Breakfast in Three Steps: Crepe

My current situation places me in a predicament where I helplessly crave ‘oyinbo’ food but cannot get-up-and-cook however early in the day or late at night it is, as is my usual tradition. I recently stumbled on an old photo I had of when I made crepes and my stomach began rumbling with excitement. So in my good nature 😉 thought to share. Crepes are a French variant of pancakes; they are slimmer. They are typically served plain or spread with a filling like butter, sugar, jam, chocolate or even something spicy. In the photo above, I have banana chunks, currant and chocolate-y fillings.


2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour 

Sugar ( 2 ½ Tablespoons. Add more for a sweeter result)

1 Teaspoon Vanilla Flavouring 3 tablespoons melted butter

Butter, for coating the pan (substitute with Olive Oil )


I am all about short cuts! I look for ways to do stuff quickly while achieving maximum result. With that said, our preparation method for our recipe is fast track. Its only three steps. Did I hear a hurrah?!

Step 1: Toss all ingredients in a blender and mix for about 10-15 seconds.

Step 2: Place batter in the refrigerator for 45 minutes to 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. Note: Batter can be prepared at night and left to rest in the refrigerator overnight to be used for breakfast. It can be used a maximum of 48 hours after time of preparation.

Step 3: Place a small non-stick pan on medium heat. Add butter/Olive Oil to coat. Using a soup spoon to scoop, pour batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds. On a tray or cutting board, lay them out flat so they can cool. Continue until all batter is gone.

Tips: I do not have a measure for the quantity I pour into the pan per time. I use my eye gauge…lol. The trick is to ensure the amount doled is just enough to cover the circumference of pan so that it turns out thin. About 2 ½ table spoon will do the trick. – I tried using the pan to flip my crepe once and it landed on the floor. Okay, okay! You got me. Was just kidding…lol. But I imagine that happening quite often. Checked google for an alternative method and voila! found one that works superbly for me. Calm down. I will share. I turn out the crepe on a flat plate and the shove it back into the pan to cook.

– Crepes can be stored in the refrigerator for several days or in the freezer for up to two months in a ziploc bac. When using frozen crepes, thaw on a rack before gently peeling apart. To get my look, cut chunks of Banana, mix with currant and fill Crepe. Top with sprinkle and chocolate spread.


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