Saturday, 27 April 2013


It's finally starting to feel like spring here, with the weather being sunny, breezy, and 19 degrees today. To me, crepes are  a particularly fitting food for spring because their light and delicate nature reflects the new grass, budding flowers, and baby animals born in this season. An additional bonus is that they can be topped or filled with almost anything you fancy, so I went ahead and came up with...

The Recipe:
  • 1/2 cup whole wheat chapati flour
  • 1/4 cup shredded cheese. 
  • 1 tsp black pepper
  • 1/4 tsp salt
  • 1 whole egg
  • 3/4 cup milk

Whisk together in a large spouted container. In a non-stick pan, greased if desired, med-high heat, cover the flat surface of the pan with a thin, even layer of batter. To do this, take the pan off the heat, pour enough to cover about half the area into the centre. Swirl batter in the pan until the surface is evenly covered. Return pan to heat and cover until the steam that collects on the lid falls back to the pan and makes sizzling noises. Crepe's surface should look dull but the colour unchanged. Loosen edges of crepe from pan and flip with a heat-safe spatula. Cover and wait until you hear sizzling from the steam falling back to the pan again. Remove crepe from pan and repeat to finish other crepes. Makes 6 to 8 depending on size of pan

Dry ingredient mix - chopsticks help break apart shredded cheese

Some finished crepes

Brunch. Turns out strawberries and yogurt taste pretty good with black pepper crepes.

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