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Brunch Crêpes

Brunch Crêpes

The food caravans at the Roulottes on the Tahiti waterfront are where the locals and tourists unite each night for fast food with flair and taste. You can choose from Chinese to French cuisine.


Basic crepes

  • ½ cup flour
  • ½ tsp salt
  • 1 egg
  • 1 cup milk
  • butter for pan frying

Ham, cheese and egg filling

  • 250 grams shredded ham
  • 2 cups grated gruyere cheese
  • 6 eggs
  • ¾-1 cup grated gruyere cheese for topping
  • salt and pepper


  1. Sift the flour and salt into a bowl and make a well or deep hole in the centre.
  2. Beat the egg and milk together.
  3. Slowly pour the egg and milk into the well, stirring with a wooden spoon or whisk to gradually incorporate.
  4. Once all the liquid has been added, beat well for 30 seconds. Strain into a jug, cover, and allow to rest 30 minutes.
  5. Heat enough butter to cover the base of a 30cm non-stick frying pan. Have the pan hot. Pour in a scant ¼ cup of the batter, turning the pan to ensure a quick even coating of mixture over the pan. Cook for 1 minute, then flip and cook a further minute. Transfer to a board and repeat with remaining mixture.
  6. Sprinkle 1/6 of the ham and cheese over the centre of a crepe, and break an egg on top. Quickly fold over the sides and place join side down in an ovenproof dish. Repeat with remaining crepes and then sprinkle the top with the extra gruyere cheese.
  7. Bake at 220°C for 8-9 minutes, until the egg is just cooked.
  8. Serve with plenty of salt and pepper and accompany with fresh salad greens if wished.

Orange and Sugar Crepes

  1. Mix together ¼ cup caster sugar, the grated rind and juice of 3 large oranges, ½ teaspoon vanilla essence. Stir until dissolved. Make the crepes using the basic instructions to step 5. Spread each crepe with 1-1½ teaspoon butter and a pouring of hot orange sauce. Serve with whipped cream.

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