Ingredients
250g flour, sifted
1 pinch of salt
4 large eggs
50g melted butter
15g sugar
500ml milk
2 Tablespoons oil for cooking
Method
Mix the eggs and sugar.
Add the flour and milk slowly alternating.
Make sure to whisk very well to avoid lumps of flour.
The consistency should be a bit runny, not stiff.
Let the batter rest for 20 minutes.
Preheat a pan to medium and wipe with oil on a brush or paper towel.
Add the batter to the pan making sure it is very thin.
Cook well on one side then flip and cook a few seconds more.
Eat with sugar and lemon, berries, Nutella or anything that satisfies your sweet tooth!
*make sure the pan is not too hot!
Almost French Epicure, located in Melbourne’s CBD, is part of the award winning Almost French brand, recognised as French Bakery of the Year Australia at the 2026 Prestige Awards.
Founded by Alex Charasse, the brand is known for its dedication to traditional French techniques, premium ingredients and authentic culinary experiences.
Almost French Epicure café and restaurant offers a stunning range of French sweets, desserts, pantry products, savoury food and personally curated French charcuterie boards, bringing a true taste of France to homes, events and gatherings across Melbourne.
www.almostfrenchepicure.com.au
Peninsula Kids Magazine Winter 2026