Crispy crepes by Cassandra Chee

Recipe taken from instruction manual of Super Crepes Pan.


200g water
150g fine granulated sugar
170g all purpose flour
100g rice flour
30g cornstarch
2tsp double action baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 tsp vanilla essence


  1. Mix all ingredients together
  2. Add eggs last
  3. Strain batter
  4. Store in fridge for at least 3 hours or overnight
  5. To make crepes, heat pan and spread thin layer of batter over medium heat.Once the edge browned, flipped to the other side for few seconds.
  6. Fold it before it turned cool.

  • The centre part of the crepe is not crispy while the edges are crispy. If you like it all crisp, flip and cook them longer.
  • I'm using Super Crepes pan to make these crepes. If you do not have the pan, please google 'how-to' videos as I have not done it on normal pan before.
  • For coconut batter, replaced 200g water with 200g coconut cream + water. I added more water to make the batter thinner.
  • I didn't add baking powder & baking soda.