French crepes are a staple in our household. Since Morocco used to be colonized by the french, many aspects of french culture is integrated into the Moroccan culture. Crepes are the equivalent of pancakes therefore growing up we used to have them every weekend.
The best thing about crepes is that you can have them sweet or salty and they can be stuffed. So not only can they be eaten for dessert or breakfast but they can also double as a main dish.
Plus you get to enjoy doing that flippy thing. But notice the pan I’m using, it’s very light. Make sure the pan you use is either a crepe pan or a very light non-stick pan.
These are also a good school lunch idea for kids since they aren’t messy and they can easily be made ahead of time in large quantities and frozen.
This time I stuffed them with a mixture of ground meat and onions, which was delicious.
Here is the recipe for the crepes.
Crepe
Ingredients:
- 4 eggs
- 2 Tbsp granulated sugar (for sweet crepes)
- 1 tsp vanilla (for sweet crepes)
- 2 cups milk
- 2 Tbsp melted butter
- 1 1/2 cups flour
- A dash of salt (for salty crepes)
Method:
- Mix all the ingredients using a hand mixer or blender.
- pour a small amount into the crepe pan and swirl around until it covers the surface forming a thin layer of batter.
- cook until lightly browned.
-Tip: For storage, stuff crepes before freezing since they will break if you try to roll them after they have been frozen flat.
Bon Apetit!
