Rose Cream Crêpes

Crêpes are very thin pancakes which are served with a veriety of fillings either sweet or savoury. ⠀

Breakfast this morning was rose cream crêpes which actually tasted like falooda milkshake! So good! ⠀

They are so quick to put together and looks really pretty too. ⠀

Ross Cream Crêpes⠀
Crêpe Recipe Credit @nigellalawson ⠀

Ingredients ⠀
2 tablespoons unsalted butter melted (plus more for frying)⠀
1 cup all-purpose flour⠀
1⅓ cups milk⠀
1 large egg⠀


  1. The best thing to have to make proper crêpes is a copper crêpe pan, but it’s hard to justify the expense since you’re not likely to get much use out of it. Still, I love mine. Otherwise reckon on using a shallow pan, preferably one with sloping sides, of about 20cm / 8 inches in diameter.⠀
  2. Melt the butter and let cool a little.⠀
  3. Put the flour, milk and egg into a blender and whiz to amalgamate. Pour into a jug and stir in the melted butter. Otherwise, just pour the flour into a bowl, whisk in the egg and milk and finally, just before making the crêpes, the melted butter.⠀
  4. Heat a seasoned crêpe pan or the nearest equivalent (I like to melt some butter in one first, and then wipe it all off) and ladle 2–3 tablespoons of batter into the pan then quickly hold it up and swirl so that the batter forms a quick, thin pancake covering the base of the pan. This will cook in a minute so flip it and cook for 30 seconds to a minute on the other side, then remove the pale crêpe to a layer of baking paper.⠀
  5. Continue with the rest of the batter. This is the work of moments, and crêpes, ready filled, or empty, reheat very well in a microwave.⠀

    BKD Notes⠀
    For the rose cream : I took 125g whipping cream with 2 teaspoon sugar and added 1 tablespoon rose syrup and whipped till thick and fluffy⠀
    Spread rose cream between each crêpe and decorate with more rose cream on top ⠀
    You can also add fruit such as strawberries or raspberries even coconut and chocolate

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