We totally support anyone’s decision to eat chocolate for breakfast, and these chocolate crêpes with mascarpone are an indulgence that cannot be denied.

SERVES 6 // COOK TIME 30 min

INGREDIENTS
For the crêpes
250 ml milk
120 g flour
3 eggs
30 g cocoa
2 tbsp melted butter, plus extra to fry
1 tsp vanilla essence
1 tsp honey
¼ tsp salt
For the filling
230 g mascarpone
2 tbsp honey
Berries, to serve

METHOD
For the cRêpes
1. Combine all the ingredients. Let the batter rest in the fridge for a few minutes.
2. Melt some butter in a pan. Pour in enough crêpe batter to thinly coat the bottom of the pan. Give the batter a swirl as you are pouring it in, to ensure it covers the base of the pan. As the batter heats up, the crêpe will start to pull away from the pan. When that happens, lift up the edges to help release the entire crêpe, then flip it over. Cook the other side just long enough to slightly brown, then remove from the pan. Stack the crêpes on a plate to keep warm while you cook the rest.
For the filling
1. Beat together the mascarpone and honey.
2. Fill each crêpe with sweetened mascarpone and berries.

For another delicious chocolatey breakfast recipe try our Nutella hot-chocolate porridge!

The post Chocolate crêpes with mascarpone appeared first on MyKitchen.

Cannelloni di crêpes are delicious savoury pancakes made with Roman cannelloni perfect for those cherished special occasions!

SERVES 8 // COOKING TIME 1 hour 45 min

INGREDIENTS
For the crêpes
1¼ cups flour
Salt and pepper
6 eggs
2 tbsp olive oil
For the filling
2 cups chopped, cooked spinach (±900g raw)
1 cup chopped, fried mushrooms (±450g raw)
500 g ricotta
2 eggs
100 g mozzarella, grated
Salt and pepper
For the sauce
3 tbsp olive oil
1 clove garlic, peeled and chopped
1 onion, peeled and chopped
2 × 400 g tin whole tomatoes
1 tsp dried origanum
1 tsp dried thyme
Salt and pepper
Handful fresh basil
To assemble
½ cup finely grated Parmesan

METHOD
For the crêpes
1. Mix flour, salt and pepper. Make a well in the centre and add the eggs. Whisk together until smooth. Refrigerate the batter for 30 minutes.
2. Heat the olive oil in a pan over medium heat. Pour in just enough batter to coat the base of the pan, then swirl to distribute it evenly. Cook for a few minutes until golden, then flip to cook the other side (This should make about 15 crêpes.)
For the filling
1. Drain any excess water from the spinach and mushrooms, then combine all ingredients.
For the sauce
1. Heat the oil in a pan. Fry the garlic for 1 minute, ensuring it doesn’t brown. Add the onion and fry for about 10 minutes, until brown.
2. Add the tomatoes, origanum, thyme, salt and pepper. Cook for 10 minutes, until tomatoes start to break apart. Remove from the heat and add the basil.
3. Purée the sauce with a food processor or stick blender.
To assemble
1. Preheat the oven to 180°C.
2. Place 2 tbsp filling on the edge of each crêpe. Carefully roll up crêpes, pinching the ends closed and flattening them slightly.
3. Spread ¼ sauce on the base of an ovenproof baking dish. Arrange the crêpes tightly on top and cover with remaining sauce. Sprinkle with Parmesan.
4. Bake for 30 minutes, or until the Parmesan is golden.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Cannelloni di crêpes appeared first on MyKitchen.

Looking for fun and creative ways to add your favourite veggies to meals? These chicken crêpes pair perfectly with a refreshing and creamy pea and avo sauce! Make them for a yummy work lunch or brunch treat.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the chicken filling
¼ cup olive oil
4 leeks, chopped
1 garlic clove, grated
1 tsp dried thyme
1 tsp dried origanum
2 chicken breasts
2 cups chicken stock
For the avo sauce
2 avocados
1 cup frozen peas
Handful parsley
1 tsp lemon juice
For the crêpes
1 cup flour
¼ tsp salt
2 cups milk
3 eggs
2 tbsp butter, melted
To serve
Pea shoots
Parmesan shavings

