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