- A whisk works well to blend the crêpe batter but if desired, you can also combine the eggs, salt, flour, milk and oil in a blender or food processor. Process until smooth, about 1 minute. Scrape down the sides and process an additional 15 seconds.
- To refrigerate leftover crêpes, wrap stacked crêpes well in foil or plastic wrap. Refrigerate for up to 3 days. Let stand at room temperature for an hour before serving.
- To freeze cooked crêpes, stack, separated with pieces of waxed paper. Place in an airtight container. Freeze up to 4 months. To avoid tearing, thaw crêpes completely before unwrapping and separating.
Crepes with Eggs, Cheese and Spinach
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Ingredients
Crepes
2 egg
1/4 tsp salt
1 cup all-purpose flour
1 cup 2% milk
2 tbsp vegetable oil
Scrambled Eggs
8 egg
1 tbsp water
1/4 tsp salt
1/4 tsp pepper
1 tbsp butter
1 cup spinach, roughly chopped
1/2 cup cheddar cheese, shredded
Nutritional Facts
Amount Per Serving
480 Calories
Fat
29 g
Saturated fat
10 g
Trans fat
0.2 g
Sodium
620 mg
Sugar
3 g
Protein
25 g
Carbohyrdate
30 g
Directions
Crepes
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In a medium bowl, whisk the eggs and salt until blended. Gradually add the flour alternately with the milk, whisking until smooth. Whisk in the oil.
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Cover and refrigerate the batter for at least 30 minutes to allow the flour to expand and air bubbles to collapse. The batter may thicken during this time. If necessary, thin it by adding more milk or water. It should be the consistency of heavy cream and pour easily.
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Spray an 8-inch (20 cm) non-stick frying pan or crêpe pan with cooking spray or melt a little butter in the pan. Heat the skillet over medium-high heat until water droplets sizzle when sprinkled into the skillet.
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Stir the batter. Pour about 3 tablespoons (45 mL) batter into the frying pan all at once. Quickly tilt and rotate the pan to completely coat the bottom with batter.
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Cook until the bottom of the crêpe is slightly browned, about 45 seconds. Flip the crêpe over with a spatula. Cook for 15 to 30 seconds on the second side. Transfer to a plate. Repeat with the remaining batter, stacking the crêpes and covering with foil to keep them warm. Add more cooking spray or butter to the skillet if the crêpes start to stick.
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This recipe will make 10 to 12 crêpes. You’ll need 8. Any leftover crêpes can be refrigerated or frozen (see Notes below) to enjoy another time.
Scrambled Eggs
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In a medium bowl, whisk the eggs, water, salt and pepper until blended.
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In a large non-stick frying pan, melt the butter over medium-low heat. Pour in the egg mixture. Let it cook briefly without stirring. As the eggs start to set, gently stir across the bottom and around the side of the pan, until soft curds start to form. Cook, about 3 to 4 minutes, until the eggs are as soft or firm as you like.
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Remove the pan from the heat and stir in the spinach and cheese.
To Assemble
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Spoon about ⅛ of the scrambled eggs onto each centre of 8 crêpes, wrapping up the sides of the crêpes to enclose the eggs. Place 2 crêpes on a plate for each serving.