Crepe is a French word meaning curled. It is actually a thin pancake made using wheat flour, milk and eggs. This batter is then spread on a pan or hot plate. This is eaten as a savory filled with mushroom, carrots, broccoli, chicken, sausage etc. or as a sweet dish filled with fruits and topped with cream and caramel. The sweet crepes are more popular than savory crepes but both taste alike; heavenly.

 Crepes are popular in France, the place where they originated from. In many countries we see small mobile restaurants selling crepes by the roadside, these are creperies where the sweet toothed spend most of their time.

In my country, Sri Lanka, we have the sweet crêpe called pani pol (caramelized coconut filled crepes) and we make the savory crêpe with onions and chili in the batter, eaten with any kind of meat curry and dhal. We rarely call it crêpe; we use the word pancake like most other countries like Sweden, Africa, Norway and Iceland.

Let me not tell you anymore and let us indulge in these delicious recipes.

  • Basic crêpe recipe
  • French crêpe recipe
  • Strawberry crêpe recipe
  • Chocolate crêpe recipe
  • Suzette crêpe recipe
  • Coconut Caramel crêpe recipe
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 If you are hoping to have one basic recipe to make sweet or savory crepes, then this basic crêpe recipe is the ideal one. It easy to make and even if you didn’t join ‘master chef’, you will dish out an awesome crêpe.


  • 1 cup all-purpose flour
  • 2 eggs
  • Pinch of salt
  • ½ cup milk
  • ½ cup water or as required
  • 4 tsp. melted butter
  • Butter to fry


  1. Add the flour, milk and the water to a blender and blend till smooth and free of lumps.
  2. Add the salt, butter and the egg and blend for 2 more minutes.
  3. Add more water if you don’t get a thick but pourable batter.
  4. Heat a medium-sized pan or  .
  5. Add ½ tsp. of butter in a pan or a hot plate, and spread it evenly with the spatula.
  6. Have a cup ready to pour the batter.
  7. Pour ¼ cup or one ladle full of crêpe batter in the pan.
  8. Now spread the batter evenly by turning the pan so that the batter spreads and covers the full surface.
  9. If you using a hot plate, use the underside of a spoon to spread the batter evenly.
  10. Make sure the batter is spread fast or else it will not be possible to spread the batter.
  11. Cook for exactly 1 ½ minutes on medium flame and use a spatula to turn the crêpe.
  12. Cook the other side for ½ or one minute.
  13. The crêpe should be brown in a few places.
  14. Serve it hot or cold.
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  • 1 cup all-purpose flour
  • 3 eggs
  • 2 tbsp. castor sugar
  • Pinch of cinnamon powder
  • Pinch of salt
  • 2 cups milk
  • 4 tsp. melted butter


  1. Pour milk, sugar and eggs in the blender and blend well for 3 minutes.
  2. Sift the flour 3 times. Add to the blended milk and blend for 2 more minutes.
  3. Add the butter, cinnamon powder and salt and mix.
  4. Heat a pan or hot plate.
  5. Apply ½ tsp. of butter and spread well.
  6. Add ¼ cup of the batter and spread it evenly.
  7. Either move the pan so that the batter covers the surface or use the underside of a poon to spread the batter.
  8. Moving the pan is the better method as then the batter gets an even thickness and it will be crispy at the sides.
  9. Once the sides turn brown and starts to come off the pan turn the crepe on the other side.
  10. Once done sprinkle some sugar on top and serve hot.


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  • 1 cup all-purpose flour
  • 2 eggs
  • 1/3 cup milk
  • Pinch of salt
  • 2 tsp. melted butter


  1. Beat the egg, milk and butter, until combined well.
  2. Sift the flour and salt 3 times.
  3. Add little by little and blend well till the batter if free of lumps.
  4. Heat a pan and rub some butter on it.
  5. Pour less than ¼ cup of batter and rotate the pan to spread batter evenly.
  6. Once the edges start to brown, remove from the pan. Don’t cook the crêpe on both sides.