METHOD
For the chicken filling
1. Heat the oil in a pot and fry the leeks and garlic until soft. Add the thyme and origanum and fry until fragrant.
2. Add the chicken and stock and cook for 10 minutes.
3. Remove the chicken from the pan and shred finely.
For the avo sauce
1. Reduce the sauce for 5 minutes, then transfer to a blender. Add the avos, peas, parsley and lemon juice. Blitz until smooth.
For the crêpes
1. Sift together the flour and salt. Add the milk, eggs and butter. Whisk until smooth.
2. Ladle ½ cup batter at a time into a non-stick frying pan, swirling to spread it out to the edges. Cook for 2 minutes per side.
To serve
1. Ladle the sauce into bowls, wrap the chicken in the crêpes and garnish with pea shoots and Parmesan.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

The post Chicken crêpes with pea and avo sauce appeared first on MyKitchen.

It doesn’t require loads of effort or skill to make a fancy brekkie. Just take these egg crêpes! they’re easy and quick! Spoil your loved one with this delicious recipe.

SERVES 2 // COOKING TIME 15 min

INGREDIENTS
6 eggs
½ tsp baking powder
¼ cup cream cheese
Handful pea shoots

METHOD
1. Mix the eggs and baking powder until smooth.
2. Heat a non-stick pan. Ladle some of the egg mixture into the pan, swirling it around to coat the bottom.
3. Let the crêpe brown around the edges, then flip over and cook for another 20 seconds.
4. Dollop cream cheese into the centre of the crêpe and top with pea shoots. Fold the corners into the centre to form a square.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto//HMimages.co.za

The post Egg crêpes appeared first on MyKitchen.

These buckwheat crêpes with stone-fruit syrup are a healthy summery breakfast option if you’re looking for a gluten-free alternative.

SERVES 2 // COOKING TIME 35 min

INGREDIENTS
For the crêpes
1 cup milk
¾ cup buckwheat flour
¼ cup lukewarm water
1 egg
¼ tsp baking soda
Pinch salt
Olive oil, for frying
For the syrup
2 plums, pips removed
2 peaches, pips removed
2 tbsp brown sugar
1 tsp olive oil
¼ cup boiling water
1 tsp vanilla essence
3 tbsp chopped almonds, toasted

METHOD
1. Blend all crêpe ingredients together until smooth. Pour into a jug. Chill in the fridge for 10 minutes.
2. Heat a non-stick pan over medium heat and brush with oil. Ladle in ¼ cup batter and swirl to coat the base. Allow edges to brown, then flip and cook for 20 seconds.
3. For the syrup, toss the fruit with the sugar. Heat oil in a pan and add fruit, placing cut-side down. Brown for 3 minutes, then turn over.
4. Pour in the water and vanilla. Boil for 10 minutes, until it becomes syrupy.
5. Serve the crêpes with fruit, a drizzle of syrup and a sprinkle of toasted almonds.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto/HMimages.co.za

The post Buckwheat crêpes with stone-fruit syrup appeared first on MyKitchen.

These savoury crêpes with pulled chicken are budget-friendly and transform flavours! Spice the chicken to suit your desired taste, and add the salsa for even more deliciousness. 

SERVES 4 // COOKING TIME 39 min

INGREDIENTS
For the crêpes
1 cup flour
Salt and pepper
2 cups milk
3 eggs
For the salsa
200 g red grapes, chopped
½ red onion, peeled and finely chopped
2 tbsp olive oil
2 tbsp red-wine vinegar
For the chicken
400 g roast chicken, shredded
1 tsp paprika
1 tbsp hot water
Salt
For the spread
125 g cream cheese
Handful mint, chopped
2 tsp lemon juice

METHOD
1. Sift together the flour, salt and pepper. Add the milk and eggs, and whisk until the batter is smooth.
2. Heat a frying pan, add a small ladle of batter and swirl to cover the base. Fry until bubbles form on the surface, then flip over and cook the other side until golden.
3. Combine all the ingredients for the salsa.
4. Combine all the ingredients for the chicken.
5. Combine all the ingredients for the spread.
6. To assemble, spread flavoured cream cheese on to each crêpe. Add pulled chicken and scatter with grape salsa.

The post Savoury crêpes with pulled chicken and grape salsa appeared first on MyKitchen.