A go-to recipe for Simple Crepes – whip these up and top with the all the sweet goodies of your choice! See our collection of seven amazing South African dessert recipes if you’re looking for some new ideas.

1 3/4 cup (218 g) All-purpose flour
1/2 tsp. (2.5 g) Salt
270 ml Milk
1 large egg mixed
Oil for greasing pan/or unsalted melted butter

How to
Combine everything. First, add salt to the flour, mix. Add one mixed egg, and whisk while pouring milk gradually, as needed. The batter needs to be smooth, thinner without the lumps. You may use an electric mixer. Also, the batter is much thinner than a mixture for pancakes.

Turn the burner on medium high heat, and grease non-stick pan with oil, or unsalted melted butter. The non-stick pan needs to be hot.

Pour the batter with a ladle, for medium size pan about 1/2 cup or a little less.

On each side you will need about 1 minute or until the bottom of the crepe is golden brown and the top is no longer wet.

Continue until all the batter is used. Serve it hot with your favorite spread.

Recipe Notes:
Leftover batter place in the container with the lid and in the fridge. It can be in the fridge for up to two days. Since it will be thicker when you get it out, add splash more water or milk, stir and make crepes again.


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Recipe provided courtesy of Sandra’s Easy Cooking food blog.