Intro: J.Patterson
Recipe by: M. Chojnacki
Sophisticated but unfussy—build an entire brunch or dinner plan around these versatile crepes.
Intro: J.Patterson
Recipe by: M. Chojnacki
Sophisticated but unfussy—build an entire brunch or dinner plan around these versatile crepes.
Back in his uni days, Matty spent a semester or two in Lille, up in northern France. Officially, he was there to study commerce—but it’s the crepes that stuck. The method he picked up was as laissez-faire as it gets: one cup flour, one cup milk, one egg. Pour it into an empty water bottle, give it a shake, and voilà. Street vendor meets student-on-a-budget style.
Over time, though, Matty made a few refinements. Experience does that to a man.
These days, his go-to crepe recipe is simple, yet elevated, and quietly genius—thanks to one small but mighty swap: kefir instead of milk.
The added acidity in kefir helps relax the gluten, making the batter smoother and easier to work with. The crepes turn out silky, elastic, and impossibly thin—yet sturdy enough to flip with ease, fold without cracking, and brown up beautifully (we’re talking food-magazine-worthy golden edges here, people).
They’re equally at home folded over with something sweet or layered into a savoury crepe lasagne—our current favourite. If you haven’t had this before, stop what you’re doing. Change your plans. It’s crepe lasagne time, baby.
And while Matty leans minimalist, he still nods to heritage—bringing in a bit of a key polish ingredient, buckwheat flour, to honour the rustic blini. Local, simple, and better with every batch.
makes 8-12crêpe
Ingredients
250 g flour
(Or: 185 g Poznańska / all purpose flour + 65 g buckwheat for a little edge)
475 ml kefir
2 or 3 eggs (2 large or 3 medium)
Pinch of sea salt
Add everything to a smoothie blender and blitz until smooth. Let it rest for 10–15 minutes if you have the time.
Heat a crepe pan until very hot. Lightly oil the surface for the first crepe if your pan isn’t already seasoned.
Pour in a small amount of batter, immediately tilt the pan to coat the surface, then pour off any excess. You’re aiming for a very thin layer—no thick pancakes here.
Cook until the edges start to crisp and the bottom is golden. Flip and cook the other side for 15–20 seconds.
Stack the finished crepes under a clean towel to keep them warm and soft. Fill and fold when ready.
This one’s endlessly adaptable. Try it with savoury mushrooms and cheese, jam, fresh berries with whipped cream and cookie crumble, or—if you’re at our place—folded into crepe lasagne, the ultimate comfort food. (More on that later…)
