Here's my version -
Crêpes are normally made with milk, people even use a dash of cream to make it silkier. I, on the other hand, prefer to use yogurt. I loove yogurt as any true South Indian does. I've always also loved milk and milk products, but lately my body chooses to be lactose intolerant while my mind and taste palette still craves it. So sometimes can't help myself.... mousse or puddings, creaminess in luscious cakes ... ahem.. lost my train of thought... oh yeah ..so in Crêpes and Pancakes, its easy to switch it out with yogurt and make it taste THE SAME!
The Savory Crêpes Batter
- 2 Whole Eggs
- ½ cup Yogurt
- ¾ cup of water
- 1 cup flour
- Salt ¼ tsp
- Butter – a tiny sliver for each Crêpe.
Since Crêpes are so customizable and easy to make. Its very easy to please people with this. This time, I simply used whatever was in the fridge. The combination turned out to be fabulous!
Filling #1 – Sun dried tomatoes, French Olives, and shredded Pastrami
Filling #2 - Canadian bacon, fried onions, white cheddar and cracked pepper
Other classic fillings include - Spinach, cheese and mushrooms. If you are a vegetarian, you would LOVE this combination.
Sweet Crêpes Batter
- Switch out the ¼ tsp of salt for 1/8th tsp of salt or a sprinkling of salt.
- Add 1/4th tsp of Vanilla essence
- 1 tsp of sugar