Cold winter mornings make it so difficult to get up and out of bed. This specially holds true on the rare Sundays when I happen not to be working and therefore do not have to force myself out to bed to attend the ’emergency’ patient with a foul smelling sebaceous cyst or a non healing diabetic wound in casualty. Lazy Sundays also call for lazy, over-the-top breakfast items which can be indulged effortlessly and without guilt. After all, Sundays are home are treat and deserved all the special treatment which I cannot otherwise afford on my busy weekdays.

Thin and light French crêpes from with sweet almond custard filling were on today’s breakfast menu. Making crêpes is quite simple and relatively faster than pancakes which are thicker and have a longer cooking time. The techniques lies in twirling the crêpe batter in a thin even layer on a hot griddle or crêpe pan before it has time to set. Your first crêpe might be somewhat odd shaped or overcooked but you will definitely get the hang of crêpe-making after a few trials. I think I will need to do another crêpe post soon, a savory one!



For the Crêpes

310ml (1 1/4 cups) whole milk

2 eggs, room temperature

150g (1 cup) plain flour

2 teaspoons caster sugar

For the Almond Custard

2 eggs, room temperature

110g (1/2 cup) white sugar

50g (1/3 cup) plain flour

2 teaspoons vanilla bean paste

500ml (2 cups) whole milk

100g (1 cup) almond meal

For the Chocolate Topping

150g dark chocolate, chopped

50g unsalted butter, chopped

60g (1/3 cup) whole almonds


  • To make the crêpes, whisk milk and eggs in a jug. Sift the flour and sugar into a medium bowl.

  • Make a well in the centre. Gradually whisk in milk mixture until it is smooth and homogenous.

  • Rest in fridge for 20 minutes. For custard, stir eggs, sugar, flour, vanilla and milk in a saucepan.

  • Cook over low heat for 4-6 minutes or until custard boils. Stir in almond meal. Place in a bowl.

  • Cover surface with plastic wrap. Lightly grease a 20cm frying pan. Heat over medium low heat.

  • Add 2 tablespoons batter. Tilt pan to cover base. Cook for 1 minute or until the edge starts to curl.

  • Turn and cook for 1 minute or until golden. Transfer to a plate. Repeat with the remaining batter.

  • Place 1 crêpe on a plate. Spread with a little custard. Continue with remaining crêpes and custard.

  • Finish the stack with a crêpe. For the topping stir chocolate and butter in a saucepan over low heat.

  • Stir until smooth then drizzle topping over crêpes and top with coarsely chopped toasted almonds.