Crêpes are not as complex to make as one might think.  These very thin and delicate French variations of the humble pancake can be  quickly and easily poured, flipped and served. This recipe using kefir, a traditionally fermented, non-homogenised yoghurt product that’s an amazing source of probiotics, is now available in most supermarkets. It makes preparing the crêpes batter a cinch. Gluten free flour as an alternative also works well with this recipe. 

Makes 16-20 crêpes

400ml Kefir (we preferKefir  from Blue Bay dairy)
2 eggs
2 tbsp sugar
⅔ tsp salt
300g plain flour (or gluten free)
⅔ tsp baking soda
200ml hot water, just off the boil
2 tbsp sunflower oil
Raw organic coconut oil for frying
50-100g melted butter


1. In a large mixing bowl add kefir, eggs, sugar and salt. With an electric mixer beat until well combined.

2. In a heatproof jug, add the hot water and baking soda together and mix well.

3. Immediately add water-baking soda mixture to the mixing bowl.

4. With the electric mixer set to a high speed, slowly add the flour a little at a time, mixing until a crêpe batter forms. The batter should be a thick, but pourable consistency. You can adjust the constancy of the batter using flour or warm water as required.

5. Set batter aside to rest for 5-10 minutes. Small bubbles should appear at the top of the mixture.

6. Add sunflower oil to the batter and mix well with the electric beater for a further 2-3 minutes prior to pan frying crêpes. Note: Batter can be refrigerated in an airtight container, up to 1 day; whisk before using.

7. Heat a 30cm nonstick crêpe pan or skillet over medium to high heat. Lightly coat with coconut oil and melt. Add one third of a cup, medium-sized ladleful of batter to the pan and swirl to completely cover bottom of pan. Cook until underside of crêpe is golden brown, 2 to 3 minutes.

8. Loosen edge of crêpe with a rubber spatula, then quickly flip. Cook for an additional minute. Slide crêpe out of pan and paint with melted butter and repeat with remaining batter. (Coat pan with additional coconut oil and melt as needed.)

Pickled Onion

1 white onion, finely sliced into rings
50ml water
Freshly squeezed juice of one lemon
1 tsp sugar
1 tsp salt
4-5 tbsp extra virgin olive oil


1. In a large mixing bowl add water, lemon juice, sugar and salt; mix together well.

2. Add onion rings to the bowl and continue to stir making sure the onion is wet and covered.

3. Leave in a cool place to pickle for one hour.

4. Drain onion from pickling juice, reserving a little – approximately 20-30ml.

5. In a glass jar add the pickled onion rings, extra virgin olive oil and the reserved pickling juice.

6. Mix together well and refrigerate with lid on prior to serving.

To Serve

Hot smoked whole salmon fillet, broken into small chunks
Pickled onion
Dill sprigs
Finely chopped parsley
Blue Bay European-style light sour cream
Cracked black pepper and salt if desired.

For each crêpe, add a generous amount of smoked salmon chunks topped with pickled onion pieces, a dollop of sour cream and a sprinkling of herbs.
Roll crêpe tightly and garnish with a dollop of sour cream and dill sprigs.

Season to taste.