Crepes are originally french street staple food; they make these crepes for breakfast with various fillings. This is similar to American pancake but the crepes are a little thinner than the pancake and are not sweet. The crepes are had with filling but not pancakes are eaten without any filling. Crêpes are served with a variety of fillings, from the simplest with only sugar to flambéed crêpes Suzette or elaborate savoury galettes.
One difference between pancakes and crepes, pancakes have leavener i.e., baking soda or baking powder, whereas crepes do not have such leavener. Crepe batter a bit runny whereas the pancake batter is thick. If you want to make your crepe sweeter, just add some sugar into the batter i.e., 1 tsp sugar (you adjust as you require).
Crepes are not that difficult as we think, it can be had with a sweet and savoury filling, which suits your palate. Here we have made three types of filling i.e., Chocolate, peanut butter and dry fruit filling.
So let’s see how these crepes are made:
MAGGI CREPE VIDEO:
- 1 Cup Plain Flour
- ¼ Cup Corn Flour
- ½ Cup Milk
- 1 tbsp Butter
- 2 Drops Vanilla Essence
- A Pinch of Salt
- ¾ Cup of water
Maggi Crepe Filling
- 4 cups of water
- 3 Packets Maggi Noodles
- 40 Gms Chocolate used dairy milk chocolate bar
- 1 tsp Butter
Peanut Butter Filling
- 3 tbsp Peanut Butter
- 1 tsp butter optional
Dry Fruit Filling
- 1 cup Jaggery
- 1 tsp Butter
- ¾ Cup Mix Roughly Diced Dry Fruits Cashew nuts, Almonds, Walnuts & Raisins
Mix all the ingredients listed for making crepe’s one by one without lumps, mix the batter into a buttermilk or a wee bit thicker consistency.
Make crepe’s using/pouring 1 to 2 ladles of batter on medium hot pan. Once it’s cooked on one side the crepe separates from the pan by itself and one can flip to the other side and cook for couple of seconds and keep it aside to cool.
Like this make crepes until the batter is over or as many crepes you require. The above batter makes 5 to 6 crepes.
Boil 4 cups of water, once the water comes to boil.
Add the noodles without breaking them and cook as per instrcution i.e. upto 2 to 3 minutes and drain the noodles and keep aside for later use.
Making the 3 Filling:
Melt the chocolate and butter together, once the chocolate has completely melted and mixed with butter.
Add 1.5 cups of noodles to the melted chocolate and mix gently, mix it when the pan is warm and keep it aside.
Peanut butter filling:
Melt peanut butter and butter together, butter is used to soften the peanut butter now add 1.5 cups of noodles and mix them gently and keep aside.
Dry fruit filling:
Melt jaggery and butter together, once it’s melted without any lumps, now add 1.5 cups of noodles and mix them gently and keep aside for filling later.
Assembling the Crepes with filling:
Once all the fillings are ready, take one crepe and take the chocolate filling (1 to 2 spoons) and keep it at one end of the crepe, and roll the crepe from the filling side tightly. You can use toothpick so that crepe doesn’t open up.
Likewise, we can do it for all the filling i.e., peanut filling and dry fruits filling. And roll the crepes in the similar manner done for chocolate filling crepes. You can roll the crepes and then serve them as required with slight drizzle of chocolate sauce on the crepes.
These crepes can be enjoyed as a snack or as breakfast, what ever way you want to enjoy them. Kids would love chocolate and peanut butter filling crepes.
- These crepes can be enjoyed as a snack or as breakfast, whatever way you want to enjoy them. Kids would love chocolate and peanut butter filling crepes.
Personally, I enjoyed the dry fruits filling crepe 😊 but it’s all a personal choice and taste that matters.
This post is a part of Blogchatter Half Marathon #blogchatterhalfmarathon