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Home Kitchen Recipe | Crepes - Chinese Pancakes
Written by Shirley T   
Friday, 23 July 2010 00:00



Crepes are always a good way for me to move our over-stock all-purpose flour. We love sweet crepes with ice-cream for breakfast. Unlike a typical pancake which is thicker, crepes are thinner in nature and go perfectly well with peanut butter, fruits or jams (preserves) as well.

Similar to Chinese pancake, crepes take a short prep time, ready within minutes. Pan-frying crepe is simple with minimal utensils and almost no mess on the stove.
Crepes (Chinese pancake) with almond ice-cream, peaches, apples and grapes
A blend of all-purpose flour, egg, milk, butter and sugar, crepes are healthy combo of carbohydrate, fat
and protein to kick start your day!

Ingredients (makes about 8 crepes)
1/4 cup all-purpose flour
1/4 cup milk
1 tbsp butter - melted
1 tbsp sugar
1 large egg - whisked

Method:
1. Combine egg, sugar, butter and milk into a mixing bowl. Whisk to mix well.
2. Add flour. Continue to beat until all are well-mixed. The batter shall appear smooth and runny.
3. Heat up pan at medium heat.
4. Pour 2 tbsp of batter onto pan and slowly tilt the pan in circular motion to enlarge the crepe's surface.
5. Cook crepe for 2 minutes or until the bottom turns light brown.
6. Turn with spatula to cook the other side.
7. Serve with ice-cream and fruits. Or any preserves of your choices.

Tips: If you wish to have a savory crepe, omit the sugar and add a bit of salt with green onion/herbs instead. Then roll with pulled pork or grilled beef with mayo/mustard and chopped vegetables like a taco!

Bon Appetit!

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