You can serve crepes sweet with jam or fill them with a savoury stuffing like spinach or meat. Crepes are a versatile base ...

For the crêpes, place the flour into a bowl. Add the egg, melted butter and milk and whisk to a smooth batter. Set aside for at least one hour, preferably overnight. Heat a frying pan until ...

Transfer the batter to a large glass measuring cup with a spout (or a bowl that’s large enough to easily dip a 1/4 cup/60 ml measuring cup into). Let the batter rest for at least 5 minutes and ...

Transfer the batter to a large glass measuring cup with a spout (or a bowl that’s large enough to easily dip a 1/4 cup measuring cup into). Let the batter rest for at least 5 minutes and up to ...

Add 3 tablespoons of the batter and quickly tilt the skillet to evenly distribute the batter. Cook until the edges of the crêpe curl up, about 45 seconds. Flip the crêpe using a nonstick spatula ...

Banh xeo, as Vietnamese call these crepes, is one of my favourite dishes to eat in Vietnam. The large, sizzling hot, turmeric-scented crepe filled with pork, shrimp and bean sprouts is a hands-on ...

Pour a quarter of the crêpe batter into the pan and swirl around until the base is completely covered. Cook for 1 minute or until the bottom of the pancake is cooked and golden-brown in places.