Dorothy Ferreria


Basic Crepe
by Dorothy MJ Ferreria
total time 15-20 mins    prep 5 mins    cook 10-15 mins   yield   12-15

1 cup sifted all-purpose flour
2 whole eggs
1/2 cup fresh milk
1/4 tsp fine salt
1/4 cup melted butter


Pour the ingredients in the order given above in a medium sized mixing bowl. Beat with a wire whisk until smooth.
Place a small non-stick frying pan (about 6 inches in diameter) over low heat. As soon as the pan is hot enough, lift the pan and add a scant 1/4 cup of the prepared crepe batter. Swirl the pan to enable the crepe batter to cover the bottom. Return over low heat and wait for the crepe to curl up a bit. Loosen the edges with a heat-resistant spatula and and invert the crepe. Cook the other side for just a few seconds.
Repeat the procedure until all the crepe batter has been consumed. This recipe will yield about 12 to 15 pieces.

Easy Does It Crepe Cake
by Dorothy MJ Ferreria
total time 5 mins    prep 5 mins    cook -yield  6-8

1 recipe for basic crepe
1 bottle of creamy hazelnut spread (you may use Nutella Goya or Crumpy)
ingredients for whipped cream:
250 ml pack all-purpose cream , chilled
1/4 cup sifted powdered sugar


Place a crêpe on a flat serving platter. Spread an adequate amount of hazelnut spread on the crêpe. Repeat the procedure with the remaining crêpe and hazelnut spread.
Before serving, using an electric mixer fitted with a wire whip, beat cream and sugar together until thick and creamy. Transfer to a serving bowl and serve with the assembled crepe on the side.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s