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Serves  3-4
Prep time: 0 - 15 mins
Cooking time: 15 - 30 mins

Images from The Great New Zealand Baking Book copyright © Lottie Hedley



  • 60 g Pams plain flour
  • pinch of Pams salt
  • 50 g Pams caster sugar
  • 60 ml Pams cream
  • 1 egg
  • 160 ml Pams milk
  • 15 ml melted Pams butter
  • oil, for cooking
View the method
  1. Combine flour, salt and sugar in a bowl.
  2. In a separate bowl, beat together cream,
    egg and milk.
  3. Add this to the flour mixture, stirring with the whisk to combine.
  4. Leave the crêpe mix to sit for 1 hour, then add melted butter.
  5. Heat a non-stick pan over medium heat. Lightly season pan with oil, then ladle in
    just enough batter to thinly coat the pan, tilting it to produce a uniformly thin crêpe. Cook over a moderate heat until bubbles appear on the surface of the crêpe. Gently flip the crêpe over and cook the other side until a pale golden colour.
  6. Remove the crêpe from the pan and repeat the process until all the crêpe batter has been used.
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