Crepes 03
© Maria | Happy Mum Happy Child


A Crepe is a very thin pancake, so no baking powder needed.  Growing up, this is what we would have for dessert on special occasions.  My Dad would cook crepes – so this is definitely a memory-dish for me.

This particular recipe is super simple and surprisingly easy – just throw everything into a bowl or blender, mix, chill and then cook!

You can make this gluten free by using Gluten Free flour (I use Edmonds Gluten Free Flour) instead of regular flour.

1½ cups milk
4 large eggs (size 7)
1 cup flour (regular or gluten free)
3 tablespoons butter / margarine
1/4 teaspoon salt
2 tablespoons sugar

Add all ingredients into a blender or large bowl, and process / beat until combined and foamy.  The batter will be runny – not like your normal pancake mix.

Transfer to the fridge and chill for 30 minutes.  During this time, you can prepare the rest of your toppings – whipped cream, jam, lemon juice, sugar, fresh fruit … you can add whatever you want to crepes!  My personal favourite is nutella and whipped cream … OMG ????

Once the 30 minutes is up, heat a slightly buttered pan and cook your crepes.  The idea is that you pour a small amount, and then tilt the pan to spread it out.  It should only take 30-60 seconds each side.

Once each crepe is cooked, transfer to a plate and store in a warmed oven until all crepes are done.

You can eat your crepes with savoury or sweet toppings.



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