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Buffet Crepes

Serves 16

With no more than a basic crepe recipe, some simple fillings, and a little dexterity, you can create a stunning buffet display, whether you decide to make only one of these recipes or choose two or three. Each recipe makes enough for 6-8 guests when served as an appetizer with other small dishes.

Buffet Crepes


  • 2 cups (250 g) all-purpose flour
  • 3 eggs, lightly beaten
  • 1 cup (250 ml) milk
  • 1 cup (250 ml) water
  • 5 tbsp (75 ml) sunflower or corn oil, plus extra for frying
  • * 8-9 in (20-23 em) crepe pan or small skillet


  1. Sift the flour into a bowl and make a well in the middle. Add the eggs and a little of the milk and gradually blend in the flour. Whisk together the remaining milk, the measured water, and oil and stir into the flour mixture. Leave to stand for 30 minutes.
  2. Heat the crepe pan. Brush with a little oil and add 2-3 tbsp batter, tilting the pan to coat with batter. Cook for 1 minute, turn, and cook the second side until golden.


  • 1 1/2 cups (175 g) finely diced cooked chicken
  • 3 tbsp frozen baby peas, thawed
  • 2 tbsp mayonnaise
  • 1 tbsp chopped fresh dill
  • 1 tsp Dijon mustard
  • 3 scallions, thinly sliced
  • salt and black pepper
  • 4 crepes (see above), cooled


  1. Combine the chicken, baby peas, mayonnaise, chopped fresh dill, mustard, scallions, and salt and pepper to taste.
  2. Cut each crepe into quarters. Place a little of the chicken mixture in the middle of each quarter. Fold 1 long edge of each quarter toward the middle and overlap with the other long edge to enclose the filling.


  • 4 crepes (see left), cooled
  • 1 cup (125 g) crumbled blue cheese
  • 4 tbsp butter
  • fresh basil and walnut halves to garnish


  1. Cut each crepe into 8 pieces. Blend together the blue cheese and butter. Place a little blue cheese mixture in the middle of each piece of crepe.
  2. Fold the point up over the filling, then fold the 2 sides over. Tuck in a basil leaf and top with a walnut half.


  • 2/3 cup (125 g) frozen corn kernels, thawed
  • 1/4lb (125 g)garlic-and-herb soft cheese
  • 3/4 cup (90 g)grated aged Cheddar cheese
  • 1 scallion, chopped
  • 1 garlic clove, crushed
  • 1/4 tsp ground cumin
  • dash of Tabasco sauce
  • pinch of salt
  • 4 crepes (see left), cooled
  • 3-4 tbsp chopped fresh cilantro
  • 1 tomato, finely diced


  1. Mix the corn with 1-2 tbsp of the soft cheese to bind together. Mix in the Cheddar cheese, scallion, garlic, cumin, Tabasco, and salt and stir to combine.
  2. Spread a little soft cheese over each crepe. Arrange a quarter of the corn mixture in a strip across the middle of the crepe. To one side of this, arrange a strip of cilantro, then a strip of diced tomato, leaving a little space between strips.
  3. Beginning at the side with the tomato, tightly roll each crepe. Chill, then slice crosswise into rounds.


  • 6-8 mushrooms, finely chopped
  • 1 cup (125 g) grated aged Cheddar cheese
  • 2 tsp chopped fresh tarragon
  • salt and black pepper
  • 4 crepes, cooled


  1. Mix together the mushrooms, cheese, tarragon, and salt and pepper to taste. Cut each crepe into quarters. Place a little of the filling in the middle of each quarter. Fold 1 long edge over the other and enclose the filling to form a triangle.
  2. Heat a nonstick skillet, add the triangles, and cook on both sides.


  • 1 1/2 cups (175 g) all-pwpose flour
  • 3 eggs, lightly beaten
  • 1/2 cup (125 ml) milk
  • 1/2 cup (125 ml) water
  • 3 tbsp olive oil, plus extra for frying
  • 1 cup (30 g) fresh basil, finely chopped
  • 5 oz (150 g) goat cheese, cut into 20 wedges
  • 1 tbsp chopped parsley
  • 1 tsp paprika


  1. Make a crepe batter (see left) with the flour, eggs, milk, measured water, oil, and basil.
  2. Heat a skillet and brush with oil. Add 1 tbsp batter to form a crepe about 3 in (7 ern) in diameter. Cook over low heat for 2 minutes on each side. Repeat with the remaining batter to make 20 crepes.
  3. Top each crepe with a wedge of goat cheese, and sprinkle with parsley and paprika. Clockwise from top; Blue Cheese Cornucopia, Chicken & Dill Triangles, Mushroom Triangles, Multi-colored Pinwheels, Basil Crepes with Goat Cheese.