Sunday, 19 April 2015

Crêpes with Crème Fraîche & Nutella

Crêpes with Crème Fraîche & Nutella

Yes, I'm back! It’s been a long sabbatical but I couldn't stay away from the kitchen any longer. A while back I had posted the recipe for Crème Fraîche. If there was ever a marriage made in heaven, it’s the marriage of Crêpes with Crème Fraîche & Nutella. Oppppsss! That would not be a marriage that would be a threesome. But then, sometimes, three’s company in a wonderful, innocent, sweet kind of way and this is one time when it’s just that! There’s no other way to restart after a sabbatical than with something sweet, so here’s a recipe to sweeten your world. Enjoy!


1½ cup all purpose flour / maida
½ teaspoon baking powder
3 teaspoons powdered sugar
2 cups lukewarm milk
1/8th teaspoon cardamom-nutmeg powder
2 eggs
½ teaspoon vanilla essence
2 teaspoons melted butter
1 teaspoon oil - per crêpe


  1. Beat the eggs lightly with vanilla essence.
  2. Mix all purpose flour, baking powder, powdered sugar, cardamom-nutmeg powder.
  3. Gradually add lukewarm milk to the flour mix to make a floury-slurry.
  4. Add the eggs, into the slurry and beat well to incorporate into the flour-slurry.
  5. Add the melted butter to the flour-slurry and give it a good mix.
  6. Keep the batter aside, to rest at room temperature, for 30 minutes.

  7. Heat a 10 inch non-stick pan on a medium flame.
  8. Heat one teaspoon oil, give the flour-slurry a mix, add one medium-sized ladle of flour-slurry to the pan and immediately swivel the pan to even out the mixture into a thin crêpe.
  9. Cook for about 45 seconds to a minute on medium flame, until the underside gets done. Flip and cook the other side for 30 to 45 seconds or till done.
  10. Remove on a plate lined with butter paper.

  11. Using 1 teaspoon oil per crêpe, repeat steps 8, 9 and 10 until all the batter is used up. (Always put a piece of butter paper between each crêpe to ensure they don’t stick to each other.) Serve with Nutella and Crème Fraîche.

Chef Notes:

  1. These are sweet crêpes used for desserts. You can use them for various things like Crepes Suzette, or serve them with fruits and whipped cream, or serve it with chocolate sauce. You can fill the crêpes with a filling and serve with a sauce of your choice. You can use these beautiful, light crêpes, for dessert or breakfast, with various variations.
  2. Adding a bit of cardamom-nutmeg powder is the typical Parsee-Bawa way of making crêpes. If you prefer to make them without cardamom-nutmeg powder, feel free to give the ingredient a miss.
  3.  I have mentioned it in the recipe, but at the cost of sounding repetitive, please use a butter paper between each crêpe when you remove them from the non-stick pan. Crêpes stick to each other when stacked directly on top of each other and tend to tear when you try to separate them.
  4. You can also use clarified butter instead of oil to make crêpes but they tend to feel a bit greasy in the mouth when they cool down hence I prefer to go with a regular light refined oil.
  5. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.


  1. In the hostel i stayed in Mangalore, they would make rolls of this with grated coconut and sugar stuffing and it was called ...................... love letter :D :D

    1. Suja, if i'm not mistaken the Bongs also make something similar for festive occasions. It's called Patishapta Pitha. It's also very famous in Kerala. I love the 'love letter' description. ;-) :D