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Today crèpes were requested.


  • 115g all purpose flour
  • 250mL milk
  • 1/4 teaspoon sugar
  • Pinch of salt
  • 70g unsalted butter, melted and cooled
  • 2 eggs

Add all ingredients into a blender and pulse for 10 seconds to incorporate. Pour into a bowl and place batter in fridge for 1 hour to let air bubbles rise to surface.

Remove batter from fridge.

Heat a cast iron or carbon steel crèpe pan on medium heat. When pan is hot, grease lightly.

Pour a ladle full of batter into hot, greased pan and swirl pan to coat evenly. Cook until top of crèpe becomes dull, about 3 minutes. Turn crèpe and cook for a further 30 seconds, then remove. Repeat with remaining batter.

Makes about 6 large crèpes.


Pour a ladle of batter into pan and swirl to coat evenly.


Cook until top of crèpe loses its shine, then turn. After I turned the crèpe, I added a squeeze of lemon juice and a good sprinkle of vanilla sugar.


The crèpe was folded into quarters, plated, and finished with a sprinkle of vanilla sugar and a splash of Mandarine Napoléon.