Pancake Day is upon us and we couldn’t let it pass without making a selection of mouth-watering crepes (thin French pancakes) to satisfy our pancake needs.

Crepes are a French pancake, notably thinner than their American cousins. If you are looking for a thicker American style pancake you might want to go here instead.

Homemade crepes are easy & inexpensive to make, plus they are delicious to eat (sweet or savoury) at any time. Have them for breakfast, lunch or dinner!

As easy as this crepe recipe is to prepare there is one important step to remember when making your pancakes; that is the resting. Resting the batter will help improve your crepes no end, even if it’s just for an hour, but over night is better.

Don’t believe us? Well maybe you would trust the word of someone with a few more credentials than us, someone like Harold McGee. Harold McGee is the author of On Food & Cooking: The Science & Lore of the Kitchen” and an expert on all things science when it come to the kitchen. Lets see what he has to say on resting batters.

“When you rest batters, you’ll notice that the batter gets thicker. This is a sign that the dry ingredients are continuing to soak up water from the wet ingredients. Just as pre-soaking beans cuts their cooking time way down, soaking the tiny flour particles means that they will cook through more fully and evenly in the couple of minutes that a crepe or pancake has on the griddle, so the texture is finer.”

So it’s settled…. or not! You’ll probably do what you want anyway! But don’t say we never told you!

Once your pancakes are made you have to go through the agony of trying to decide how your going to fill them. Well fear not we have some suggestions for you right here.

So grab your whisk and get that pan on the heat, it’s time to make some pancakes!

— Al Brady

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400g brioche dough
240g nutella
1 egg, beaten (for glazing)


Place the egg, egg yolk and milk into a bowl and whisk thoroughly. Sift the flour over the top of the mixture and continue to whisk until smooth. Finally add the melted butter and beat again until you have a thick batter.

Pass the pancake batter through a sieve to remove any remaining lumps, then leave the batter to rest for up to 24 hours.

To cook pancakes: heat a cast iron or non stick pan until it is very hot. Brush the pan lightly with a little oil so that it covers the whole surface, pouring off any excess oil afterwards. Ladle or pour a small amount of the pancake batter into the pan. Tilting the pan in order to spread the batter thinly and evenly to coat the base of the pan.

Cook until the surface looks dry, loosen the edges with a thin bladed knife, then flip or turn the pancake over and cook the other side for approx 30 seconds. Once the pancake is cooked slide it out of the pan on to a plate or a tray to keep warm and repeat with the remaining batter. The side cooked first is always the serving side of the pancake as it is usually the most attractive.

Now all that’s left to do is decide how your going to have your crêpes? Sweet or Savoury?The choice is yours!


I Don’t Give A Crêpe!

Stuck for inspiration when it comes to filling your fancy french pancakes? Then look no further as I’ve got a few ideas to get your appetite going

  • The Classic  Lemon & Sugar

  • The Banana Stand – Peanut Butter / Chocolate / Banana / Chopped Peanuts 

  • The Apple Pie  Caramel Apple / Ice-cream / Caramel Sauce / Chopped Pecans

  • The Clean Eater – Berries and Greek Yoghurt

  • The Croque Monsieur – Ham / Cheese

  • The Croque Madame – Ham / Cheese / Egg

  • The Fun-guy  Cheese / Mushrooms / Herbs

I could go on but I would be here forever listing every possible combination, but these will be enough to get you started.