Really Simple (and Useful) Barley Crepes
These crepes are handy to have in the freezer for emergency dinners or dessert. I tend to freeze them in batches, which means they do stick together but separate perfectly once defrosted. If you want to use them one at a time, you will need to place freezer paper (or similar) between each crepe prior to freezing.
These crepes can also be pre-cooked and rewarmed if you prefer. I place the crepes in an oven proof dish and cover with foil, then rewarm in the oven on a low heat for 10 - 15 minutes.
- 1/2 cup barley flour 70g
- Pinch of salt
- 3/4 cup milk plus extra if required*
- 1 egg
- Butter or ghee for greasing
Place the flour in a bowl with the salt and whisk to combine.
Beat the egg into the milk.
Slowly pour the milk mixture into the flour, whisking continuously to incorporate the flour.
Whisk any lumps out of the batter then set the bowl aside for 30 minutes.
Check the consistency of the batter. It should be similar to thick pouring cream. If the batter is too thick*, adjust the consistency with more milk.
Place a frying pan over a medium heat.
Lightly grease the pan.
Pour a scant 1/4 cup of batter into the pan and quickly swirl the batter around the pan until the base is covered.
Allow the crepe to cook for 1-2 minutes, until it has lightly browned.
With the aid of a spatula, flip the crepe over and allow the other side to brown.
Remove the crepe from the pan, then repeat the process with the remainder of the batter.
These crepes can be served cold but are nicer slightly warmed.
* I have made these crepes with a couple of different brands of barley flour. Some flours absorb more liquid than others, so you will need to assess your batter and add more milk if necessary. If the mixture does not flow smoothly to cover the base of the pan, you may need to add additional milk.
Ensure the crepe is properly set before you attempt to flip it. If it is not, the lower gluten content of the barley flour will cause it to break as you try to turn it.