Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 crepes


  • 1 cup BARLEY flour
  • 1.5 cups milk
  • 2 eggs
  • 1 tsp Vanilla
  • 1/4 cup granulated sugar
  • pinch of salt


  • Add all ingredients into a blender and blitz until well mixed, scraping down the sides in between. The batter should be thin and runny.
  • Set in the fridge for 30 minutes to let air bubbles release.
  • Heat a frying pan over medium-high heat. Lightly grease the pan. Pour 1/4 cup of batter into the pan quickly, swirling the batter around the base until it evenly covers the entire surface.
  • Cook until lightly brown, 1-2 minutes. Watch carefully and flip crepe when ready, not always based on the time.
  • Flip the crepe with a spatula and allow the other side to lightly brown.
  • Remove from pan and begin the process again until all the batter is cooked.
  • Serve hot and enjoy with the toppings of your choice!