A light and easy breakfast: crêpes

Every morning, I try to squeeze in as much sleep as possible. To do that, I often sacrifice breakfast. So when it comes to meals, breakfast receives the least attention, and is at times even forgotten. I dash out of the house with a poorly slapped together sandwich or simply drown myself with some instant hot drink. Even if I get the rare chance to savour it, it would be hawker fare like mee siam, chwee kueh and so on. Don’t get me wrong, I love my hawker food – but to eat them every day – I am not sure if my arteries would approve.

With so little time in the morning, it is tough to go all fancy and creative with breakfast. That is, until I discovered the magic of crêpes. Originating from Brittany, the north-western region of France, crêpes are like the French version of pancakes. They are much thinner and lighter than the latter. The beauty of a crêpe is that it is a blank canvas, allowing you to put anything you like (or whatever you happen to have in the fridge and pantry). You can have it with jam or nutella. I often enjoy mine with homemade yoghurt and fruits. And if you prefer something savoury for breakfast instead, toss in a couple of salad leaves, some canned tuna, lemon juice and you’ve got yourself a delicious wrap. You can do mozzarella, basil and tomatoes, or sautéed mushroom and spinach. The combinations are endless, really.

The crêpe batter can be made the night before. Furthermore, any extra crêpes can be stored in the freezer and used whenever you need it. So if you are in a rush, just thaw the crêpe, warm it and put in your choice of fillings. Best of all, you can do this in under five minutes.

Besides being a great breakfast treat, crêpes make a fabulous dessert. Recently, I threw a dinner party – stacks of crêpes, pots of flavoured fromage frais, crème fraîche, and grilled apricots. Everyone can choose their favourite toppings and create their own dessert. This makes for a quick and easy dessert with minimal washing up afterwards.


About Mandy Ng

Mandy’s journey into the culinary world began out of necessity–a means of survival whilst she was at university. She believes cooking should be simple and fun. Besides spending time in the kitchen whipping up hearty meals, Mandy also dreams of having a bottomless stomach that she can fill with all kinds of delicious things.