This is one of my husbands favourite breakfasts. When I first made it I used a recipe I found online. But I’ve tweaked it a lot since then – adjusted quantities, removed some ingredients. Sometimes it’s better to adjust the recipe rather than simmer in frustration just because it’s not working as they say it would.

mixed batter

2 eggs
2½ cups flour
300ml milk
550ml water
2 tablespoons vanilla essence
½ teaspoon salt
2 tablespoons brown sugar

Put everything except the flour in a mixing bowl and whisk. Then slowly add in the flour. When done you’ll have a runny batter. It needs to be a bit runny for easy spreading on the pan, and so that the crepes are thin and light. This also means they’ll cook very fast, about 30 seconds on each side (highest heat on my gass cooker).

Use a small frying pan. They’re nicer when small, and it’s easier to spread the batter evenly. Oh! You’ll need some cooking oil on the side for the pan. Also, put some of the batter into a cup, for easy pouring onto the frying pan or use a small ladle. Here’s the sequence:

1. Put a teaspoon of oil in the frying pan, let it get hot, but not smoking hot (for the first one only, because the pan is still cold), spread it around

2. Pour in some batter, about the measure of a small ladle, or you can just use a small ladle instead of a cup if you have one. Spread the batter quickly and evenly.

3. In about 30 seconds it should be ready to turn. Don’t let it brown much. Turn, wait another 30 seconds-ish, and it’s done. Add oil to the pan and purin the next ladle of batter, no need to wait for the oil to get hot again, just spread it and add the batter.

this mix will make about 30 (with a small frying pan)

I was having a clumsy morning one time and I just happened to be making crepes. I burned them all. They’re supposed to be soft, but that day all of then were crispy! HE LOVED THEM!! He hasn’t liked the soft version since. Today I’m making the soft version (^_^)

When done, serve with honey and a squeeze of lemon. Just throw them on a plate, drizzle some honey on top, then squeeze some lemon.

just the way he likes them

Husband Rating: ★★★★★★☆☆☆☆
they were too soft. I like them better crispy.

If you want to be fancy you can roll them up individually like in the photo below.

I had some dhania from my sister-in-law’s garden, so towards the end I decided to experiment. I threw a few leaves into the batter.

some dhania in the batter
looks nice, adds some colour

Then I got excited and added some grated carrot that had I in the fridge.

added carrots, wasn’t too sure about this one
looks good at least
the fancy serve, dhania on the left, regular in the middle and dhania+carrot on the right

He tried these as well:

With dhania Rating: ★★★★★☆☆☆☆☆
couldn’t really taste the dhania 

With dhania and carrot Rating: ★★★★★★☆☆☆☆
interesting texture

It’s true, the dhania taste didn’t come through unless you bit into a really chunky piece. I guess it’s just good for garnish in the crepes (^_^) I think they look nice, but I probably will not do the dhania thing again. Maybe the carrots, the texture difference was nice, I liked it.

About aika

Making, eating and sharing good food are a splendid way to start, brake and end a day! I post good eats on Life is a feast, eat up!

5 thoughts on “Crepes

  1. Oh well…never mind my illiterate spurt a few minutes ago about not having found your crepe process. Found it :)!
    Making ’em first thing monday morning. I’m not sold on the soft-serve ones, so i’ll do the traditional ones with no garnish! yah…not feeling adventurous with crepes..not first thing in the morning anyway – in a hungry state….so i’ll take the route of minimal potential disappointment 🙂

    1. I just made a correction to this recipe. It previously read 500ml of milk and 350ml of water, it should be 300ml of milk and 550 water as corrected (^_^)


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