweetness. They make an excellent base for either sweet or savory toppings, depending on your preference.
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INGREDIENTS (yield 6 medium crepes)
For the crepes:
1 egg, room temperature
½ cup all-purpose flour
¾ cup milk
1 Tbsp butter, melted and cooled
2 tsp sugar
¼ tsp salt
For the filling:
1 cup spinach leaves, packed
½ cup cheese blend
2 Tbsp heavy cream
1 tsp unsalted butter
Freshly ground pepper
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Ok, so just made this, only changes I made was no sugar as having to cut that from diet, and my heavy cream had decided to go out of date….however !!!!! Absolutely lovely, great combo of flavours, am totally stuffed and satisfied, loved it loved it !!
Just use a damn wisk. It doesn't take long and is WAY easier to clean.
I just made this recipe I only change milk for coconut milk and vanilla sugar
Delicious
It'll be good with Salmon.
Excellent. Please ingredients in grams.
1/2 cup of flour is about 65g and 3/4 cup of milk is about 180g.
That looks amazing! I’ll definitely try that with my sourdough crepe recipe
I've always wanted to learn to make crepes. Maybe I will get brave and try it. Yours looks so good. Yummy.
I hope you enjoy if you give it a try! I personally find it easier than making pancakes from scratch.
NEVER blitz your crepes more than 10 seconds in the blender (low power blenders can go 15 seconds) Any longer than that and the flour starts becoming glutinous. And you'll end up with a chewier vs delicate crepe. If any of your flour did not mix, just take a spoon and very lightly incorporated into the mix by hand for a few seconds.
Super calming and informative video. Thank you for sharing. 🙏💜🙏
Perfect recipe for a small batch. If lactose intolerant substitute thin coconut milk n jowar ( sorghum) flour for white flour. Comes out perfectly tasty
What a lovely idea, wonderfully presented thank you ❤️
Easy recipe, resulting in delicious crepes. Thank you. Happy Holidays
Very nice sharing! Looks delicious 😋
The end part was so tempting 😍
Wil definitely try making this😍😍
Hope you enjoy!
@@BreakfastForOne Gratefully😊
Very nice recipe looks very delicus 😍🌹👍❤️
NEVER blitz your crepes more than 10 seconds in the blender (low power blenders can go 15 seconds) Any longer than that and the flour starts becoming glutinous. And you'll end up with a chewier vs delicate crepe. If any of your flour did not mix, just take a spoon and very lightly incorporated into the mix by hand for a few seconds.
Made this and it was nice. Couldn't get it that thin though.
Thank you for trying this recipe!
Very nice good luck and happiness
Looks so good and easy!!
Thank you!
So good idea for delicious breakfast! Thanks!
Amazing music!! Looks fantastic
I have some egg replacer i will use instead of egg
Looks delicious I’ll definitely try this out thanks for posting!
Yummmm...loved it..
I m gonna try thank you
Hi I tried it was really good, but for some reason while folding they wouldn't retain the shape hence I used cream cheese as a glue so that it stays folded , can you please explain?
Thank you for trying this recipe! I guess the thinner it is, the better it folds. But I also I had to press each fold firmly to secure the shape.
“You can skip the salt”. 1:40 Nope, I’m a nutritionist, skip the black pepper and use salt, Real Salt from Utah!
For whom uses grams?
Not sure what i did wrong but i only got 3 medium sized crepes. Would be nice if the ingredients quantities were in grams since that’s what most people use
Should be using buckwheat. Much better for savoury crepes
Close to how the French do savoury crepes, with buckwheat flour.
Great recipe, thx!
you forgot to say that when you add the batter to the other pan you add in more flour to make it thicker
no but why is it just regular white flour 😵 nonnnnn
Yummy!!! 👏
Can I soften butter instead of using melted and cooled butter?
The butter in this recipe must be in its liquid form to blend completely into the mixture. But you don't need to cool it too long; lukewarm would work well.
Thanks!
Thank you, Carla!
I'm confused, at 0:58 you throw in the butter, then at 1:07 you say to throw in the spinach followed by the butter, yet don't show yourself throwing in the butter.
Oh I meant to say 'toss to coat the spinach in the butter'
@@BreakfastForOne I made them. They didn't come out as in the video because I used egg replacer and whole wheat pastry flour, but they were delicious and my girlfriend also said they were good. I took some pictures. Kudos
@@wilsonquail736 I'm happy to hear it turned out delicious! Thank you for trying this recipe and sharing your feedback!
😋😋😋😋😋👍🏻
Please share what size pan you use to make these. Thanks!
The pan I used was 10 inches in diameter (the bottom was a little less than 8 inches)
@@BreakfastForOne Thank you!!!!!
👍👍👍
This looks delicious and I've made your other recipes with the eggs not fully cooked which I use to eat when I was younger, now I'm not sure if this is safe, will this make the taste different if the eggs are cooked a little longer as I perfer them now? Scrambled soft but, not hard. Thanks for sharing!
Thank you for trying my recipes! I think soft scrambled eggs would be perfect for this recipe too!
It’s Galette, which is a savory crepe.
Why call this breakfast for one when the recipe makes 6 crepes? What are you supposed to do with the other 5?
This is probably the smallest batch you could make with one whole egg. Otherwise, you have to beat the egg separately then divide or make them eggless. Also, these crepes are very thin and only 8-inch wide, so 2-3 crepes could be one serving depending on what filling/toppings you use.
just add nutella, lmao
Why put sugar in a savory crepes 🤔