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.
- 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
- 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!