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BN Cuisine with Nkem: Delightful Crèpes & Delicious Pancakes



The difference between a pancake and crepe is, in my opinion, completely nullified when you bite into the warm tasty goodness of either. It’s been said that the addition of raising agent to pancake batter and the thickness of the finished product distinguishes it from the crepe which tends to thinner and flatter. I say, it matters not as long as you enjoy the meal.

Crepes and pancakes are excellent vehicles for savory and sweet fillings and I have a variety of options I’d like to share. Let’s get the basic crepe and pancake making procedure out of the way then we can proceed to the fun part!

What You Need For Crepes

3/4 cup all-purpose flour
1 teaspoon salt
1 cup milk
2 eggs
2 tablespoons sugar
1 tablespoon melted butter [add a little extra for crepes]

How To
Put the flour and salt and in a large mixing bowl and gradually whisk in the milk. Then whisk in the eggs, 1 at a time, and then the sugar, melted butter, and vanilla. Cover and let rest in the refrigerator for about 1 hour. You don’t absolutely have to let it rest if you are on a time crunch.

Heat an 8-inch nonstick skillet over medium-high heat. Melt a small piece of butter in the pat and swirl around so that it lightly coats the surface; be careful not to burn the butter.

Add 1/3 cup of the batter and move your wrist in a circular pattern to coat the pan with thin even layer of batter. Cook for about 1 minute or until the first side browns lightly, then flip and cook 45 seconds to 1 minute longer. Remove to a plate and repeat with remaining batter.

What You Need for Pancakes

1 cup all-purpose flour
1 tablespoon white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1 egg
2 tablespoons vegetable oil

How To
Preheat a lightly oiled pan over medium-high heat. Combine flour, sugar, baking powder, baking soda and salt. Make a well in the center. In a separate bowl, beat together egg, milk and oil. Pour milk mixture into flour mixture and beat until you have a smooth consistency.
Pour or scoop the batter onto the hot pan, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Now that we have that out of the way, let’s get to making fillings to accompany our treats. For a savory take on a crepe try filling it with barbecue chicken and some veg. Who can beat a tasty healthy combo?

What You Need for Chicken Filling

1 ripe tomato
1/2 green pepper
1 tsp of chives
1 tsp basil
2 tbs oil
1 tbs BBQ sauce
1 cooked chicken thigh (see recipe for herbed chicken on my blog Pasta recipe)
5 tbs of a cooked tomato sauce
1/2 chopped onion
1 chopped spring onion (garnish)

Heat the pan with oil, add onions and turn down the heat. Add the basil and chives then add tomato sauce, keep the heat low. Take the meat off the chicken bone and shred. Add to the pan along with BBQ sauce. Stir for a minute, add the tomatoes and chopped green pepper. Leave the heat on for another minute and turn it off.

Fill crèpes and enjoy!

Or if you hanker for something on the sweet side, a drizzle of butter scotch sauce, some whipped cream and fresh fruit will liven any crepe or pancake.

What You Need for Butterscotch Sauce

4 tablespoons unsalted butter
1/2 cup packed dark or light brown sugar
1/2 cup heavy cream
1/2 teaspoon flaky sea salt or 1/4 teaspoon regular salt, plus more to taste
1 1/2 teaspoons (8 ml) vanilla extract. [Add a little extra for taste]

Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, cream and salt and whisk until well blended. Bring to a very gentle boil and cook for about five minutes, whisking occasionally.

Remove from heat and add one teaspoon of the vanilla extract, stirring to combine Dip a spoon in the sauce and carefully taste the sauce to see if you want to add additional pinches or salt or splashes of vanilla; please careful as the sauce will be extremely hot. Adjust the taste accordingly.
Serve cold or warm over crepes or pancakes. The sauce will thicken as it cools and it can be refrigerated in an airtight container and reheated in a microwave or small saucepan.

Plate up your crepes or pancakes with a drizzle of the sauce, some fresh fruit, whipped cream and maybe some shavings of dark chocolate and you’re good to tuck in.

Again on the sweet side of life your crepes or pancakes will go very well with a fruit compote. I like the berry variety and they are so simple to make.

