Crepe Triangle Pockets Recipe By Tasty

CREPE TRIANGLE POCKETS RECIPE BY TASTY

Steps:

• In a large bowl, stir together the flour, sugar, eggs, and melted butter.
• Add ½ cup (120 ml) of milk at a time, stirring vigorously, making sure that each addition is completely incorporated and that the batter is smooth before adding more milk.
• Strain the batter through a fine mesh sieve into another large bowl. The batter should be very liquidy and have no lumps. Rest in the fridge for at least 30 minutes, up to overnight.
• In a medium nonstick pan over medium heat, pour ⅓ cup (80 ml) of the batter in the center, and swirl the batter around to reach the edges of the pan.
• Cook the crêpe until bubbles rise to the surface and the bottom is golden brown, about 3 minutes. Flip and cook on the other side until the edges start to crisp slightly, about 1 minute more.
• Transfer the crêpe to a wire rack to cool. Repeat with the remaining batter.
• Cut the crêpes in half. Spread chocolate hazelnut spread or whipped cream evenly over each crepe half, then place a slice of banana or strawberry half on the right edge. Fold up the bottom of the crêpe, then fold toward the left side to make triangular shape. Repeat with the remaining ingredients.
• Serve with whipped cream.
• Enjoy!

SAVORY BREAKFAST CREPE POCKETS RECIPE BY TASTY

Steps:

• In a bowl, mix the flour, eggs, ½ cup (120 ml) of milk, and salt, until smooth.
• Add in the remaining milk and mix again until the batter is thin and smooth.
• Heat a nonstick pan over medium heat.
• Add the butter and onions to the pan. Cook until browned.
• Add garlic, spinach, and salt, and stir until spinach is wilted.
• Remove the spinach mixture and clean the pan.
• Return the pan to medium heat and add ¼-½ cup (60-125 g) of the batter into the pan.
• Swirl the batter to coat the pan and leave on the heat until the sides start to lift up from the pan.
• Using a spatula flip the crepe over and cook through, about 2 minutes.
• Repeat with remaining batter.
• Preheat oven to 350°F (180°C).
• Lay the crepes on a baking sheet.
• Place one slice of cheese in the middle of a crepe.
• Top the cheese with 2 slices of ham and the spinach mixture.
• Top with a fried egg and fold the edges over the egg, pressing down to make sure the sides stay in place. Repeat with other crepe.
• Bake the crepes for 5 minutes or until yolk is at the desired consistency.
• Enjoy!