Classic Crepes

March 8, 2018

For the love of Crêpes, am I right?! 


I usually make my crêpes paper thin, but with this recipe I decided to make them a bit more thick so they could be more filling and have a nice bite to them. Pancakes and waffles are usually the standard in my household, but when we do have crêpes, they're usually rolled up with either coconut and syrup inside or just apricot jam (my mother's old school recipe coming to life). I think this recipe has seriously taken over my heart because of the simplicity of it, it may not be very "French" in method, but to the person wanting to satisfy a hungry family on a Sunday morning, this is the perfect recipe for that! 


I dusted mine with a bit of icing sugar and a few drops of honey and I was good to go. Everyone who had a taste, thoroughly enjoyed them and I think I can now say that they were a hit! The batter can keep for up to a day, but not longer than that, I prefer to cook them all off, and freeze what's left for a quick heat up on the stove the next time I want to peck on something light and delicious. 


Recipe: Classic Crêpes

Cooking time: 25 minutes

Makes: about 8-10 crêpes




  • 1 cup flour 

  • 1/4 tsp. salt

  • 3 eggs 

  • 1 tbsp. coocnut sugar

  • 1 1/2 cup whole milk

  • 3 tbsp. melted butter




  • Sieve the flour and whisk the eggs slightly, then add all the ingredients to the blender, remember to leave the butter for last. 

  • Once all the ingredients have blended together well, add the melted butter and give it a quick blitz. 

  • Grease your pan with a small blob of butter and pour out a very thin layer of batter and make sure it covers the whole pan. 

  • When you see bubbles forming on the sides and on top, then the crêpe is ready to be flipped. 

  • Enjoy with cinnamon sugar and lemon or a dollop of honey. 










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