When I was a child, my mum used to make crepes as a special dessert. These days the tradition continues, with my husband making crepes for breakfast on the weekend. There are so many ways to enjoy these French delights – from simple sugar and lemon juice to more elaborate concoctions.

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Serve: 4


  • 2 eggs
  • 1 cup milk
  • 1¼ cup spelt flour (or 1 cup plain flour)
  • oil spray or butter

Topping ideas

  • lemon and sugar
  • maple syrup and ice-cream
  • bananas and caramel
  • strawberries and cream
  • Nutella


1 Lightly beat milk and eggs together. Sift flour into a bowl and make a well in the middle. Gradually add egg mix and whisk constantly until smooth. If the mixture is lumpy, use electric beater for 1 minute. If time allows, cover and refrigerate for 30 minutes.

2 Remove batter from fridge and stir. Heat a crepe pan or small frying pan over medium–high heat. Spray a small amount of olive oil or add butter to pan. Add half a soup ladle of batter to the pan. Swirl the pan around until a thin layer of batter covers the bottom.

3 Cook for about 1 minute. When the bottom of the crepe is cooked, flip using a spatula. Cook for a further 30 seconds until the other side is cooked. Transfer to a plate and cover with foil until you are ready to serve.

4 Continue making the rest of the crepes, adding more olive oil or butter between cooking each crepe.

5 Add favourite toppings, fold and serve.

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As published in Peninsula Kids – Autumn2017


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