Not Just for Breakfast—for Both Savory & Sweet Meals
Crêpes are fantastic. A softer alternative to flat breads or taco wraps, they are easy to make and they store well. Simple and versatile, crêpes are the perfect blank canvas for both savory and sweet fillings from chicken and cheese to chocolate and fruit. They freeze well too, so it makes sense to make big batches, and then pull them out of the freezer when the mood strikes.
Not only do they provide endless stuffing possibilities, but they’re extremely easy to make right at home in your own kitchen. All you need is a good pan and lots of butter or coconut oil. This series will help with recipes that cover savory, sweet, and everything in-between.
This is a simple but delicious crêpe batter which can be made in minutes. There is even an option for a Just-Add-Water meal pantry pack. Don’t let crêpes intimidate you—they are really just thin pancakes. Starting with the basic pantry mix, you can make a plateful of crêpes in less time than it takes to order take-out!
French Crêpe Pantry Packs
Makes 12 servings
1 cup all-purpose flour
2/3 cup nonfat dry milk
1 teaspoon white sugar
1/4 teaspoon salt
*See Just-Add-Water Option below
- Sift together flour, sugar, powdered milk, and salt.
- Add all ingredients to a pint-sized Mason jar or Food Saver-type pouch.
- Label and date jar for storage. Add the Recipe to the label for further convenience.
- Vacuum Seal jar or pouch.
℘To cut the amount of air in a jar and fit more into it, shake the jar (with the lid on) and press the food down gently, if necessary. You’ll be surprised how much will actually fit into the jars.
℘To cut down on powders sucking up in your vacuum sealing unit, use a cupcake liner in the top of the jar before sealing.
To Make Crêpes
1 Crêpes Pantry Pack
2 cups water
Butter or coconut oil to grease the pan
- In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
OR Add all ingredients to blender. Puree until mixture is smooth and bubbles form on top, about 30 seconds.
- Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).
- Heat a lightly oiled griddle or frying pan over medium high heat.
- Pour or scoop the batter in the griddle, using about 2 tablespoons to 1/4 cup of batter for each crêpe in the griddle. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crêpe for about 2 minutes, until the bottom is light brown.
- Loosen edge of crêpe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crêpe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)
- Serve hot or freeze for future use.
*Just-Add Water Option
Powdered eggs can be added to the pantry pack to make this a Just-Add-Water recipe! I use OvaEasy Whole Egg Crystals. OvaEasy is an all-natural, dried whole egg crystal that replaces fresh eggs, dried egg powders, liquid eggs and frozen eggs.
To make a Just-Add Water pack:
1) Add 6 tablespoons of OvaEasy egg crystals to your pantry pack.
2) You will need to add extra water (up to 2/3 cup) when preparing batter so crêpe batter is not too thick.
To Refrigerate or Freeze Crêpes
If not using immediately, place a square of waxed paper between each crêpe, load into a resealable plastic bag, and store in the refrigerator or freezer. Crêpes can be refrigerated for up to 2 days or frozen for up to 2 months.
Reheat uncovered in a low oven (250 degrees) for 15 minutes or until warm. Fill with your favorite filling.
To just thaw and use, remove from bag, separate, and lay out flat; otherwise they will be soggy.
Follow our French Crêpe Recipe Series for more recipes and fillings to make
breakfast, lunch, dinner, and snacks a tasty breeze using whole and dehydrated foods.
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