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- French Pancakes
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Try the pancakes with flaked Tuna and grated cheese for a savoury alternative - my kids just love it for an easy Sunday evening tea! While cooking the pancakes, and if you are brave enough, have a go at flipping the pancake without using a spatula or the like. This often results in great fun and hoots of laughter and encouragement froms the kids but be prepared to pick up the occasional pancake from the floor or scrape it off the ceiling.
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- 3 Eggs
- 2 cups Flour
- 2 cups Milk
- pinch or two Salt
- Place flour and salt in a bowl add the eggs and milk. Whisk together for about 5 mins until the mixture is well blended together into a relatively thick but pourable paste.
- Heat up a large frying pan and place a generous knob of butter into the pan. When the butter has melted use a large spoon or ladle and pour just enough mixture into the pan to cover the base of the pan. The secret of French pancakes is that they should be very thin.
- Once the pancake has formed (set) in the pan and cooked for a few mins simply turn it over and allow to cook on the other side. Cook both sides until golden brown.
- Once the pancake is cooked simply add your favorite topping - savory or sweet, its up to you. I like to use tuna and cheese on my savory pancakes and ice-cream, Syrup and strawberries or chocolate sauce on my sweet pancakes.
- 250g Flour
- 4 eggs
- 1 pint milk
- 1 pinch salt
- 50g Butter
- 1 tbsp rhum
- 1. In a big bowl: mix flour, eggs and add milk progressively.
- 2. Add the pich of salt + rhum
- 3. Stand the mixture at least 30 minutes.
- 4. Grease pan with butter lightly.
- 5. Spoon 2 tablespoons of batter in a heated pan for each crepe swirl the pan so that the batter covers the entire base of the pan.
- 6. Cook for about 1 min each side until golden.
- Repeat until all the crepes are cooked.
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- CREPE BATTER
- 250g flour, sifted
- 6 egg yolks
- 130g caster sugar
- 50ml light beer
- 500ml milk
- pinch salt
- 6tblspns butter
- 100ml liquid sugar syrup
- 2tblspns Kirsch
- pinch cinnamon
- 6tblspns caster sugar
- 35cl jar Griottines
- juice from 35cl jar of Griottines
- To make the batter, mix all the ingredients together. Leave to rest for 2 hours in a cool place. Meanwhile, chop half the Griottines and soften them in 2 tablespoons butter. Cover and cook for 3-4 min. Add a pinch of cinnamon. Reserve in a warm dish.
- Make a dozen crêpes and keep them warm.
- Gently melt 1 tablespoon butter in a frying pan. Over a gentle heat, cook the sugar syrup to a caramel. Before it hardens, pour it over the cooked Griottines. And mix. Fill one half of each crêpe with this mixture, roll or fold them into 4 in the pan, and sprinkle with sugar.
- Heat for a few moments. Arrange the crêpes attractively on hot plates and decorate with whole Griottines. Flambé with hot Griottines juice and Kirsch.