Well technically it is only me saying that crepes are back but you have to know just how easy they are to make! Crepes are one of my favourite things to cook at the moment because they are so versatile and easy! You can top these crepes with fruit and yoghurt for breakfast, left over savoury mince or garlic prawns for dinner and ice cream and choc topping for dessert!
This recipe however is for a quick chorizo, capsicum and kidney bean mix that will be ready in about 10 minutes (that includes the time to cook the crepes!
To make the chorizo, capsicum and kidney bean mix, simply slice 1 chorizo into thin slices, slice 1 red capsicum into thin strips, dice a brown onion and a few cloves of garlic. Cook off the chorizo in a pan until browned and set aside on a plate with some paper towel on it. Keep some of the chorizo oil in the pan though and add garlic and onion, cooking on a low heat until just softened before adding the capsicum.
Drain and rinse the kidney beans and add to the mix once the capsicum has just softened. Throw in about 1 tablespoon of fresh chopped oregano (or use parsley or coriander), put the chorizo back in along with about half a cup of water and cook, simmering until it has thickened slightly.
Whisk 3 eggs and 2 cups of milk together and gradually add 1 cup of plain flour. Whisk until smooth and let sit for about 20 minutes to thicken slightly. Heat up a crepe pan or a small flat frying pan over a medium high heat. Take the pan off the heat spray with cooking spray and pour 1/3 cup crepe mixture onto the pan and quickly swirl it around to cover the whole base of the pan (take the pan off the heat to do this). Cook the crepe for roughly one minute before turning. You want the edges to start to crisp up and you should easily be able to slide an egg flip in underneath it without it wanting to crinkle up (you will know what I mean when you try to flip it over). Simply leave it if it needs a little longer! Flip over and cook on the other side for about 20 seconds. Put onto a plate and cover with a towel while cooking the remainder of the crepes.
It is really that easy!! Simply put a crepe onto a plate and spoon some of the mix onto one quarter of the crepe, fold one side over and then the other!
The bonus is that you can freeze leftover crepes (or make big batches to use another day) by stacking them in an airtight container and separating each stack with a sheet of baking paper. That way you can easily grab some out for a quick and easy breakfast, lunch or dinner! The options really are endless with crepes so get creative and show us what you come up with.
About The Author
Trudie Bishop is our Chief of Foodspiration and an experienced home cook with a passion for local produce, learning and getting kids of all ages in the kitchen.