If you are looking for something to make for Mother's Day that is easy but also looks elegant and tastes delicious, this is absolutely for you. Crepes are very easy to make, they just take a little practise. You can also buy them already made if you like. I grew up with a Dad that didn't cook often but he was a master at whipping up a batch of crepes on Saturday evenings, which we would slather with jam or peanut butter, roll, and eat. Sometimes we just sprinkled a little sugar inside! I like to fill these with fresh strawberries and, instead of whipping cream, thick Greek yogurt.
1 1/3 cups flour
1/4 tsp salt
4 eggs, room temperature
1 1/2 cups milk
2 tbsp butter
In a large bowl, whisk together the flour and salt. Set aside. In another bowl, whisk together the eggs, milk, and butter. Whisk the milk mixture into the flour until smooth. Cover the bowl with plastic film and chill in the fridge for 1 hour. When you remove the batter from the fridge, strain it through a fine sieve to get rid of any lumpy bits of flour. You'll notice that there will be a lot of sediment, but don't worry-that's perfectly normal and your crepes will be okay.
Brush an 8-inch skillet, non stick skillet, or crepe pan with
butter. Heat over medium until good and hot. Ladle 1/4 cup of batter into
the middle of the skillet, swirling the pan as you go. Cook until golden
brown, then flip and cook the other side for about a minute. Remove to a plate
and set aside. Continue with the remaining batter.
To make ahead: once the crepes have cooled, store on a plate,
with waxed paper between each crepe, and the plate wrapped in plastic film. You
can also freeze the crepes, with waxed paper between them and wrapped in
plastic film (then over wrapped in foil) for about a month. Thaw before
using.
To fill these, you can spread a table spoon of Greek yogurt down the middle, top with strawberries, then drizzle with a bit of honey. Fold over and serve.
Like this recipe? Check out this savoury version for brunch, stuffed with ham and asparagus, then topped with a light sauce that I wrote up for Yummy Mummy Club. We absolutely loved this, and it would make a nice dish for a crowd that looks like you did a pile of work when in fact it's really easy and easily prepped in advance.
Like this recipe? Check out this savoury version for brunch, stuffed with ham and asparagus, then topped with a light sauce that I wrote up for Yummy Mummy Club. We absolutely loved this, and it would make a nice dish for a crowd that looks like you did a pile of work when in fact it's really easy and easily prepped in advance.
