How to master crepes, the dosa's famous French cousin that's surprisingly easy to make
You will love the crepe out of this eggless recipe
Everyone has a superhero they love — Black Widow, Captain Planet, Rajinikanth — and that’s because superheroes give us hope, and make us feel protected. Thanks to Chef Sanjana Patel of La Folie, we can add another name to this list of caped crusaders – crepes.
Why are we giving this breakfast favourite a place among our fantasy icons? Because they can be created over a session of weekend DIY, and take into account your dairy allergies, vegan requirements and cater to your no-bake dessert cravings.
And if this doesn’t convince you to try the recipe, then you should probably know that this is also a foolproof way of sneaking fruits and veggies into your little one’s diet (which is nothing less than a superpower).
Crepes, two ways
Sweet or savoury, this multitasking dish can unleash your inner masterchef.
- 1 cup whole wheat flour or buckwheat flour
- 3/4 cup skim milk (you can use non-dairy milk as well)
- 1/4 cup water
- 1 tsp castor sugar for sweet crepes (you can add maple syrup)
- Vanilla essence for sweet crepes
- ½ tsp salt for savoury crepes
- Pinch of pepper for savoury crepe
- Chopped fresh herbs for savoury crepe
- Vanilla Extract , few drops
- 2 tsp olive oil
- Sweet crepes: fresh fruits, chocolate chips, cinnamon, honey, and Nutella.
- Savoury crepes: mushrooms, spinach, cheese, bell peppers, onions, tomatoes and basil.
- In a deep bowl, mix the flour, milk, water, sugar or salt and pepper, based on whether you are making savoury or sweet crepes. Add vanilla essence or other herbs and olive oil.
- Using a whisk, remove the lumps and beat until you get a smooth batter.
- Take a dosa pan or a crepe pan. Keep the pan on a medium flame, pour the batter in the centre of the pan and tilt the pan in a circular motion so that the batter coats evenly on the surface of the pan.
- Cook the crepes for two minutes or until light brown. Carefully lift the edge of the crepe to see if it is done, turn over the crepe and cook the other side for another minute till done.
- For sweet crepes: Spread a generous amount of fresh fruits or Nutella for a filling on the inner side of the crepe, fold it or roll it, garnish with roughly chopped fruits that you like and some chocolate chips.
- For a savoury crepe: sauté the vegetables such as tomatoes, celery, bell peppers and grate some cheese, add some fresh herbs. Add the filling on the inner side of the crepe, fold it or roll it, serve hot with some Dijon mustard or your favourite mayonnaise