Nothing beats a devine thin crepe, this recipe is fail proof, pictured with coconut yogurt and a grilled banana and seasonal berries, this batch was made with rice milk as my daughter has a diary allergy recently discovered hence the coconut yogurt and coconut oil used  too. Recipe by


  • 120g plain flour
  • 1 egg
  • 1 egg yolk
  • 350ml milk (maybe more)
  • 1 tbsp melted butter
  • extra butter for frying


  1. Sift flour and large pinch of salt into a deep bowl. Make well in the centre and drop the egg and egg yolk. Blend together with a wooden spoon, gradually drawing together the flour.
  2. Start adding the milk, keeping the consistency of thick cream. Continue stirring until all flour is drawn in (half the milk will be used by now). Beat well then add the melted butter and remaining milk.
  3. Rest the batter for up to 30 mins, then check the consistency, it should be like cream, thin with more milk than necessary.
  4. Heat heavy based frying pan over medium heat. Smear the pan with butter. When hot pour in a large spoonful of the batter. Quickly swirl the pan around to coat the entire base. In about 1 minute, loosen crepe with a palette knife and flip over.
  5. Transfer to a cooling plate or rack and cook the remaining batter the same way.

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