Byron Bay – Crepe Competition – 01 February 2023


Today Nicole and many students had a Crepe Competition in our student kitchen. The students love the cooking activities and many signed up.

Crêpes are very thin pancakes. They can be served with a wide variety of sweet and savory fillings and toppings. The breakfast staple dates back to at least 13th-century France.

In the small kitchen, Nicole split the large group of 27 in to 4 smaller groups. Each of them got the same recipe, 2 groups would make a savoury crepe and the other 2 would make a sweet version.

Making Crepe

Sweet, savory, or plain?

Lemon and sugar were the traditional simple filling used in sweet crepes. Now, you’ll find them with an amazing array of fillings. Nut spreads, jams and preserves, berries, nuts, cream cheese, whipped cream, ice cream, salted caramel, and poached pears drizzled with dark chocolate are all popular fillings. Yum!


Making Crepe


The traditional ham, egg, and cheese filling in savory crepes is still popular. However, now you’ll also find asparagus, avocado, spinach, mushrooms, bacon, chicken, smoked salmon, steak, turkey, Swiss cheese, goat’s cheese, and a variety of other vegetables, meats, and cheeses filling crepes.

History Of Crepes


Making Crepe

We used a basic recipe from this page


  • 1 cup all-purpose flour
  • 2 large eggs
  • ½ cup milk
  • ½ cup water
  • ¼ teaspoon salt
  • 2 tablespoons butter, melted

Making Crepe


Add some sugar and vanilla syrup.

Golden syrup, Berries, cream, sugar, sprinkles, chocolate topping

Making Crepe


Add some Herbs, Mushrooms, cheese, tomatoes, spinach

Making Crepe


  1. Whisk flour and eggs together in a large mixing bowl; gradually add in milk and water, stirring to combine. Add salt and melted butter; beat until smooth.
  2. Heat a lightly oiled frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen the crêpe; flip and cook until the other side has turned light brown, about 1 minute more. Serve hot.

Making Crepe

It was very hard to judge, and they all tasted amazing. A lot of students preferred to eat the savoury one. To be honest they looked great – more like a spanish omelett or tortilla though 😀


Making Crepe


Learn English in Byron Bay. Lexis English students study General English, IELTS, FCE, CAE, and English plus Surfing in a friendly and professional school right in the heart of Byron Bay and only 15 minutes from the beach.

Share this: