Crepes are very thin pancakes made from wheat flour. To make crepes, a thin flour batter is poured onto a lightly greased pan. In order to make sure that the thickness of the crepes is consistent, the batter must be quickly spread evenly on to the hot surface. Crepes can serve many functions on a menu. They can be sweet or savoury. They can serve as appetizers, main courses, side dishes and desserts. For main courses, crepes are often filled with a combination of ingredients including meat, cheese and vegetables like spinach, asparagus and mushrooms. Sweet crepes are often filled with jams, fruit, sweet cream, chocolate or ice-cream.

Crepes originated in France, but have since become quite popular throughout the world.

The ideal Crepe Batter – before frying crepes, the batter should rest for 30 minutes. This ensures a melt in the mouth crepe.

Not too much oil - you don’t require a lot of grease to fry crepes. Lightly oil the pan with either a brush or a little bit of paper towel. Heat the pan and pour batter on. Before frying the next crepe, lighly oil the pan again.

Idealy cooked crepe - pour crepe batter on to a hot pan. Fry on one side, until golden brown. Flip the crepe and cook on the other side.

What pan to use? – crepes are best fryed using a good quality teflon coated frying pan. A pan that is non-stick or a special crepe pan which has low edges.