Raise your hand if quarantine seemed like nothing but an endless stretch of a sleep, eat, work, sleep routine. I tried to keep myself busy, but nobody could break free from the lull.
As the lockdown lifts in some areas, this post is a throwback to one of my favorite breakfast ventures.
May I present, homemade crepes with heaps of matcha and fruity toppings? These green beauties add a refreshing twist to classic crepes. They also make those mundane mornings more fun!
If you love matcha like me, you will relish each bite of these tasty treats. My healthy recipe ensures that each layer is brimming with nutrients, antioxidants, and good fats. I also included plant-based milk to raise its health quotient. The recipe is easy to follow. All you need to do is whip it, flip it, and stack.
Once you try this homemade crepe, there is no going back!
What Can You Expect?
- Super easy recipe
- No refined sugar.
- Natural coloring
- No dairy
Cooking Tips for Homemade Crepes
Crepes are delicate, that is why making them requires precision and practice. I have learned a lot since my first batch and always find something new whenever I pick up the pan.
I decided to list pointers for beginners and anyone who wants to whip up the perfect stack of matcha crepes.
Here are a few things to consider:
- If you want delicate, paper-thin crepes, you should whip the batter properly. The smoothness of the batter determines its thickness and texture. The smoother it is, the thinner it shall be, also prevent it from getting lumpy as that distorts the crepe’s appearance.
- Refrigerating the batter overnight helps homemade crepes to turn out airy and light. Refrigeration relaxes the gluten chains from getting clumped like it is required to do when you bake bread.
- Flipping requires patience. If you flip too early, your crepes will come out uncooked or they will tear while you are flipping it. It is best to wait for the surface of your crepe to lose its sheen and the edges to turn brown (not too brown though!) before you flip it.
- You need to adjust your heat settings while you cook the crepes. The initial setting should be medium-high to warm up the pan while preventing it from getting too hot. Turn it to medium-low heat when the pan heats up. If your pan is too hot, the batter won’t spread to the edges. It can cause your crepes to have holes or uneven thickness.
How to Store Leftover Crepes?
Crepes can last for almost a month if you refrigerate them well. The trick is to place them between sheets of parchment paper (or wax paper). The sheets will prevent the crepes from sticking into each other. Next, cove the whole batch and pop them in the freezer.
Later on, whenever you are in the mood for crepes, you can rewarm the thawed crepes in the microwave. Set the appliance at 30 seconds or heat them in the oven at 325°F for 5 minutes.
Healthy Substitutes: Matcha Crepes
- Cane sugar is a healthy alternative to refined sugar. It ensures that your crepes are sweet without adding extra calories or health risks associated with its counterpart. I use ½ the standard amount to stay on the safe side.
- If you are lactose intolerant, you can use almond milk. Other substitutes include coconut milk and oat milk. Fair warning, the other varieties of milk do have a distinctive after taste.
- Matcha serves as a natural food coloring to make green crepes. You can adjust the quantity in this recipe according to preference. The more you add, the darker the crepes become.
Make mornings merrier and refreshing with a healthy dose of matcha. These crepes add a fun side to the classic breakfast, do try it out. Also, add #joyfulhomecooking to your posts so that I can have a look at your scrumptious stack of crepes. Have a great day!Print
- Prep Time: 5 mins
- Cook Time: 5 mins +Refrigerate 5 hours
- Total Time: 10 minutes
- Yield: 10 Crepes 1x
- 1 cup all-purpose flour
- ½ tsp salt
- 2 eggs
- 1¼ almond milk
- 2 tbsp. coconut oil + extra for cooking
- 2 tbsp matcha powder
Use a medium-sized mixing bowl to sift and combine all the dry ingredients. That includes flour, salt, and matcha powder.
- Whisk your eggs & almond milk in a smaller bowl.
- Pour ¼ of the egg mix, at a time to the other bowl. Whisk while you add the batter.
- Add coconut oil into your crepe mix. Whisk until you get a silky smooth texture. Avoid lumps and clumps to ensure that you get paper-thin crepes.
- Cover the crepe batter with plastic wrap and pop it in the fridge.
- Refrigerate overnight (or at least 1 hour) to set the batter.
- Heat the frying pan/crepe pan by keeping the stove at a high medium heat.
- Then grease and season the pan with oil before pouring ¼ cup of crepe batter. The shorter sides make flipping them easier. Make sure that your batter spreads evenly.
- Cook crepe for 30 secs-1 min. (or until it is cooked).
- Flip over to cook the remaining side (30 secs).
- Repeat step 8-10 for the rest of the batter. You might have to adjust the heat to prevent the crepe from burning.
- Stack your crepes on a serving plate or baking sheet while you cook the remaining batch. Cover the cooked ones with a clean kitchen towel to absorb excess oil. ***
- Douse and drizzle your crepes with natural sweeteners, honey/maple syrup. Add whipped cream if you are feeling indulgent.
- Serve your plate of homemade matcha crepes with fresh seasonal fruits and a hot cuppa on the side.
* Add the matcha flavor depending on your taste buds and the intense color you want. You may increase or decrease the quantity as you like it.
**Make paper-thin crepes by whipping the batter well. Stop when you get a silky smooth batter.
*** It prevents your crepes from becoming moist while you cook the rest.
Keywords: homemade crepes, matcha crepes