Easy crepe recipe

This easy crepe recipe delivers crepes that are paper-thin and perfectly lacy. Add any sweet or savory filling of your choice for the ultimate treat.

Crepes (or Pannekoek as it is known in South Africa), have been engraved into my memories. This is one of many foods South Africans turn to when they need comfort. And almost everyone I know craves pannekoek filled with cinnamon sugar when its raining. Our mothers raised us to crave the warmth of cinnamon wrapped in a delicate crepe when it’s miserable outside. And I’m doing exactly the same with my kids.

But crepes are more than just a vehicle for spiced sugar, they are fantastic in many different ways. Filled with caramel (dulce de leche) or Nutella and sliced bananas, strawberries and whipped cream or a savory filling such as spiced mince (ground beef) or bacon, these lacy lovelies are always a good idea.

I found this easy crepe recipe handwritten in one of my gran’s old cookbooks with many, many oil stains and splatters next to it. The mark of a well-loved recipe. It’s the only one I use and delivers perfect, paper-thin crepes every single time.

How to make crepes

This recipe makes anything from 20-40 crepes, depending on the size of your pan. Therefore I prefer using a large mixing bowl and a whisk but if you’d rather use a blender, simply halve the quantities in the recipe. Whisk the flour, baking powder, sugar and salt together. Pour in the water, eggs, oil and vinegar. Whisk well until the batter is smooth. Heat a crepe pan or skillet (you can also use a non-stick frying pan) over medium heat. Brush melted butter or oil into the pan and wipe out with a piece of kitchen towel.

Holding the pan by the handle with your non-dominant hand, pour a ladle-full of batter into the pan starting from the center, slowly turning the pan to coat the bottom of the pan in an even, thin layer. Place back on the heat and allow to cook for 30 seconds – 1 minutes or until the edges start curling up. Carefully slide a palate knife or spatula underneath the crepe and flip over. Cook for another 30 seconds then set on a plate. Repeat until all the batter has been used. Fill with your filling of choice and serve.

Can you freeze crepes?

Yes, crepes freeze very well. Layer cooked crepes with wax paper or parchment paper then place in a freezer safe container. Freeze for up to 3 months. Allow to thaw completely before warming and serving.

Crepe filling ideas:

• Cinnamon sugar.
• Sugar and fresh lemon juice.
• Nutella and sliced banana.
• Caramel/Dulce de leche and sliced banana.
• Whipped cream and berries.
• Apple pie filling, served with ice cream.

Savory crepe fillings:

• Spiced ground beef (similar to what you would serve in Sloppy Joes).
• Bacon and cheese.
• Creamed spinach.
• Filled with seasoned, shredded chicken then covered in cheese sauce and baked until golden brown.

Pancake recipes

1. Buttermilk pancakes
2. Easy and healthy banana oat pancakes
3. Wholewheat pumpkin pancakes with salted caramel