“Did you know that the largest pancake ever made was 28 ft. in diameter and 2 in. in depth! It contained 810 lbs. of buckwheat flour! Just picturing it spreads a big smile across my face :)This recipe is from today's "Weekend" magazine, Foodcourt column by Anjali Vellody.”
1hr 30mins

Ingredients Nutrition


  1. Sift flour and salt in a bowl.
  2. Create a hollow in the center.
  3. Add eggs.
  4. Gently beat the mixture, gradually gathering the flour from the sides of the bowl.
  5. Gradually add the milk and water combo.
  6. Mix well until a smooth batter is formed.
  7. Cover.
  8. Refrigerate overnight (if you have time on hand) or keep aside for 40 minutes.
  9. Beat the batter thoroughly before making the crepes.
  10. Now to make the crepes.
  11. Heat a little butter in a non-stick pan on low flame.
  12. As soon as it foams, tilt the pan and swirl the butter to cover the pan evenly.
  13. Pour a ladleful of the batter in the center of the pan.
  14. Tilt the pan and swirl the batter till it reaches the edges of the pan.
  15. Cook for a minute or until golden brown on the underside.
  16. Turn the crepe over to the other side.
  17. Cook for another minute.
  18. Remove the cooked crepe onto a plate.
  19. To serve, spread a thin layer of the desired filling (recipes for filling are posted separately) and fold over.
  20. Plain crepes can be enjoyed with maple syrup drizzled over'em!
  21. Alternatively, serve plain crepes with low-fat cheese and fruit or sliced fruit and yoghurt.
  22. ENJOY!

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