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Crepes 3-2-1

Simple ingredients can produce the most delicious and soul-nourishing meals. Easy crepe recipe, to be enjoyed with a savoury or sweet filling.

Course Breakfast, Brunch, Main Course
Cuisine French
Tags crepes, gluten free, vegetarian
Prep time 40 minutes
Cook time 10 minutes
Author Silvia Cooks


  • 3 eggs
  • 2 cups of your favourite milk (450-500ml)
  • 1 cup flour (140gr, use buckwheat if gluten-free)
  • 2 tbsp butter or olive oil
  • 1 pinch salt


  1. Add the flour and salt to a bowl and mix well.

  2. Make a hole in the middle and add the eggs, beat with a fork or whisk.

  3. Add the milk and your chosen fat (butter/oil), keep whisking and incorporating the flour until there are no lumps and you have a smooth, silky batter.

  4. Let it rest for at least 30 mins in the fridge.

  5. Set a non-stick pan to medium heat, pour just a tiny bit of oil or butter to make the surface slippery. Once hot, add some batter (80-100ml, depends on preference and pan size). Lift the pan and use your wrist to draw circles and spread the batter evenly. Cook for 1-2 mins, or until bubbles start to appear on the surface. Use a spatula to lift the edges of the crepe, then flip it and cook for another minute or so.

  6. If making this a figs and cheese crepe... Place a few thin slices of cheese on the crepe after removing it from the heat (the cheese will start softening soon... yum). Add a few slices of figs, a few pomegranate arils (seeds) and some chopped cilantro or your preferred fresh herb (basil could work well too). Crack some black pepper, and you're ready to go! Roll it up or slices like a pizza.


In case of leftover batter...

You can store it in a sealed container or jar. Alternatively, use it up and make as many crepes as you can, let them cool down and then fold all of them in half (taco shape), store in a freezer or plastic bag. Unfreeze whenever you want one by heating it up in the microwave for 1:15 minute at 360W, then optionally frying it lightly on a pan.