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These crepes are very versatile and the possibilities for the filling are endless.
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They can be made for dinner or topped with some chocolate syrup and strawberries to make a desert crepe.
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This is the recipe for the crepes and filling that I make the most often.
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First heat the oil in a pan over medium heat.
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Add the peas, onions and dill.
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Stir regularly until well cooked and the onions are soft.
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While the filling is cooking, whisk together the flour, yeast flakes, baking powder, water and melted butter until well combined.
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The mixture will be a little thinner than pancake batter.
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Heat a small skillet or crepe pan over medium-high heat.
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When heated spray well with a non stick spray and then pour about 1/3 cup of the batter into the pan.
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Tilt the pan around so the batter spreads out a little.
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Cook until the sides of the crepe start to turn brown and little bubbles form across the crepe.
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Turn it over and cook the other side until it is a nice golden brown.
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I sprinkle cheese over the crepe once I turn it over.
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Once cooked, remove crepe to your plate and add filling down the middle.
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Roll and enjoy!
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!
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If you want to cook more at once, you can use a griddle.
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Also you can remove these to a warm oven (200 F) to hold while you cook them all if you would like.
