⏰ Prep 15 minutes
👶🏻 Suitable from 6 months
❄️ You can store the batter in the fridge up to 12 hours. OR Store the cooked crêpes (without filling) in the fridge for a couple of days covered with cling film OR you can freeze them cooked for up to 2 months. Defrost and reheat in a pan.
Made with three basic ingredients this crêpes recipe is perfect for savoury or sweet fillings too! Ideal for baby led weaning and older kid too this recipe is perfect for any time of the day and I love it because I can prepare them in advance for a last minute meal!
Melted cheese, banana & peanut butter or Nutella? What’s your favourite one?
(makes 6-8 crêpes)
80g plain flour
160ml milk of choice (I used oat milk)
In a blender/ bowl mix all the ingredients together to form a smooth batter.
Heat a non sticky pan or a lightly greased pan over medium high heat. Pour or scoop a few large spoonfuls of the batter into the pan. Tilt the pan with a circular motion so that the batter coats the surface evenly (see video below for more details).
Cook the crêpe for approximately 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
FOR THE CHEESY CRÊPE
As soon as the crêpe is turned scatter over some grated cheese and cook until the cheese start to melt. Fold crêpe in half and transfer in a plate or transfer in a plate and wrap it. Let it cool a bit, cut and serve.
FOR THE BANANA & PEANUT BUTTER/NUTELLA SUSHI ROLL
Transfer the cooked crepe in a plate and
spread a light layer of peanut butter or Nutella. Place a banana on the edge of the crêpe, roll tightly and place the joint facing down. With a sharp knife, slice the roll into 1.5 cm sections and serve.
Here some filling ideas:
Peanut butter & jam
Spinach, cheese & mushrooms
Avocado chunks , spinach & mushrooms
Cooked apples & cinnamon
Cream cheese & sliced fresh strawberries/blueberries
Nutella & desiccated coconut