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Crepes, those thin and delicate French pancakes, have become a beloved breakfast (or anytime!) treat in New Zealand. Whether you enjoy them smothered in Nutella and fruit, filled with savory ham and cheese, or drizzled with a simple lemon and sugar sauce, crepes offer a delightful canvas for your creativity. But achieving that perfect crepe texture – not too thick, not too thin, with a hint of crispness – can feel like a mystery. Fear not, Kiwi crepe enthusiasts! This guide will unveil all the secrets to making the best crepes in New Zealand, from gathering the ingredients to mastering the cooking technique.


Classic French Crepes (Easy Crepes Recipe)
Classic French Crepes (Easy Crepes Recipe)

1 cup all-purpose flour

  • 1 ⅓ cups milk
  • 2 large eggs
  • 2 tablespoons melted butter
  • ¼ teaspoon salt
  • Pinch of sugar (optional)

  • Instructions:

    1. Sift the Dry Ingredients: In a large bowl, whisk together the flour and salt. Sifting helps to aerate the flour, resulting in lighter and fluffier crepes.

    2. Combine the Wet Ingredients: In a separate bowl, whisk together the milk, eggs, and melted butter. If you prefer a slightly sweeter crepe, add a pinch of sugar at this stage.

    3. Incorporate Wet into Dry: Slowly pour the wet ingredients into the dry ingredients, whisking constantly until a smooth batter forms. There should be no lumps remaining. Tip: Let the batter rest for at least 30 minutes, or even up to an hour. This allows the gluten in the flour to relax, contributing to a more elastic and easier-to-work-with crepe batter.

    4. Heat Up Your Pan: Get a non-stick pan nice and hot over medium heat. A good test is to flick a drop of water onto the pan – if it sizzles and evaporates quickly, the pan is hot enough.

    5. Cooking the Crepes: Lightly oil or butter the hot pan. Using a ladle or measuring cup, pour a small amount of batter into the pan, swirling it gently to coat the bottom evenly.

    6. Let it Cook: Resist the urge to peek or prod! Allow the crepe to cook undisturbed for about 1-2 minutes, or until the edges begin to brown and the center looks set.

    7. Flipping Time: Once the bottom is cooked, carefully slide a spatula under the crepe and gently flip it over. Cook for another 30 seconds or so, until the other side is lightly golden.

    8. Filling and Serving: Slide your cooked crepe onto a plate. Fill it with your favorite sweet or savory toppings, or simply fold it into a triangle and enjoy it plain.

    Nutritional Facts (per crepe):

    Calories: 180

  • Fat: 9g
  • Carbohydrates: 20g
  • Protein: 5g
  • Sodium: 180mg (depending on butter and filling choices)

  • These are approximate values and may vary depending on the specific ingredients used.


    With a little practice and these helpful tips, you’ll be whipping up restaurant-quality crepes in your own kitchen in no time. Now that you’ve mastered the basics, the possibilities for delicious crepe creations are endless!

    Frequently Asked Questions (FAQs):

    1. What if my crepes turn out tough?
    This could be due to over-mixing the batter. Whisk just until the ingredients are combined, and avoid overworking the gluten in the flour.

    2. My crepes tear easily. What am I doing wrong?
    The batter might be too thin. Try adding a tablespoon more of flour or letting the batter rest for longer.

    3. Can I use a different type of milk?
    Absolutely! Whole milk will create richer crepes, while skim milk will result in a lighter texture. Plant-based milk alternatives can also be used.

    4. What are some fun and unique crepe fillings?