A tasty, filling crepe that’s great anytime of day. Try it for breakfast, lunch or dinner!
🍴Makes: 1
🕒 Prep: 10 mins Cook: 5 mins
Ingredients
Crepe mixture
- ¾ cup flour
- 300ml milk
- 2 eggs
- ½ tablespoon oil
Filling suggestion
- Extra eggs
- A range of chopped veggies including mushrooms, spinach, tomatoes and red capsicum
- Grated cheese
Directions
- In a large bowl, combine the flour, milk, eggs and oil. Mix with whisk until smooth
- Heat a little oil in a large non-stick fry-pan
- Once pan is hot, scoop some of the crepe batter into the centre of the pan and immediately tilt and rotate the pan in a circular motion to allow the batter to entirely coat the bottom of the pan
- Cook until edges begin to dry out
- Crack an additional egg over the crepe and spread it around
- Sprinkle the chopped vegetables in a line down the middle of the crepe, including mushroom, spinach, tomatoes and red capsicum. Top with grated cheese
- Before serving fold the bottom edge (which has no filling) over the ingredients. Repeat with the top edge
- Enjoy!
Notes
Try serving with other vegetables and fresh herbs, such as coriander and basil. Crumbled feta also tastes great in this one.
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