I really love crepes! But the truth is, I like a lot more eating them than making them. I usually don’t like just standing and doing the same movement over and over again. I think I’m just not patient enough for that. 🙂

But I was craving for crepes so much lately, I could not resist when I accidentally saw this great recipe on a lovely Hungarian blog. It’s so simple, you don’t even need to use a scale for it. For measuring, the only thing that you need is your (250 ml) morning coffee mug. So no excuses, you need to make this recipe! 🙂


  • 2 mugs all-purpose flour
  • 1 tsp baking powder
  • 2 mugs milk
  • 3 large eggs (egg yolks separated from egg whites)
  • 4 tbsp caster sugar
  • 1 pinch of salt
  • 1 tsp vanilla extract
  • 1-2 tbsp oil or butter for cooking

For the filling

  • 150g ground walnuts
  • 3 tbsp icing sugar
  • 250g apricot jam

For the top of the tower

  • 100g good quality dark chocolate
  • 1 tbsp olive oil (to melt the chocolate with)


To make the crepe batter, separate the egg yolks from the whites. Place the egg yolks, flour, baking powder, 1 mug of milk, caster sugar and vanilla extract in a big bowl and mix them together with an electric mixer or with a whisk (you can also use a blender) until well combined and smooth, so there are no lumps in the batter. Then pour in the second mug of milk and whisk again.

In another bowl, beat the egg whites with a pinch of salt until stiff, then gently fold it into the crepe batter.

Cover the bowl with foil and place it in the fridge for a half an hour. Once chilled, whisk the batter well and place a nonstick crepe pan over medium-high heat for about 2 minutes.

Pour a tsp olive oil or butter on the bottom of the pan and with a ladle also pour some batter (depending on how thick layers you want) into it. Tilt the pan and pour the batter over one side and spread it quickly to the rest of the pan to cover the entire surface.

Cook for about 30 seconds, until the edges are cooked and begin to get crunchy, and the bottom of the crepe is lightly browned. Turn it over with a spatula, and cook the other side for about 20 seconds, until lightly browned. Flip the crepe onto a plate.

Repeat the same with the rest of the batter. After 2 or 3 crepes, you may need to add some more oil or butter to the pan.

For the filling, mix together ground walnuts, icing sugar and apricot jam.

On a cake stand or a serving platter, place a crepe and spread 1 tablespoon of filling on the crepe. Repeat until all there are no more crepes and/or filling. Let the crepes cool down completely.

For decoration, put dark chocolate and olive oil in a metal mixing bowl, place the bowl over another bowl with hot water in it and melt your chocolate (keep stirring it continuously). Pour chocolate over the crepe tower and decorate with chocolate bonbons, fresh fruit, zest of an orange or a lemon, and icing sugar.


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