Last Updated: 18 Nov 06
Copyright 2006 by Stephen Vermeulen

Crepes (see Wikipedia) are easy to make and can be served for dessert or lunch.


This makes about a eight 9 inch (dinner plate sized) crepes or about 14 smaller 7 inch (dessert-sized) crepes.
  • 500g Milk
  • 310g Flour, since crepes do not "rise" they don't need gluten to trap bubbles, so pretty much any kind will do, including alternative flours like chickpea. For dessert crepes white flour is best.
  • 30g Melted butter or vegetable oil
  • 4 large eggs (about 60g each)
  • 3g Vanilla (optional, for dessert crepes)
  • Icing sugar (sprinkle on finished dessert crepes)


Dump the lot into a mixing bowl (I use the Kitchen Aid 4 litre bowl) and then mix until a runny batter is formed, this needs to be quite runny since the creps will need to spread out when poured into the pan.  Don't worry if there are some small lumps left, these will generally settle to the bottom of the bowl.


Pre heat a large skillet (a well seasoned cast iron skillet works well) to about medium (the same temperature you would use for pancakes, which is not as hot as you would fry eggs with) and then pour some batter (about 100-150ml) in, quickly swirl the pan to spread the batter out to form a thin crepe. Cook until golden brown on one side and then flip and cook the other side to the same degree. When done just stack on a plate until ready to serve (they will not stick together). The resulting crepes should be quite thin and flexible, so can be rolled and filled with all sorts of goodies. For dessert try fresh berries and cream,  for lunch try salsa, cheese and beans.

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