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 Crepes crepe.jpg

Crepes are very special, paper-thin buttery "pancakes", and are very French. They have a host of uses, both sweet and savory, and can be both large and small and they can feature in almost any meal at any time of the day. Crepes freeze well, so they can be made in advance.

Preparation time: 10 minutes for the batter
Cooking time: 20 minutes


125g plain flour

1/4 teaspoon salt
2 medium eggs
250 ml milk
30 g butter, melted and cooled
vegetable oil, for greasing the pan


1. To make the batter, sift the flour and salt into a bowl. Make a well in the middle, add the eggs and half the milk. Whisk until smooth.

2. Whisk in the remaining milk and cooled butter. Leave the batter to stand for 1 to 2 hours before using. If consistency thickens after standing, add 2 to 3 tablespoons of milk, it should be similar to unwhipped whipping cream.

3. To cook the crepes, heat the pan over medium heat. When hot, lightly brushing the surface with a little vegetable oil and add about 60ml (1/4 cup) of batter. Swirl it around the pan and spread thinly. Cook until bubbles begin to rise through the surface. Turn the crepe over and cook the other side until it is pale golden brown. Slide the crepe out of the pan on to a plate

4. Cook the remaining crepes, lightly brushing the pan with vegetable oil every two to three pancakes. Stack the cooked pancakes on top of each other. Serve with your choice of toppings while still hot or freeze for use at a later date.



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