Crepes are one of those easy dishes that you should defiantly know how to make. If you’ve never made them, this is a perfect time to try them. If you’ve already tried crepes, this recipe might give you inspiration to make them again. This recipe will make a stack of 18-20 thin crepes. Crepes make a great snack, breakfast, or delicious treat. Let’s dive in.
You will need:
1 ½ cup of all-purpose flour
1 cup of milk
1 cup of sparkling water
1 teaspoon of Vanilla Extract
1 scoop of Vanilla Protein Powder
a bit of orange or lemon zest
In a medium bowl, combine eggs, flour, milk, sparkling water, vanilla extract, protein powder, and orange/lemon zest. Used a hand held mixer to combine all the ingredients very well and ensure there are no lumps of flour. You can also use a blender to achieve the same smooth texture. The consistency should be runny enough to pour to a pan.
Tip: You can mix the batter up the night before; store it covered in the refrigerator overnight if you’d like.
Heat crepe pan over medium-high heat. Grease pan lightly with oil (I used Avocado oil). Use a large long-handled ladle with to pour batter into hot pan, immediately tilting pan until batter covers the entire bottom if the pan. Cook until edges start to dry, and center is set. Turn and cook other side until light brown. Once the crepe is light brown on both sides remove the crape from the pan and place it on a plate. Cover immediately with it a large lid to keep the crapes moist and soft.
Now it’s time to fill it with your choice of topping. I love filling them with Nutella, Peanut Butter & Banana, or Yogurt & Fresh Fruits. For sweet crepes, you can fill it with Nutella, fresh fruit, jam and top it with whipped cream or powdered sugar. You can also make savory crepes by using the same recipe but taking out Vanilla Extract, Vanilla Protein Powder, and orange zest. In this case you may fill it with cheese, ham, bacon, eggs, or whatever you would like.