A few weeks ago, I asked some good friends on Vancouver Island if they could keep an eye out for a crepe pan. As it turned out, they came across one fairly quickly and it hitched a ride home in my luggage. I’ve made crepes twice, both of which came out looking like spiders, but the third time I figured out that I could turn the domed frying pan upside down and avoid this. You won’t have this problem if you don’t have a crepe pan, you can use a lightly buttered skillet.

I did these for lunch today with sauteed mushrooms, red peppers, onions and spinach.

• Easy Savoury Crepes:
• 1/2 cup flour
• 1 egg
• 1/4 cup milk
• 1/4 cup warm water
• 1 tbsp hemp oil

Heat a skillet or crepe pan. While its heating, combine your ingredients. Many recipes that I read had said to mix wet ingredients in a bowl and add flour to it. I don’t find that this works, I find my batter gets all lumpy. I mixed wet ingredients in a separate bowl, then introduced them to my flour very gradually while making sure batter is smooth. This is a trick that I picked up during my professional days as a cook, and it’s always worked perfectly for anything batter based.

Once your ingredients are smooth, your pan should be well heated and you can grease it lightly before putting the batter on. I like to use a ladle, unless my bowl has a spout, in which case I’ll just pour directly. With a domed crepe pan: put the batter on, let it drizzle down until it almost starts to spider and quickly flip it upside down over your bowl or a plate set aside for this purpose. This creates the round crepes that you want. It will drip for about 10 seconds and then it will slow right down, you can put it back to right-side-up and wait until the edges come off the pan just slightly. When you flip your crepe, you’ll want to peel it up gently with a spatula and flip it. The second side really only needs to be cooked briefly. Set aside cooked crepes in a warmed oven until you’re ready.

Because crepes are super easy once you get the hang of them, it’s not hard to also make toppings that are delicious. With a tiny bit of butter, I cooked up half a white onion, 8 mushrooms and half a red pepper. In a small sauce pan, I did a simple white sauce up by melting 1/8 cup butter to boiling and adding about 1/8 cup flour. I also added in one clove of organic garlic and 1/2 a white onion, very finely diced. I let that cook for about 6 minutes over low medium, or until it was just slightly browned. Then, while whisking, I added about 1 1/2 cups of milk gradually and let that thicken. Once veggies were tender and sauce had thickened, I served these crepes with The Granola King’s Omega Mix (a bunch of delicious ground nuts and seeds that you can virtually slip into anything), the veggie mixture, cheddar and mozzarella cheese and then topped with the delicious white sauce . I did not use salt in either the crepes or the toppings because the cheese was salty enough on it’s own. This was delicious, and also delicious when I made the same white sauce with a broccoli based vegetable filling. You can do whatever you want with this basic crepe recipe. Even delicious fruit crepes topped with whipped cream, which are even better with natural vanilla.

Have you ever made your own crepes? What are your favourite crepe fillings?