3:08 pm on 9 July 2010


  • 60gms flour
  • pinch salt
  • 50gms castor sugar
  • 60 ml cream
  • 1 egg
  • 160 ml milk
  • 15 ml melted butter


Combine flour, salt sugar in a bowl.

In a separate bowl beat together cream, eggs and milk. Add this to the flour mixture, stirring with the whisk to combine. Leave the crepe mix to sit for 1 hour, then add melted butter.

Heat a non stick pan over medium heat. Lightly season the pan with oil, then ladle in just enough batter to thinly coat pan, tilting pan to produce a uniformly thin crepe.

Cook over moderate heat until bubbles appear on the surface of the crepe.

Gently flip the crepe over and cook the other side until it is a pale golden colour.

Remove crepe from pan and repeat process until all the crepe batter is used up.

From Jesse Mulligan, 1–4pm

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