Friday – Pie Day (Recipe Share)

pigeons transmigrified
Fancy a hollowed out cucumber stuffed with a pigeon? Then “Pigeons Transmogrified” is the recipe for you!

I thought that once a month I might do a recipe share. Some place where we can put up a recipe or two to inspire us for the weekend.

This recipe is for French Crepes which I got from a French friend. It produced the most delicious crepes every time. I do use a crepe pan and a little “crepe rake” which helps spread the batter very thin. You can use the recipe for savory or sweet fillings. The first crepe is always odd looking but after that they should be fine.

Traditional Crepe Recipe

From the gourmet kitchen of Christine Dudek-Challand


4 eggs

200g flour

500mls milk

Tablespoon butter (knob of butter)

Melt the butter in the microwave

Pinch salt


Mix all ingredients in a bowl using a hand whisk starting with the eggs and flour first and adding the milk slowly afterwards to avoid lumps then add the pinch of salt and the melted butter. Rest for at least an hour (if possible). You can make the batter several hours in advance.

Use a large ladle to measure out the mixture onto the pan. Spread out the mixture as thinly as possible. You can buy a crepe pan and spreader for not too much these days. Check out the video to see how it is done in France to get the super thin crepes.



Butter the pan for the 1st crepe. After that it should not require buttering.

Cook until starting to look dry then turn (about a minute each side)

Do you have a recipe to share? Why not add a link in the comments section (Just click on the little black speech bubble at the end of the post to access) and I will feature it next Friday Pie Day!


    1. I just love these roadside crepe places in Paris. It is great fun seeing them spin the crepe. I can do it but mine technique is not something I would share on video! 🙂 Using your suggestion for the haiku challenge this week now that I am back online! 🙂

      Liked by 1 person

  1. Yaaayyy! I’ll probably never make crepes–too nervous–but they are Delish! Thanks for hosting Recipe Share–I’ll post mine tomorrow 🙂


  2. Ah, I have yet to attempt the delightful crepe making personally. However, back in the days when I was married, my husband and I dined on crepes frequently thanks to a local restaurant we found one day and decided to support financially (lol). I love that you were able to use the footstool suggestion. I do believe I shall post shortly. 🙂


  3. Your French crepe recipe is not that different from my Hungarian one… Maybe we learned to make pancakes from the French? 🙂 To be honest, in my experience there are as many crepe recipes as people; but I think the most important is to have a good heavy pancake pan that you don’t use for anything else… and tossing them into the air instead of turning them with a spatula or something is excellent fun!

    Liked by 1 person

    1. I agree about the pan. I never use mine for anything else. I also agree about the number of different recipes. I wonder which came first, the Hungarian or French recipe? 🙂

      Liked by 1 person

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