Anytime crepes. What does that even mean?

Can’t any food, really, technically, be cooked and eaten at anytime? Well, yes. But these crepes are so versatile and easily adaptable that they can be modified from sweet to savoury, breakfast to lunch, dinner to dessert. In fact, I bet you could eat crepes for four meals a day (yes, dessert is a meal), switch up the toppings/fillings, and only be remotely aware that you’re eating the same food all day.

The two recipes below are virtually the same, adapted slightly for sweet and savoury. Since the crepe itself is pretty plain, you could even use one recipe and switch up the toppings/fillings depending on weather you would prefer a sweet or savoury meal.

Ingredients for 6 crepes:

Sweet Crepes

  • 2 eggs
  • 2/3 cup milk
  • 1/2 cup flour
  • 1 tbsp butter
  • 1 tsp sugar
  • 1 tsp vanilla

Savoury Crepes

  • 2 eggs
  • 2/3 cup milk
  • 1/2 cup flour
  • 1 tbsp butter
  • Pinch of salt

Directions:

  1. Whisk eggs. Whisk in remaining ingredients.
  2. Place a small-medium sized frying pan on medium heat. Once pan is hot, generously brush with olive oil.
  3. Add about 1/3 of a cup of batter the the heated frying pan and swirl pan to thinly cover the entire surface area in batter (even up the sides of the pan).
  4. Once bubbles appear on the surface, use a spatula to gently lift and flip your crepe.
  5. Add desired toppings/fillings and enjoy warm.

 

Sweet/savoury crepes

Now for the fun part; pick your toppings and fillings! That’s what’s going to define the type of meal your crepe will be. Some delicious combinations include…

Sweet:

  • Maple syrup, icing sugar, fresh berries
  • Banana, Nutella and/or peanut butter
  • Chocolate chips, mini marshmallows, banana/berries
  • Ricotta, maple syrup, pear, fig

Savoury:

  • Asparagus, avocado, goat cheese, dill
  • Bacon, cheddar cheese, broccoli
  • Sauteed mushrooms, parmesan or blue cheese, prosciutto
  • Feta cheese, cherry tomatoes, spinach