- Flour (1 cup)
- Milk (3/4 cup)
- Eggs (2 large)
- Butter (3 tablespoons)
- Butter (1 tablespoon)
- Red Chili flakes (1 tablespoon)
- Chives (roughly chopped)
- Parmesan (grated)
- Whipped Cream
- Chocolate syrup
In a blender, add 2 cracked eggs, 1/2 cup of water, milk, 3 tablespoons of melted butter, a pinch of salt and flour. Pulse the mixture on low power for 10-15 times and occasionally scrape of the sides of the blender to remove any loose bits of flour.
Refrigerate the batter for an hour to get rid of any air bubbles.
Heat a pan and lube it up with butter and then pour some of the batter and spread it out by tilting the pan. Cook for 30 – 60 seconds and then flip and cook for another 15 – 30 seconds. The first crepe is always going to be sacrificial so don’t worry if it doesn’t turn out well.
In another pan crack an egg and cook it sunny side up.
Add some Parmesan to the crepe and then place the egg on top of it, you can fold the crepe from all sides to form it into a square.
In a pan, add a table spoon of butter and continue cooking till it has a golden brown shade and then add the red chili flakes and cook for 10 – 15 seconds.
Drizzle the chili butter over the crepe and garnish it with chopped chives and more Parmesan if you like and season it with some salt and pepper.
To make a sweeter crepe, cook a crepe and then spread out a tablespoon of nutella on top of it and then place some of the sliced strawberries on top of it. Fold the crepe into half and half again to make it look like a quesadilla. Serve it with some whipped cream and chocolate syrup.
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