Basic crepes

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Serves: 8
Time to make: 25 mins
Total cost: $1.76 / $0.22 per serve
(at time of publication)

Ingredients
Nutrition info.

Full ingredients list:

1 cup plain flour
2 medium eggs, lightly beaten
200ml skim milk
cooking oil spray

Nutritional information (per serve)

Kilojoules:

393kJ

Calories:

94cal

Protein:

4.4g

Total fat:

2.1g

Saturated fat:

0.5g

Carbohydrates:

13.9g

Sugars:

1.4g

Dietary fibre:

0.7g

Sodium:

28mg

Calcium:

41mg

Iron:

0.6mg

Instructions

Instructions and steps:

Step 1 Sift flour into a bowl. Add eggs, milk and 100ml cold water and whisk until smooth.

Step 2 Spray a non-stick frying pan with a little oil and place over medium heat. Add 4-5 tablespoons of batter and swirl around pan to coat. Cook for 1-2 minutes, until golden. Flip or turn crepe over. Cook for another minute, until golden.

Step 3 Transfer to a plate, cover with a thick tea towel to keep warm, then repeat to make seven more crepes.

Variations

Try lemon curd crepes. Spread each crepe with a teaspoon of lemon curd and serve with fresh or frozen berries.
Make banana breakfast crepes. Top crepes with sliced banana and serve with a drizzle of honey and a dollop of low-fat yoghurt.
Try tropical crepes. Top with fresh tropical fruit like pineapple and passionfruit and serve with light coconut milk and mango-flavoured frozen yoghurt.
Go savoury! Fill your crepes with capsicum, rocket, sauteed mushroom and grated parmesan. Fold in half and place under grill or in a frying pan for a minute to melt cheese.
Add figs! Serve your crepes with light ricotta, fresh figs and a drizzle of honey.

HFG tip

These crepes will keep, covered in the fridge, for up to three days. Or layer each one between baking paper, wrap the pile in cling-wrap and freeze for up to three months. To use, defrost, then reheat individually in the microwave for about 10 seconds each.
Try using this basic crepe recipe as a base to make Apple and blackberry crepes.