Breakfast Crepes

Recelli Kaygana

 

 

Breakfast crepes (or kaygana in Turkish) date to the 16th century, when it was a popular meal served with either sweet or savoury toppings. Sort of an eggy crepe, they are delicious for breakfast. Just mind you don’t break it when you flip it…!

 

1 tablespoon flour

3 tablespoons milk

3 eggs

a knob of butter

jam of your choice (my favourite is with mulberry jam)

cream, to serve

 

 

Place the flour in a bowl, and add the milk a little at a time, stirring between each addition with a fork to get out all the lumps.

 

Break the eggs into a second bowl, and whip with a fork until smooth. Add the four/milk mixture, and stir until well-combined.

 

Melt the butter in a saucepan over medium heat, then add enough batter to make a thin crepe. Cook until the top is almost set, then *very gently* flip the crepe over.

 

When done, place on a plate, spread with jam, and fold into quarters. Serve with cream.

 

SERVES 2