Easy Crepes
Crepes look rather fancy but they are so easy to make, it’s just thin pancakes. Here in South Africa our “pancakes” are similar to crepes.
Easy Crepes
These Easy Crepes are so buttery and delicious, my kids couldn’t get enough of it. If you not crazy about crepes you can try my Crumpet recipe.
Well we call pancakes, crumpets here in SA. I know that people are offended when we call some of our dishes what they supposedly shouldn’t be called.
I have no idea why some of our South African food has the names they have. I try and do research on some but others I don’t find much answers.
But I honestly think there are more important things to be concerned about in the world, than to worry about the name of a dish.
Sweet or Savory crepes, you can choose. I used to make a lot of savory ones, will post a recipe soon.
My kids loved them with a chicken and mushroom filling. Haven’t made them in a while.
Today I stuck to making sweet ones, with a little bit of sugar. My kids wanted to eat them with Nutella.
If you making savory ones you can leave out the sugar. You also don’t need a whole lot of ingredients for these Easy Crepes and that’s a plus in these difficult times.
How to make the crepes
For Crepes you need a smooth, runny batter and a good non-stick pan. It doesn’t have to be a crepe pan but definitely non-stick or it will be a disaster.
Trust me I know, I’ve had disasters before too. The crepe batter is best after you allow it to stand for a while. This prevents it from tearing.
My batter stood for 20 minutes and it worked perfectly for me. I also mix my milk egg, butter and water together and use a whisk to mix my batter.
This works well for me, as long as it’s not over-mixed. Some people use a blender so if that works for you feel free to use one.
I also grease my pan well with butter, this also helps with the crepe not sticking.
Don’t ask me about flipping crepes, if I try that nobody would have crepes to eat…haha! But if you great at flipping them, go for it.
More treats to try:

Easy Crepes
Ingredients
- 1 cup cake wheat flour
- 2 tbsp sugar
- pinch of salt
- 2 large eggs
- 1&1/4 cup milk
- 1/4 cup water
- 2 tbsp melted butter
- 1 tsp vanilla essence
Instructions
- In a mixing bowl sift in the flour, salt and sugar. In a separate bowl mix the eggs, 2 tablespoon melted butter, vanilla essence, water and milk
- Add the liquids to the flour and mix well using a whisk, ensuring the batter is free of lumps
- Refrigerate the batter for at least 30 minutes. This relaxes the gluten and makes the crepes light and airy
- Heat a non-stick pan on medium heat. Ensure your pan is hot. Brush the pan, using some butter. The first time you will use a little extra butter. Thereafter you won't need much or may not need to grease the pan at all.
- Pour 1/3 cup of batter in the center of the pan. Tilt and swirl the pan in a circular motion so the entire pan is coated. Let the batter cook until you see the edges turning slightly brown and it will no longer be shiny. This takes about 2 minutes on a low heat. Flip over and cook until slightly golden on the other side
- Pile on a plate and keep warm in a warm oven until ready to serve
Notes
- If you are making savory pancakes leave out the vanilla essence and sugar
- I used a 1/3 cup measurement as this worked perfectly for the pan I used. You can use a different measuring cup depending on the size of your pan
- The batter can be stored in the fridge for up to 48 hours
- I have mixed all my liquids and added to the batter this time but if I am lazy I just sift the dry ingredients and add all the other ingredients individually and it's worked fine for me
- If there are any lumps in your batter you may need to strain it before you allow it to rest. If you are using a blender there's a less chance of lumps
Best crepes recipe I’ve tried- been a weekly lockdown favorite in our house. Goes with anything – from curry to breakfast to Nutella, and quick and easy too. I use a shaker to pour the mixture, mess-free. Thanks for recipe!
Thank you so much Christina:-)
Recently tried this for Sunday morning brunch and we were all left wanting more. They were so tasty and easy to make. I served them with cream, syrup, cinnamon and banana. TamarindnThyme has become my new TikTok – I love browsing your website for new recipes to try. It has reignited my love for cooking.
Thank you Lorraine😊
Thank you so much for your kind words. I am happy that you are enjoying cooking again. Wishing you many more happy days in the kitchen:-)