TFRK – crepes

Tales from Rivvy’s Kitchen – traditional crepes or French pancakes

Despite the creeping popularity of the fluffy American or Scottish style pancakes, I really don’t think there’s any substitute for a flat French pancake served with fresh lemon juice and caster sugar in the morning. They’re easy to make, requiring only 4 ingredients, and can be stored in the fridge for a day or two for later use (either cooked or the batter).


1 cup plain flour
1 cup milk
1 egg
Dollop of butter, melted


Put all the ingredients into a bowl or jug and whisk until smooth. I use an electric handheld beater.

Leave for approximately 30 minutes.

Using a non-stick frying pan, pour some batter into the hot pan and tilt it so that the base is coated in a fine layer of batter. When the bottom becomes loose from the pan, flip it and cook the other side. The first side will be a smooth golden brown colour. The second side is usually speckled with flecks of brown.



If the edges of your pancake are lifting and going dark brown, but the middle isn’t cooked, your pan is too hot. Turn it down to a medium heat.

The batter can be stored overnight in the fridge and cooked the next day. Just stir first.

We’ve recently been eating a lot of pancakes since I’m trying to stay away from gluten and dairy and most cereals these days are loaded with both. I substituted gluten free flour and lactose free milk in equal amounts and used a splash of vegetable oil in place of the melted butter. It doesn’t have quite the same flavour, but it works.

When making fully loaded gluten and dairy pancakes, I use salted butter because I like the flavour. It provides a nice counterpoint to sweet fillings.

With regard to fillings, these can be used for both sweet and savoury fillings. I like plain old lemon juice and sugar, but lately I’ve been having them with apple sauce for breakfast. Here are some other suggestions:

Chocolate spread
Maple Syrup
Ham and grated cheese (sprinkle on when you flip the pancake so it melts the cheese)
Butter and caster sugar (traditional Welsh way of eating them)
Seafood in cream sauce
Caramelised oranges
Ice cream and toffee or chocolate sauce

If you cook a batch of pancakes and they don’t all get eaten, leave them in the fridge overnight and the next day you can do something so wildly indulgent and decadent I feel a nauseous longing just thinking about it lol. Fold them into quarters, fill them with slices of Mars or Snickers bar and put them in the microwave for 20 seconds to melt the chocolate. It’s a small slice of paradise on earth…

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