Crêpes are one of those foods that I used to think of as ‘special occasion food.’ I did not grow up eating them, and knew them only from breakfast restaurants, and a few scattered crêperies around the city. They always seemed a little fancy to me, so I shied away from as I thought that they were too complicated or labour-intensive.
Boy, was I wrong!
This particularly delicious recipe has a batter that is mixed in the blender – just toss your ingredients in, and blitz! Couldn’t be simpler. Using a 6 inch non-stick pan ensures that each crêpe is the same size and shape – which is great for fancy stacks, crêpe cakes, or perfectionists!
