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When it comes to culinary delights, one cannot overlook the humble yet universally adored pancakes or crêpes. These delicious, thin, and versatile treats are a favorite breakfast or dessert option in many parts of the world. Interestingly, despite their similar appearance and basic ingredients, pancakes and crêpes are known by various names in different countries.

When it comes to serving crepes, the possibilities are endless. Whether you prefer sweet or savory flavors, crepes provide a versatile base that can be paired with a wide range of fillings and toppings. Here are some popular options:

Sweet Fillings:

Fresh fruits: Sliced strawberries, blueberries, bananas, raspberries, or a combination of your favorite fruits.

Nutella or chocolate spread: Spread a generous layer of creamy chocolate goodness on your crepe.

Whipped cream: Dollop some fluffy whipped cream on your crepe for added sweetness.

Icing sugar: Dust your crepes with icing sugar for a simple yet classic touch.

Cinnamon sugar: Sprinkle with cinnamon sugar

Maple syrup: Drizzle some luscious maple syrup over your crepe for a delightful sweet treat.

Savory Fillings:

Cheese: Options like grated Swiss, Gruyère, cheddar, or feta can be melted inside the crepe.

Ham and cheese: A classic combination, add slices of ham and your favorite cheese to your crepe.

Smoked salmon and cream cheese: Combine thin slices of smoked salmon with a spread of creamy cheese.

Mushroom and garlic: Sautéed mushrooms with garlic and herbs create a delicious savory filling.

Additional Toppings:

Nuts: Chopped almonds, walnuts, or pecans can add a delightful crunch to your crepes.

Yogurt: A dollop of Greek yogurt on top of your crepe adds a creamy and tangy element.

Caramel or chocolate sauce: Drizzle your crepe with warm caramel or chocolate sauce for an indulgent touch.

Ice cream: Serve your crepe with a scoop of your favorite ice cream flavor for a decadent dessert.



240g (2 cups) Plain flour

2 teaspoons Baking powder

Pinch of Salt

250ml Milk

300ml Water

2 Eggs

1 tablespoon Lemon juice

2 tablespoons oil


In a large bowl sift the flour, salt, and baking powder.

In a jug, add the milk, water, eggs, lemon juice, and oil, and whisk well.

Add the wet ingredients to the flour mix and whisk till smooth.

Let your batter rest in the fridge for 30 minutes, and whisk again before serving.

Heat a non-stick pan and add a little oil. I then use some kitchen towel to wipe away the excess oil and keep the paper towel to use again.

When your pan is hot, pour some of your batter and into your pan, tilt to cover the bottom, you want a thin layer.

Your pancake will release when it's getting ready to flip, use a spatula and flip over your pancake.

You want both sides to be light golden brown.

You can keep your pancakes warm by placing a plate over a pot of simmering water, place your pancakes on the plate and cover with a lid to keep warm.

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