Who says delicious crepes can't be nutritious? This 4-ingredient versatile recipe is all you need, and guess what, it makes for a fantastic baby-friendly flat bread or wrap option!
Here's our family’s favorite ever crepe recipe + the making of!
This a fantastic wholegrain crepe recipe that is so versatile you can fill it up with any savory or sweet crepe toppings you love, and you can also offer it as flatbread for little ones just starting off their food journey.
Packed with nutritious ingredients, so delicious and filling and perfect for the whole family. It turns out so soft and melts in your mouth too but also holds really well when rolled so a perfect first 'bread' option for baby as well. All the kids that passed through my cooking classes loved making it, filling it, rolling it & eating it.. so get them in on the action of prepping their own! Baby had hers with some labneh, while big bro had his with chocolate spread. It is delicious with zaatar as well. Enjoy!
Scroll till the end to join my family in the kitchen in making them, because here’s a reminder that when we say a happy positive relationship with food, it doesn’t just refer to eating healthy, but to food bringing joy & beautiful memories, of special bonding time, laughs & mishaps and weekend mornings spent in PJs messing around for an hour to prep a 5min meal.. to family traditions and love! ❤️
Beat the eggs and add the milk, then the flour and half a cup of water. Gradually add water as needed to achieve a very runny consistency.
Heat a non stick skillet or crepe pan on medium high, then brush the base with a little bit of coconut oil or butter.
Pour 1/4 cup of the batter and swirl fast to spread into a very thin layer. Cook for a minute or until the edges start turning golden and the top starts to dry up. Flip and cook for another 15 seconds.
Serve with toppings of choice. Our favorites include zaatar w zeit, cheese or labneh for savory, and our homemade chocolate spread, strawberry chia jam or a honey drizzle for sweet.
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Ingredients
Directions
Beat the eggs and add the milk, then the flour and half a cup of water. Gradually add water as needed to achieve a very runny consistency.
Heat a non stick skillet or crepe pan on medium high, then brush the base with a little bit of coconut oil or butter.
Pour 1/4 cup of the batter and swirl fast to spread into a very thin layer. Cook for a minute or until the edges start turning golden and the top starts to dry up. Flip and cook for another 15 seconds.
Serve with toppings of choice. Our favorites include zaatar w zeit, cheese or labneh for savory, and our homemade chocolate spread, strawberry chia jam or a honey drizzle for sweet.