Crepes au pain
A great and sustainable ways to enjoy crepes every week with leftover bread. We used leftover sourdough bread for the tastier toasted flavour it brings but any dry bread will work.
Ingredients
- 100 g dry old bread sliced
- 2 eggs
- 400 ml milk
- 30 g butter or oil melted
- Pinch of salt
To serve ;
- Caster sugar
- Lemon juice
- Or savoury ingredients
Method
- Chop the bread into small pieces.
- Place the bread pieces in a food processor. Add the eggs, milk and melted butter or oil.
- Pulse until the mixture is fully smooth. Depending on the bread it might take a few seconds to get the right texture. In doubt, check with a spoon, if lumps of bread are still in the mixture, blend it again.
- Set the mixture at room temperature for 20-30 minutes or overnight in the fridge covered with cling film.
- Once ready, warm the crepe pan, prepare the pan with a drizzle of oil. And remove excess. Add enough of the batter to form a crepe in the pan.
- Cook for 2-3 minutes over medium / low heat. As they are less flour the pancake will be a little more brittle and the first one generally breaks!
- Make the crepe until the batter runs out keeping them warm aside.
- Serve immediately with some caster sugar and a drizzle of lemon juice.
- Alternatively, serve them as savoury crepes with some ham, grated cheese and a fried egg!
