Mini crepes takes hand-held snacks to the next level. Roll them like a burrito or into a cone that can be filled with all your favourite savoury or sweet fillings, these delicate little crepes are the perfect vessel. Using only 4 ingredients, these crepes are so easy to make and are made even easier by using an induction cooktop!
To make your own mini crepes, you’ll need the following:
- 1 cup All-Purpose Flour
- 2 Large Eggs
- 1 cup Milk
- 2 tbsp Melted Butter
- Large Mixing Bowl
- Whisk
- Ladle
- 12" Non-Stick Frying Pan
- Silicone Spatula
- In a large mixing bowl, add the flour, eggs, milk, and melted butter.
- Vigorously whisk until all the ingredients come together and the batter is smooth with no lumps. The final consistency should be a little thicker than heavy whipping cream, add more milk if the batter is too thick.
- Heat a large non-stick frying pan on medium-high heat and lightly oil. I like to wipe the pan with a paper towel dipped in oil to avoid adding too much oil.
- Once the pan is hot, ladle in approximately 3 tbsp of the batter and use the back of the ladle to spread into a small 5” disk.
- Allow the crepe to cook for 1-2 minutes, or until the top loses its shine and the bottom starts to lightly brown.
- Carefully loosen the edges and flip the crepe using a silicone spatula, then continue cooking for an additional 1 minute.
- Remove from the pan and place on a plate or tray. Covering your cooked crepes with a tea towel is a great way to keep them warm and moist while you cook the remaining crepes.
We had a whole mini crepe buffet with toppings like bananas, strawberries, maple syrup, chocolate sauce, and whipped cream, but the options are limitless! Maybe even try savoury toppings like cream cheese and smoked salmon, or stuff them with fried popcorn chicken or pulled pork!