Crepe pancakes are just yummy – specially when you can make them eggless but yet your super picky husband hasn’t even realised. 🙂
Traditionally eaten with sugar and lemon or orange juice, however I tend to mix it up with fruit and fresh cream too, and maybe even a quick spread of nutella.
I don’t think crepes are a breakfast thing, as you can have them anytime. Well we went skiing for Easter and in France they tended to have happy hour crepe time in the late afternoon around 3-6pm!
You can totally make these vegan as I’ve done in the past by using non diary milk and a few spoons of non diary yogurt although you can make them without too.
Crepes aren’t just for pancake day, they are times a much needed mid week dinner alternative to keep the kids happy and super quick to make!
150g Plain Flour
1/2 Tsp Baking Soda
Pinch of Salt
2 Tbsp Sugar
Add all the ingredients to a blender and blitz at high speed for 30 seconds or so.
Just allow the batter to sit for a few minutes
Heat up a crepe or fry pan on medium heat, use a little non stick spray if needed. I tend to spray the pan the first time, then use the natural oils within the batter. Using a small 1/4 cup of batter and swirl around the pan, allow to cook until bubbles stop coming to the surface.
Then flip the pancake to cook the other side until golden brown.
Serve immediately with fruit, cream, lemon or orange juice and sugar, or anything that will tingle your taste buds.