The simplest form of crepe-stuffing is so easy. Classic combinations would be butter and jam, or butter, sugar, and lemon juice. Try them with Nutella and bananas, or strawberries and whipped cream, or simply folded and stacked and served with butter and maple syrup.
Combine all the ingredients in a blender and blend until smooth, about 20 seconds. The batter should be fairly thin and pourable, but still creamy. If it is a little too thick, add tiny amounts of milk until you reach the right consistency. Now let the batter rest in the refrigerator for 30 minutes. This is an important step.
Heat a 9- to a 12-inch nonstick pan over medium heat, and add some butter or oil, or just spray it with some cooking spray. Let the pan get hot for about 30 seconds, then pour a small amount of crepe batter onto the centre of the pan. About 1/4 cup to 1/3 cup should be the right amount for most pans. Swirl the pan around so that the crepe batter coats the whole pan, right up to the edges.
Let the crepe cook for about 30 seconds. The thin batter cooks quickly. You can check for browning using a spatula. Flip the crepe, let it cook for about 10 more seconds, and then remove to a cutting board or plate. If you want to keep them warm, place them parchment paper-lined baking sheet in a pre-heated oven.
Keep repeating the process until all the batter is gone, then fill them with your desired ingredients and serve either serve the crepes hot or let them cool while flat. You can store crepes in an airtight container in the fridge or freezer.
- 1 ½ cup (360ml) milk
- 1 cup (100gr) shredded extra sharp cheddar cheese
- 2 large eggs, at room temperature
- 1 ½ cups (190gr) all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup sour cream
- 1 scallion, finely chopped
- Salt and pepper to taste
- In a small saucepan, heat the milk to a boiling point over medium-high heat.
- Turn off the heat, add the shredded cheese and whisk until the cheese is fully melted.
- Transfer the cheese mixture into a mixing bowl with the whisk attachment.
- Whisk the mixture on low speed until it’s cooled down to room temperature.
- Add the eggs and beat the mixture until well combined, about 3 minutes.
- Add the flour, sugar and salt and beat on medium-low speed just until combined, 1-2 minutes.
- Don’t overmix, or the batter will get tough and rubbery. Whisk in the vegetable oil.
- Heat 10-inch non-stick skillet over medium-high heat.
- Place a little less than ¼ cup of batter into the hot pan, quickly swirl the pan so the batter evenly covers the bottom of the pan.
In about 1 minute, when the edges of the crepe start to pull away, flip it over using a spatula.
- Cook for about 30 seconds or so and stack the crepes on a plate. You’ll get about 16 crepes.
- Cool the crepes completely. At this point, you can wrap the crepes with a plastic wrap and refrigerate for up to a day.
- To make the filling, mix the sour cream with chopped scallion. Salt and pepper to taste.
- When ready to serve the crepes, spread about ½ tablespoon of filling all over the crepes.
- Fold in two sides, and then roll the crepe into a cigar.