A tasty, savoury crepe that’s great anytime of day. Try it for breakfast, lunch or dinner! You can make them sweet.

Makes: 4 (or more depending on pan size)
Prep: 15 mins Cook: 5 mins

Ingredients

Crepe mixture

• ¾ cup plain flour
• 300ml milk
• 2 small eggs
• ½ tablespoon oil

Filling suggestion

• A range of diced veggies including mushrooms, spinach, tomatoes and red capsicum
• Natural ham or leftover roast chicken
• Grated cheese

Directions

1. In a large bowl, combine the flour, milk and egg. Mix with electric beaters for 30 seconds. If you don’t have electric beaters, use a blender
2. Whilst batter rests for a moment, cut and grate all your ingredients (once cooking you will need to work fast, so want ingredients ready)
3. Heat a little oil in a large non-stick fry-pan on medium heat
4. Once pan is hot, scoop some of the crepe batter into the centre of the pan (½ cup for a large pan, 1/3 or ¼ cup for smaller pans) and immediately tilt and rotate the pan to allow the batter to entirely thinly coat the bottom of the pan
5. Cook until edges begin to dry out
6. Carefully flip crepe using an egg flip (the first one can be tricky, but you get the hang of it)
7. Quickly sprinkle the fillings in a line down the middle of the crepe

1. Once underside is cooked and cheese starts to melt (it will continue to melt once off heat, fold in the  sides of crepes in and carefully remove from pan
2. Repeat with rest of mix and fillings. If using a non stick pan, you don’t need to add more oil but can if it is sticking. You may need to reduce heat to medium low, if crepes are cooking to fast and filling don’t get a chance to warm
3. Enjoy!

Notes

Try serving with other vegetables and fresh herbs, such as coriander and basil. Crumbled feta also tastes great in this recipe. This recipe if perfect to use some some leftover roast veggies. You can also make sweet ones with nutella and banana or strawberries or lemon and sugar.