CrepesCrepes are so easy to make and go a long way. I make a double batch and keep them in the freezer for a last minute desert or an easy dish that can be put on the table in half an hour.






1 cup flour
1 cup milk
A little salt
½ teaspoon baking powder
1 teaspoon sugar
3 eggs
3 tablespoonfuls butter or margarine melted
Margarine or butter for the pan



Sift all the dry ingredients together. In another bowl beat the eggs well. Add the milk and mix. Add the dry ingredients beating well, so that there are no lumps. Lastly add the melted butter and mix. Cover the bowl and leave aside for about ½ hour.

Take a non-stick pan and put a small knob of butter. It depends on the size of the pan you are using. I have a nice 20cm (8 inch) pan, because I like this size of crepe. If you like them larger, you can use a larger pan.

Heat the pan and swirl the butter or margarine around. Add about half a ladleful of batter (again it depends on the size of the pan) to the pan and swirl it around so that it covers the bottom. Don’t add too much batter, because the crepe will be too thick – you should aim for thin crepes. Keep the fire down to medium hot, as they burn rather easily. Lift one corner with a plastic spatula to see if the crepe is done – there should be brown little spots on the surface. Turn the crepe over and cook the other side.

Stack the cooked crepes on a plate. You can use them for sweet or savory dishes. I make crepes whenever I have time and then freeze them. This way you can have crepes at a moment’s notice, because they need just a few minutes to defrost. Alternatively, you can put one crepe at a time in the microwave for 2-3 seconds.

If you wish to freeze the crepes, put a piece of greaseproof paper between each of them. Then it will be easy to take as many crepes as you wish to defrost.

This batch makes about 15 crepes.

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