Updated: Oct 26, 2020
A French delicacy made the easy way!
Most of you have tasted crepes at least once. If you haven't, you're missing the treat of treats from France. My family and I enjoy having crepes, no matter the time. This is one of those recipes my kids are working on mastering, but I made it so easy, it's almost foolproof. The only mastering you'll need is with the flipping.
Feeling sad? Some crepes can lift my mood! Feeling happy? No better way to celebrate!
These delicacies are thin and flat, kind of like a pancake, only thinner. Whether sweet or savory, crepes are awesome. I love to wake up a Sunday morning with the great idea of having sweet crepes for breakfast. This is my favorite breakfast ever! A hot latte and a pair of these sweet babies...! Oh my, oh my! I get hungry just telling you about it!
Originally made in a special crepe pan, these thin "pancakes" are so good that I just couldn't resist doing it at home. I worked my way to adjust this treat to do easily at home. Why? Well... for starters... how many people you know who actually have a crepe pan at home just because? I don't know of any.
Besides, why having to leave this fancy craving just for a crepe shop or a Parisian bistro? Sure, I'll go to Paris someday and have at least a dozen sweet crepes... and probably a dozen savory, too! But for now, I'll enjoy these ones.
A little fluffy without sacrificing its thinness, and with just 0.5g net carb per each crepe, this recipe will satisfy your French cravings.
This recipe is so easy you can add any flavor and color to it! Usually, I make mines a delicate vanilla flavor, but then get crazy with the fillings: my ganache and fresh strawberries are my top choice!
But almond crepes filled with a Sweet Cream Cheese filling... that melt my heart and weakens my knees.
They are so good, they can be stacked one on top of the other, with a thin layer of frosting or filling of choice to make a perfect morning birthday cake!
For the savory version, I'll go with some garlic and cilantro crepes filled with chicken breast pieces with mushroom sauce.
And what about some parmesan crepes stuffed with chicken cordon blue? Mmmm!
The first crepe is always the treacherous one. It can come out being perfect, or a beautiful mess. I'm betting for the messy one. Despite how ugly the first crepe will result, you can nibble from it while the perfect ones are ready to see light! The tip is to flip the crepe when the borders start to look golden and just leave the other side a few seconds in the pan.
Hope you like my recipe! Share your thoughts!
What are your favorite crepes?
Lots of love,