SaltySweetSour

1. Recipe
2. Why crepes? 
3. Why not crepes? 
4. Kids corner! 
5. Prep ahead?
6. Extra notes 

Recipe

Batter Ingredients:

• 3/4 cup all purpose flour (105 g) (for health purposes, use 52 g whole wheat flour and 53 g all purpose flour)
• 1/2 tsp salt (2.5 g)
• 1 tbsp brown sugar (15 g) (can use white sugar)
• 3/4 cup milk (180 g) (To make dairy free: use water – I promise it works!)
• 1/2 cup water (120 g)
• 3 tbsp oil (41 g)
• 2 large eggs
• 2 ounces greens (spinach or spring mix)

Filling options: (The fun part!)

Mayo	chocolate	bell peppers	spinach	cheese
spring mix	onion	syrup	berries	jam
banana	walnut	apple	kiwi	honey
peanut butter	sun butter	marshmallow	Nutella	tomato

Steps: 

Mix in all batter ingredients into 1 bowl except the greens. 

If using whole wheat batter, plan to rest the batter for at least 3 hours. If using only all purpose flour, batter can be used right away. 

Finely chop greens and add in the spinach/spring mix into the batter right before using. Now before you come at me about this, look at how many beautiful greens (scale reads 6 oz because triple the recipe) and how nicely they mix in with the batter. This is totally a mom/dad win. My kids (and other picky family members) approve of this. For all you responsible adults who eat greens on the side, well… good for you.

A cast iron pan is preferred, but any well-oiled pan should work. Bring pan up to temperature. For the first few crepes, oil the pan. For the rest of the crepes, no oil should be necessary. Add a ladle of batter and spread around by tilting pan all around.

For a cast iron pan that is 8 inches in diameter, a 1/3 cup scoop seems perfect!

Add in toppings. Cook for 3-5 minutes. Once you can see the brown and the sides can be lifted easily, fold the crepe in half and move to a plate. Serve and enjoy immediately! 

Well loved (and some interesting)  combinations: 

Savory:

Sweet:

• Peanut butter and banana 
• Peanut butter and apple 
• Chocolate sun butter 
• Kiwi and honey 
• Marshmallows and chocolate 

This recipe is modified from Serious Eats. We substituted water for milk to make it vegan, brown sugar for sugar and whole wheat for part of the all purpose flour for health purposes. We also changed a few ratios based on testing this recipe MANY times! We also decided to add in greens into the batter to add greens to our kids’ diet and make them look gorgeous.

Why crepes? 

You can throw all the ingredients in (in any order!) and just mix! 

Who doesn’t love crepes and made with this recipe, they are high in protein and veggies. 

It’s a fun way to mix it up with a simple set up but also customizing to everyone’s individual tastes. 

We love making crepes for our extended family because there’s always at least 1 combination that everyone loves.  

Why not crepes? 

My dear home chef – prepared to be on your feet as you make them one (or two if you have two pans) at a time! And since everyone loves them so much, you will be cooking for a bit. 

Kids corner! 

Here’s a “menu” my kids made making them feel like they are ordering at a restaurant and making meal time more fun and interactive. 

Since this involves minimal chopping but a lot of fun mixing – let the kids go ahead and mix it all up. They can’t over mix it, so don’t worry about that (to be honest, to emulsify the water/milk and oil an adult will probably get in there with a whisk or blender anyway so that’s not a concern.)  

Pouring, scooping, and measuring are fun and help refine a child’s fine motor and math skills. Honestly, the younger they start the better! When my younger son starting helping in the kitchen I would need plenty of towels and patience at hand, but as he got older, he has became so much more dexterous and loves cooking. 

Prep ahead?

You can make the batter ahead of time and leave it in fridge for up to 3 days. For best results, keep the spring mix separate until you are ready to cook, but if mixed in, it should last a day or two in the fridge. Now, if you want to, you could freeze the mixture and it will last for a while in the freezer. Quick note – if you are using whole wheat, then you want to let the gluten form in the fridge for a few hours before moving to the freezer. 

Extra notes 

If you like lots of extra dishes and a pile of dirty measuring scoops, this section isn’t for you. 

We bought an electric scale for measuring and it’s been a life saver. Fewer dishes! But also, the recipe outcomes were more consistent and less affected by things like “how packed down is my flour”. Working with an electric scale also allows for making larger batches. We include both gram and cup measurements.