  • 2 cups fresh strawberries
  • ½ cup sugar
  • 1 tbsp. water


  1. Wash and quarter the strawberries.
  2. Add the sugar and water in a pan.
  3. Keep stirring.
  4. Once the syrup starts boiling add the strawberries and cook for 1 minute.
  5. Remove from the heat and set aside to cool.
  6. After the strawberry is too thick and dry add 1 or 2 tbsp. of hot water to thin it.
  7. The stewed strawberries should be thick and sticky not runny.




  • 1 cup heavy whipping cream
  • 1 tbsp. confectioners or castor sugar
  • 1 tsp. vanilla essence


  1. Pour the whipping cream in the bowl and start whipping.
  2. When the whipped cream becomes a little firm, add the sugar and vanilla.
  3. Beat till soft peaks are formed.


Pipe some whipped cream on one side of the crêpe.

Top with 1 tbsp. of stewed strawberries (Strawberries should be cold by this time).

Roll the crêpe freeze it for 5 minutes.

Sprinkle some sugar on top.

Serve this strawberry and whipped cream crêpe cold.


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Make the crêpe according to the plain crêpe recipe above.

But add 2 tbsp. cocoa powder to the batter when blending.


  • 1/2 cup
  • 1/2 cup
  • 1 cup butter
  • 2 cups castor
  • pinch of salt
  • 340g cooking chocolate



  1. Melt the cooking chocolate and let it cool.
  2. (To melt chocolate put it into a pan add 1 tsp. of butter and 2 tsp. of milk. Place this pan in another pan of water. Heat it while stirring the chocolate till it melts.)
  3. Put the cocoa in a bowl, add the hot water and mix well, till there are no more lumps.
  4. Beat the butter, sugar and salt on medium speed till the butter turns pale and fluffy.
  5. Add the melted and cooled chocolate and beat on low-speed.
  6. Add the cocoa mixture to this and beat till well combined.

Keep the crêpe on a plate and apply this chocolate generously.

Now fold in half, apply some more and fold again.

Serve with some grated chocolate on top, sprinkle with castor sugar.


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  • 1/2 cup all-purpose flour
  • 4 tsp. sugar
  • Pinch of salt
  • 2 eggs
  • ½ tsp. vanilla extract
  • 1 tsp. orange zest
  • 3 tbsp. melted butter
  • 2/3 cup milk


  1. Add the egg, sugar and ½ cup milk in the blender and blend well.
  2. Add the vanilla, salt and half the flour and blend again.
  3. Add rest of the flour and more milk if needed and blend till it forms a smooth batter.
  4. Add the marine zest and mix (don’t blend).
  5. Leave it aside for 1 hour.
  6. Heat a medium-sized pan and add ½ tsp. butter.
  7. Spread with a spatula.
  8. Add 2 tbsp. of batter to the pan and turn the pan so that the batter covers the surface evenly.
  9. Make crepes with the rest of the batter.
  10. You should be able to make 16 crepes.


  • 2 cups orange juice
  • 8 tbsp. butter
  • 10 tbsp. sugar


  1. Divide the above ingredients into 4 portions.
  2. Add 2 tbsp. of butter and 2 tbsp. of sugar in a pan.
  3. Heat till the sugar turns brown.
  4. Add ½ cup of orange juice and boil for ½ minute.
  5. Keep one crêpe on the caramel, and then fold it to get a semi-circle, now fold again to get a triangle.
  6. Do the same for 3 more crepes.
  7. Now you have made 4 crepes.
  8. Repeat the caramelizing process for 4 more crepes, then another 4 and another 4.
  9. Crepe Suzette is ready to be served.


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Make crepes according to the basic recipe (first recipe in this article).

  • 1 ½ cups desiccated coconut
  • 3 cardamoms crushed or a pinch of cardamom powder
  • Pinch of salt
  • ½ cup treacle (kithul pani)
  • ½ tsp. vanilla essence
  • 3 tbsp. sugar + ¼ cup water
  • ½ tsp. lemon zest* optional


  1. Add the sugar in a pan and keep it on low flame.
  2. The sugar will start to turn brown. Once the sugar is light brown (over roasting will make it bitter) add the water, lemon zest and the treacle.
  3. Add the cardamom and salt.
  4. Add the desiccated coconut and mix well till all the ingredients are combined.
  5. Fill the middle of a crêpe with this coconut and roll it.
  6. Serve hot with some treacle trickled over the coconut caramel crepes.