Description
This sandwich maker crepe recipe is a practical, delicious, and quick solution for busy mornings or any meal. Emilia, a mother of three, shares her experience finding this recipe that saves time, reduces mess, and pleases everyone with its comforting taste. It's versatile for sweet or savory fillings and becomes a family favorite.
Ingredients
2 units Eggs
1 cup Whole Milk
1 cup Wheat Flour
1 tablespoon Vegetable Oil or Melted Butter
1 pinch Salt
1 tablespoon Sugar (optional, for sweet crepes)
Sufficient Filling (to taste)
Instructions
- In a blender, combine the eggs, milk, oil (or butter), salt, and sugar (if using). Blend well until everything is mixed
- Add the wheat flour and blend again until you have a smooth and homogeneous batter. Avoid over-blending to prevent excessive gluten development, which can make the crepe rubbery
- Turn on your sandwich maker and let it heat up completely. If your sandwich maker is not non-stick, lightly grease the plates with a little oil or butter
- With the sandwich maker hot, pour a small portion of the batter into the center of one of the plates. The amount will depend on the size of your sandwich maker
- Close the sandwich maker carefully, pressing lightly. The batter will spread and cook. Let it cook for 3 to 5 minutes, or until the crepe is golden brown and cooked through
- Remove the ready crepe from the sandwich maker. If desired, you can fill it directly in the sandwich maker before closing, or after removing it, by folding it in half or in quarters. Repeat the process with the remaining batter
- Serve your hot sandwich maker crepe with your preferred filling. It's delicious!
Notes
The consistency of the batter is crucial: it should be liquid enough to spread well but not watery. Adjust with more milk or flour if needed.
Resist the temptation to open the sandwich maker too early; let the crepe cook completely to ensure it doesn't stick and becomes firm.
The first crepe often serves as a test to adjust the amount of batter and cooking time.
Vary the fillings: use cheese and ham, shredded chicken, dulce de leche, Nutella, or fresh fruits for endless adaptability.
Store ready and cooled crepes in an airtight container in the refrigerator for up to 3 days. Reheat in the sandwich maker for a few minutes or in the microwave (may lose some crispness).
Raw batter can be stored in the refrigerator for up to 2 days; stir well before use.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Grilling
- Cuisine: International