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Kids’ Easy, Everyday Crepes…They Can Make Themselves

2016-08-29By Bentology Team6 CommentsFacebooktwitterpinterestFacebooktwitterpinterest

kids bento box lunch they will love Ham and Cheese Crepes for Lunch with Paleo Gluten-Free Snack and Fresh Fruit

ham and cheese crepes with cacao cluster snack and fresh fruit

The kids will love these ham and cheese crepes for lunch—especially if they've helped make them.

Crêpes, or crepes, are super yummy, super easy thin pancakes that can be easily stored for a week in the fridge or a month in the freezer.

Prepping them for mid-week lunches is a breeze. In the morning we simply fill them with any number of savory or sweet natural fillings, and we've got great tasting easy meals that can be prepped well in advance.

Send them off in an XL container, with some fresh fruit and a cacao nut cluster snack in their bento kit, as shown above, and they'll love it. Hopefully it will give them that 'great lunch' feeling that lasts through whole school day.


  • Ham and cheese crepes, recipe below
  • Romaine lettuce*
  • A mix of strawberries, blueberries and kiwi fruit
  • Cluster snack with cacao nut, raisins, nuts and seeds

*Tip for picky eaters: Picky little ones who don't like "sauce" can still benefit from enjoying the crunch and sweet appeal of romaine lettuce. If they're offered something green and crunchy every day they will grow up eating salad—they can add dips, sauces and dressings later on.

This is our simple recipe for basic batter—luckily it makes use of ingredients most of us have on hand.

Homemade Crepes: Basic batter


  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted

How to

  1. In a large bowl, whisk together flour and eggs.
  2. Gradually add in milk and water, stirring to combine.
  3. Add salt and butter, and beat until smooth.
  4. Heat a lightly oiled griddle or frying pan over medium heat. Ladle batter onto griddle, using about 1/4 cup per crepe, and tilt the griddle or pan to evenly coat surface.
  5. Cook the crepe for about 2 minutes, until it's lightly browned. Turn, and cook the other side.

Serve hot with yummy fillings—or let the crepes cool, set them between wax or parchment paper in a sealed container, and store them.

Crepe making made super simple good cooking cordless crepe maker, batter, butter, plate, parchment paper

The older kids especially love our cordless crepe maker. It makes kid-size crepes and they call it the 'Dip n' Flip': They simply pick the griddle up by the handle—rather like a ping-pong racket—turn it over, dip it into the batter pan to evenly coat the griddle surface, and flip it back to let the crepe cook.

And we love that they do it.

Any number of fillings will work. Try them sweet with fresh fruit, or savory as we have with ham and cheese. They're also great filled with cooked crabmeat and avocado, chicken and sliced grapes—and they're the best go-to, easy meal when mushroom season starts.


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