Fluffy crepes

Image: Marele van Zyl

Fluffy Crêpes – Your favourite rainy day treat with all of the fixin’s

Get creative and enjoy the rainy days in South Africa with these deliciously Fluffy Crêpes. Let your imagination run free with a household favourite recipe.

Fluffy crepes

Image: Marele van Zyl

As summer comes along in South Africa, it also brings rain in certain parts of the country. Rainy weather in this beautiful country means there is only one treat that we end up making to bring comfort. That delicious treat is a plate full of fluffy pancakes. South African pancakes are pretty much French crêpe, a thin style of pancake that takes mere moments to create and gives a platform for cooking creativity. These Fluffy Crêpes in the recipe are just a platform for you to create something great for your friends and family.

The recipe is all about adding the wet and dry ingredients separately. Then, create a thin layer of batter in a medium-heat non-stick pan so that your crêpe cooks evenly and quickly. Added lemon lifts the flavour of this recipe and cinnamon sugar is the traditional way to fill it in South Africa. There are so many more creative ways to lift this recipe up to something incredibly special. Add caramel & banana, berries and cream, create a Crêpes Suzette or go with the Parisian favourite of Nutella/chocolate spread. When you’ve made the batter, let it rest for 30 minutes to an hour for the fluffiest results.

Get creative and enjoy the rainy days in South Africa with these deliciously Fluffy Crêpes. Let your imagination run free with a household favourite recipe.

Fluffy Crêpes Recipe

5 from 1 vote
Recipe by Marele van Zyl Course: DessertCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


Total time




  • 2 2 large eggs

  • 3 cups 3 water

  • ½ cup ½ cooking oil

  • 1 tsp 1 lemon juice

  • 2 cups 2 flour

  • 2 tsp 2 baking powder

  • 1 pinch 1 salt

  • cinnamon sugar to serve

  • fresh lemon to serve


  • Add all the wet ingredients (water, eggs, lemon juice and oil) in a bowl with an electric hand mixer at the ready. Give it a quick beat with the mixer until all the wet ingredients are incorporated.
  • While beating, slowly add the flour and baking powder, and mix until smooth shiny batter. Add salt and mix through.
  • Keep a cup of water at your side once you start baking. You can add small amounts to the batter as you go. This just thins the batter out before you bake.
  • Heat a non stick pan on medium heat. The pan should be hot, but the heat must not be otherwise you can burn the bottom of your pancake before it’s cooked through.
  • Scoop about a ladle full into a hot non stick pan.
  • Tilt the pan when you pour the batter in, to spread it out all over the pan.  Place back on medium heat. Once the pancake batter starts pulling away from the sides, with bubbles in the batter on top, it’s ready to flip and cook for a few more seconds on the other side.
  • Once cooked, transfer to a plate and generously sprinkle with cinnamon sugar. Roll the pancake from one side and cover until you have a stack.
  • Serve with caramel, banana, ice-cream or even cream!


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