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You're going to have to eat this to believe how scrumptious these crepes are. I ask my father to make this every time I visit him and I inhale them each time. Excellent as a starter, side or small lunch, give them a try!



for 6-7 crepes:

1 cup of flour

1/2 cup of milk

1/2 cup of water

2 eggs

1 teaspoon of oil or melted butter

dash of salt (optional)

Allergy Note: Use all-purpose gluten free flour and nut milk for lactose and gluten free recipe


for filling:

8-10 button mushrooms

1 medium onion

1 teaspoon of curry powder

optional additions of vegetables such as a tomato or sweet pepper


Finely dice onions and mushrooms.


Fry onions with curry powder and a dollop of oil (coconut oil is excellent) in a small frying pan over medium-high heat until onions are translucent - around 3-5 minutes. 

Add mushrooms and any other vegetables and stir over low heat while you prepare crepes.


In a large bowl whisk flour and eggs. Slowly add milk and water while whisking. Add some oil to help maintain non-stick frying. Pour a ladleful of the runny mixture into a lightly greased medium frying pan over medium-high heat. Circularly tilt the pan to evenly spread the mixture and cook until brown (30 seconds on gas stove, up to 1-2 minutes on electric stove). Flip over with a spatula and brown the other side.


Spoon a few spoonfuls of the the filling 1/4 of an inch into the crepe and roll. 



Recipe by George Kosinski

Illustration by Rosie Kosinski

Tasters worldwide

Rosie Kosinski4 Comments