“Simple pan-crepe you can make at home, for hearty breakfast or tea time snacking
Ray, one of my blog readers, requested a pan cake recipe about 1 month+ back. I promised to write my pancake recipe for him, and I delayed it till now (sobbing). “So sorry, Ray. It was not that I didn’t have time to do it, it was simply because I did not really feel like having pancake during my diet period (Pancake is higher in carbohydrate).” However, I had it this morning! It was raining this morning, ran out of ready breakfast food at home, and I have much peanut butter left in the refrigerator going to expire in one month time, and thus, I made ‘pancake’ with making use of peanut butter as its filling (chuckling)!
However, it didn’t turn out very “pancaked”, it appeared to be more like a crepe, instead! Basic pan-crepe with the most basic taste. Thus, eating it plain might not be as nice as putting some sweet filling such as jam, peanut butter, honey, chocolate syrup, and etc. However, with its simplicity in the steps of making such crepe, your success rate of making this could be almost 100%!
Your children would definitely love it, especially eating with Nutella (chocolate hazel nut cream)!
In any case, if you wish to just eat it plain, I’ll suggest you adding more egg yolks and flavouring agents, for instances, vanilla essence, pandan leave (or juice), orange juice, and etc. If eating it as tea time during sunny day, served it with ice-cream!
Best for the kids is, to have this crepe served with some fruits e.g. banana slices, strawberries and blueberries. With the presence of some fresh fruits, this crepe treat would be added with much more nutritional values, for both the adults and children.
To make this simple, use just the frying pan. You may actually make this small & round like the English pancake (use self-raising flour) or a large thin sheet of pancake as French crêpes (use plain flour, instead).
If you have a pocket sandwich toaster, make use of it! I made with both frying pan and pocket sandwich toaster, just to show you the difference in shape. The ingredients used in both of these crepes shown were the same as below:
For Crepe Batter:
5 spoonful of all-purpose (plain) flour, sieved
1 teaspoon of baking powder
1 cup low-fat milk (Choose full cream milk for children, as desired)
1 tablespoon melted butter
Pinch of salt
For Sweet Filling (as your choice):
2 tablespoon of peanut butter with chocolate paste
1 tablespoon of condensed milk
1) To make batter: In a large bowl, place sieved plain flour, baking powder, and salt together. In separate bowl, break egg, and add milk and butter, combine well. Add egg mixture to the flour mixture, stir and mix well till smooth consistency created. Let batter rest for 30 minutes before use.
2) To cook with frying pan: Heat a frying pan over medium fire. Grease frying pan with drops of olive oil or butter. Ladle a small scoop of batter onto hot surface, and spread to form a thin layer circle (about ¼ thickness).
3) Cook until light brown on one side, and flip to the other side to brown it. Serve with filling of your choice.
4) To cook with pocket sandwich toaster or pancake maker: Simple pour the batter onto the toaster or maker (90% filled). Toast with designated timer. Ready to serve once time ups, and surface of pancake turns light brown.
Tips: When cook with frying pan, flip crepe at right point. When there are some bubbles rise on the uncooked side of the crepe, it tells you that it is ready to be flipped.
* Light golden brown colour appears on the surface of crepe is good enough. Do not overcook it.