Crepes are an excellent vessel for breakfast, lunch or dinner. They cross the border from savoury to sweet with ease, making an easy and tasty meal or dessert in no time. I often make crepes on the road to create a more filling meal when I am down to my last few ingredients. The key to making a great crepe is allowing the mix to sit and rest for up to an hour. Of course if you are starving, skip this step. They will still be delicious.
1 cup of all purpose flour
1 cup of milk (or milk powder and water)
1 teaspoon of oil
1 egg (optional)
1 can of pumpkin puree
1 packet of cheese sauce mix
400g can of pink salmon, drained well
- In a pot or bowl, combine flour, milk, oil and egg (if available) with a good pinch of salt. Whisk with a fork to combine, there will still be a few lumps. Set aside to rest.
- Heat a medium pot and follow directions to make cheese sauce, this will be the base of the crepe filling. Remove from heat and gently stir through pumpkin and salmon. Mix gently to keep as much texture in the salmon as possible. Season with pepper.
- Heat a fry-pan over low-medium heat with a drizzle of oil. Pour enough batter into the pan to thinly cover the base – swirl the pan from side to side to spread the batter into a thin crepe. Cook for 3-4 minutes or until lightly brown. Flip and cook the other side for 1-2 minutes.
- Remove crepe from the pan and repeat with remaining batter to make 6 crepes.
- Return filling to the heat, warm gently.
- Fill crepes and roll or fold in half and serve.
- Left-over crepes can be used for dessert with honey, lemon and sugar or melted chocolate if you have some on hand
- Don’t be tempted to over mix the crepe batter to remove all lumps, doing so will make the crepes tough
- Pre-made crepes are often available in the freezer section of the supermarket. They will be fine for a day out of the fridge however only one day
- Use a box pancake mix with more water to thin to a crepe consistency instead of flour and milk
- Literally any ingredients you have on hand can be wrapped and enjoyed as meal
Featured image: @kylie.d