They say there are two types of crêpes, sweet or savoury but I say there is sweet AND savoury crêpes! Well, I haven’t named by blog “create” if I’m going to follow the norm and choose one side…. right?

Now who has seen ‘My Big Fat Greek Wedding’? Remember how the father always says every word is derived from a Greek word? Well… Crêpes belong to the category of ancient Greek ‘Tiganitai’ meaning “frying” and we fry crepes so the word Crêpes is Greek… hahaha I couldn’t resist that little joke ;-)

Ok, let’s get back to work and talk about these SWEET AND SAVOURY CRÊPES. There is something so French and romantic about cooking and eating them. Maybe it’s because they are so thin, fluffy and smooth or maybe it’s because you can eat them plain or stuff them with anything and they will always taste delicious. Regardless, it is one of my favourite things to cook in my kitchen. I especially love my gluten free version because I combine water and milk for an even lighter texture and if you use of a non-stick pan, it means you don’t need copious amounts of butter. Hope you give them a try x

Makes 6

Serves 3


140g plain gf flour

1 egg or equivalent egg replacer

320ml milk of choice

80ml water

1 stalk green onion, thinly sliced

1 tbs parmesan cheese or vegan cheese

1 tsp fresh thyme leaves

½ tsp dried oregano

butter of choice fro frying

To Serve:

Raw honey or maple syrup

thyme leaves

parmesan cheese or vegan equivalent

slices of green onions

  1. Pour all crepe ingredients into a deep bowl and using an electric beater, whisk until smooth and well combined (at least 3 minutes). Allow to sit for 5 minutes.

  2. Heat a small amount of butter in a small frying pan and add a serving size amount of batter into the pan and swirl to coat surface. Cook 1 minute each side or until lightly browned.

  3. Serve immediately with fresh thyme leaves, slices of green onions, a sprinkle of parmesan cheese and a good drizzle of honey or maple syrup. Enjoy x

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