In Home Chefs Club, How Tos, Recipes

For the Crepes

Prep time: 5 minutes

Cooking time: 20 minutes

Total time: 25 minutes

Makes 8 – 10 crepes


250 ml (1 cup) flour

1-2 eggs

30 ml (2 Tbsp) sunflower oil

375 ml (1 ½ cups) milk of your choice


Combine all ingredients in a mixing bowl and mix until smooth. If the batter thickens upon standing, add 15 ml (1 Tbsp) at a time while mixing until the correct consistency has been reached.

Heat the Baccarat Crepe Pan on medium heat and spray with non-stick spray. Pour about 80 ml (1/2 cup) of batter into the pan while swirling around to evenly cover the base of the pan.

Cook for a minute or two, and flip over and cook for another 30 seconds – 1 minute or until cooked and slightly browned. Continue making crepes until all batter is used.

Serve with cinnamon sugar and lemon, or see below for more exciting and fun fillings or toppings.

For the Nutella, Strawberry, Toasted Marshmallow Hazelnut Crepes

Prep time: 10 minutes

Cooking time: 3 – 5 minutes

Total time: 15 minutes

Serves 8-10


8 crepes

250 ml (1 cup) Nutella

10 strawberries, sliced

16 pink and white marshmallows

80 ml (1/3 cup) hazelnuts, toasted and roughly chopped


Spread the Nutella on each crepe, followed by the strawberries and marshmallows. Using a blow torch, toast the marshmallows and close the crepe and finish with berry coulis and toasted hazelnuts.

Citrus Flambé Brandy Crepes

Prep time: 10 minutes

Cooking time: 8 minutes

Total time: 18 minutes

Serves 8-10


8 crepes

Zest and juice of 2 oranges

30 ml (2 Tbsp) light brown sugar

Pinch of cinnamon

1 whole star anise

15 ml (1 Tbsp) Orange liqueur

30 ml (2 Tbsp) brandy

Fresh orange slices


Place the orange zest and juice, sugar and spices in a frying pan on a medium heat and stir until the sugar has dissolved. Add the Orange liqueur and brandy. If you would like to candy some orange slices, add them too. Allow to heat up slightly, light the sauce on fire and pour over the crepes and serve with orange slices.

Basil Pesto Mayo Crepes with Cherry Tomatoes

Prep time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

Serves 8-10


8 crepes

4 chicken breasts, cooked and shredded

80 ml (1/3 cup) basil pesto

80 ml (1/3 cup) mayo

Salt and black pepper, to taste

200 g multi-coloured cherry tomatoes, halved or quartered

15 ml (1 Tbsp) basil pesto

30 ml (2 Tbsp) olive oil

Fresh basil leaves, to garnish


Combine the cooked chicken, pesto, mayo and mix well, season to taste. Fill the crepes with the chicken mayo filling then fold them in half like an omelet. Combine the remainder of basil pesto and olive oil for a basil oil. Finish with tomatoes, basil oil, salt and pepper.

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