Holy Crepes: sweet and savoury

Celebrating light in the dark months of winter is definitely a priority especially if tradition says you have to eat crepes, euh yay dueh!

Under the watchful eye of my grandmas, Mémé, Maria statue and with Madonna blaring through the speakers I went about celebrating Light and Maria ( happens to be my middle name!).

For the occasion I invested in a new Le Creuset crepes pan ( thank you Stepdad Jan for your xmas  contribution 🙂 ) – and boy, does that pan make good crepes. I made about 40 or so and not one failed !

As I am craving sugar all day, every day right now (sooo bad I know) I decided on frozen raspberries, mini marshmallows, melted white chocolate and pink meringue crumbs to top my sweet crepes. yep Holy Crepes!

For my savoury crepes I added some smoked salmon with cream cheese and chives, a little Eastern European inspiration.

oh and since friends were out of town, I ate all 40 crepes by myself, yep I did, everyday for breakfast! and as a result I will be doing extra lengths in the pool but it was worth it! #NoGuilt






Yield 20 crepes


  • 4 large eggs
  • 240 gr flour
  • milk
  • 1 table spoon sugar (optional)
  • 1 table spoon salt 
  • 3 table spoons butter, melted


  1. Combine flour, sugar, salt, milk and eggs. You can use blender or just whisk well and pass sift if lumpy. the consistency your looking for is like heavy cream.
  2. Let batter rest for 15 minutes at room temperature.
  3. Heat the crepes pan, lightly brush with butter. Add a ladle of batter in the middle of the pan and swirl to cover the pan evenly. Cook for 2 minutes and flip the crepe, cook again for 2 minutes and remove. and start over ...
  4. Up to you to serve it with fruits, jam, syrup, chocolate sauce, or go savoury with smoked salmon and cream cheese.


recipe on LeeksandHighHeels.com by Sandra Slawinski

Courses all day yummy

Cuisine French

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