crepes pancakesMy kids love American fluffy pancakes. Then again, with 28g of sugar, 30g of butter and half a teaspoon of salt in a typical recipe, I shouldn’t really be surprised. After a little experimentation I have turned to Europe for another high protein savoury pancake alternative that is good any time of the day. Although we use more eggs (increasing the saturated fats slightly), you can dispense with the salt and sugar completely. My experiments have shown that Josh and Emma like my crepes just as much as the American Fluffy Pancakes.

This is how we do it…

We are man-cooking here, so all you need to do is put all the ingredients in a bowl, blast them into a smooth mixture with a blender and then cook them. We don’t have time for messing around, time is precious, my kids are growing up too fast!

1) Find a mixing bowl and put all the ingredients listed below  into it. This will produce around four 6” crepes. If you want twice as many crepes, just double the amounts on the ingredients list.

  • 3 medium eggs (without shells!)
  • 4 heaped tablespoons of plain flour (80g roughly in total)
  • 170ml milk

2) Grab a hand blender. I use a Braun Multiquick with the chopper attachment, not the whisk. Whizz up the mixture fully. Use a spoon to stir and make sure none of the ingredients gets stuck to the bowl. The pancake batter should be thick and smooth without any lumps.

3) Heat a 6” frying pan on the hob (around 30% of full heat) with around a teaspoon of olive oil and add some mixture until you have enough to just cover the bottom of the pan. You want thin pancakes so they cook quickly.

4) when it is cooked enough so you can turn it without the thing falling apart, flip it over and lightly brown the other side. Use a fish slice to turn it over if you don’t fancy your luck at the full on pancake flip.

5) stack the pancakes on warm plate and leave in a warm oven until you have enough to feed everyone.

When serving them, we add a little maple syrup or sugar and lemon juice to them. Try not to go mad with the sugary toppings. After all, crepes were originally a savoury dish and we are trying to cut back on the unhealthy stuff.

Of course, you don’t need to have your pancakes plain. A quick Google shows hundreds of ideas for things to add to them, everything from bananas to ice cream.

History of crepes

From what we can tell, the fist crepes were made by Henri Carpentier in 1895 at the Maitre at Monte Carlo’s Café de Paris, served as a dessert for the Prince of Wales, the future King Edward VII of England. Originally made from buckwheat, they quickly became the a favourite savoury desert served in high class French restaurants.

If it’s good enough for King Edward VII, it’s good enough for my kids.

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