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Bundle Up With Some Homemade Crepes

2017-12-15By BentologyNo CommentsFacebooktwitterpinterestFacebooktwitterpinterest


The perfect wintry lunch

The first snowfall has hit, which means it’s officially winter in our eyes. Whenever we think of wintry afternoons, we crave a warm and yummy crepe. While we usually think of them as a dessert, you can easily pack sweet or savory homemade crepes in your lunch!

Here’s how you can make it:

  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup flour
  • 1 Tbsp. brown sugar
  • 4 Tbsp. melted butter
  • 1/4 tsp. salt

Combine ingredients in a blender and pulse for 10 seconds.  Refrigerate batter for at least 1 hour, and up to 48 hours. Set your griddle to heat, or heat a small non-stick pan to medium.

Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 45 seconds and flip. Cook for another 15 seconds and set aside to cool. Repeat with remaining batter.

After crepes have cooled you can stack and store them in the refrigerator for several days or in the freezer for up to two months. Thaw frozen crepes before gently them peeling apart.

Here are our favorite types of crepes to make:

  • Fresh strawberries with whipped cream and honey
  • Spinach, basil and chicken
  • Orange and ricotta cheese
  • Ham and cheese
  • Pear and hazelnut
  • Turkey and pesto

And for those lucky snowdays, we love making our own homemade crepes. We use the CucinaPro Crepe Maker to make perfect crepes every time.

We packed our homemade crepes in our bento box with fresh berries and some of our peanut butter whip. The perfect on-the-go lunch (or brunch) for a cold and crisp day!

What are your favorite crepes to make?




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