These crepes are a favorite in our house - all three of my kids love them, each with their own twist!
I’ve always had a thing for DIY food, a love that started in my childhood. I remember going to a Mexican restaurant with my family and always ordering the fajitas. I loved the endless possibilities in each wrap and that I could choose exactly what went into my food. Now, I’ve passed that love on to my kids, and at least once a week, we have a DIY crepe dinner!
These crepes work for both sweet and savory flavors, and pretty much any spread pairs perfectly with them. We also love adding a bit of crunch!
Some of our favorite combos include cream cheese with cucumber sticks, tahini with carrot sticks or feta cubes, and the all-time winner: Nutella with banana slices or crushed nuts.
You can keep them in the fridge overnight - just toss them on a pan to bring them back to life!
The Recipe inspired by the blog "metukimil.co.il"
What you need:
1 cup white flour
2 eggs
1 cup milk
2 tbsp water
1 tbsp oil
What you do:
Mix all the ingredients in a bowl and whisk until there are no lumps.
Heat a pan on high heat (no oil or butter needed).
use a soup ladle to pour of batter into the pan and spread it evenly using the outer side of the ladle (like the profesional crepe-makers in the creperies).
When you see that you can release the crepe from the pan without it sticking, flip and cook for another minute or two.
The first crepe may turn out light, but the next ones will be perfect.
Serve with a variety of spreads and grab one quickly, before they are gone..
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