Basic Crêpe

This is a very nice recipe which is so versatile. You can prepare them for breakfast and smear with jam or honey or serve with chopped fruit. Or you can prepare them for a savoury dinner with spinach, lentils or even chicken and beans. I don’t remember the origins of this recipe but I suspect it comes from an old Polish cook book ‘Kuchnia Polska’.


  • 3 eggs
  • 2 glasses of flour
  • 1 glass of milk
  • 1 glass of mineral water
  • salt to taste


Mix all the ingredients together with a hand whisk or a mixer but be careful with the liquids, add them gradually because the consistence is most important. When you put a spoon into your mixture and then take it out, the dough should leave a thin cover over the spoon. It will be dripping down but a thin layer will remain anyway, so that’s when you know that the dough is the right consistency. You don’t need to use all the dough at once, when you put it to fridge you can safely make pancakes from it the next day or two days later. Fry around 2 minutes on both sides.

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