What You Need for a Fruit Compote

1 cup fresh or frozen blueberries (I prefer fresh berries)
1 cup fresh or frozen strawberries (I use fresh)
3 tablespoons water
1/4 cup sugar
2 teaspoons lemon juice

How To
Combine 1 cup of the blueberries and strawberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and strawberries (This will allow for some of the berries to retain some chunkiness) and cook for 8 minutes more, stirring frequently. Serve warm.

The best part of these recipes is that you can enjoy them at anytime of the day!
Nkem Odewunmi is a home cook and food lover who enjoys experimenting in a food lab which she fondly calls “Flab“. She believes that that food should be tasty, healthy and beautiful to look at. Working with the natural flavours and textures of food is her goal when she cook so she isn’t a big fan of artificial seasonings or additives. When she’s not working, she develops recipes, writes about food, styles food and she COOKS till she drops. Find more about here and her FLAB escapades at  FLAB or visit her Facebook Page.


  1. Gistyinka Blog

    October 11, 2013 at 5:07 pm

    Hmmm Nkem you are good cooker..

    • nana

      October 11, 2013 at 5:29 pm

      which brand?

    • Leah

      October 11, 2013 at 5:35 pm

      He doesn’t know, he can’t read.

    • Jo!

      October 11, 2013 at 6:33 pm

      LMHO, jisooooox oooooo jisoooooox.

    • Grammar Gal

      October 11, 2013 at 6:37 pm

      Actually, it’s “WHAT” brand. Teacher don’t teach me nonsense.

    • tilewa

      October 11, 2013 at 5:48 pm

      GistYinka, it’s good ‘COOK’ not cooker my darling

    • banimo

      October 11, 2013 at 9:24 pm


    • Nkemdilim Odewunmi

      October 12, 2013 at 3:43 pm

      Thank you so much 🙂

  2. BC

    October 11, 2013 at 5:14 pm

    I gotta try it **dancing**

  3. Tosin

    October 11, 2013 at 5:25 pm

    @Gistyinka blog,bow down for the arrow loollll

  4. adelegirl

    October 11, 2013 at 5:28 pm

    Yay! SYTYCC superstars repping on Bella Naija! The crepes/pancakes look amazingly delish! Given me an idea what to make for Tuesday morning sallah holiday breakfast. 🙂

    • Jo!

      October 11, 2013 at 6:36 pm

      and not to rain on her parade, but no, the pictures don’t really look good, it could be much better plated and would look nicer with better photography.
      you try sha, it takes a strong woman to put her work out, I can’t do it, so I respect anybody that does, even if I say something bad about it, doesn’t take away the respect for your work

    • Nkemdilim Odewunmi

      October 12, 2013 at 3:41 pm

      Thanks Jo maybe you could share done of your own plating techniques and photography skills? 🙂

    • Jo!

      October 14, 2013 at 10:30 am

      Actually, it is more of the photography, maybe a more professional caera would be better.also the chocolate (I guess) sprinkles in the first pix were a bit too everywhere to really look good, and the last plate with the red borders made the plate look cluttered, a plain plate would have been great. my 2kobo

    • Nkemdilim Odewunmi

      October 12, 2013 at 3:42 pm

      Love it! Please let us know how it goes

  5. Amity

    October 11, 2013 at 5:42 pm

    Gistyinka blog guy walk on my nerves what the heck is GOOD COOKER mbok?

  6. Chic

    October 11, 2013 at 5:58 pm

    Went to Paris once ate so many crepes I thought I would be sick! They make the best ones over there:) Meanwhile Nkem you really are a good “cooker” and girl your presentation skills should be on the food network! While we are on the topic can some Nigerians please stop giving the term Nigerian to western meals that have a completely western recipe I have seen Nigerian pancakes, Nigerian muffins, Nigerian Lasagna etc unless the recipe has a traditional Nigerian ingredient incorporated please just call it what it is or better still say Nigerian style muffins if you use a traditional Nigerian ingredient in your recipe or something not Nigerian muffins when the recipe you used is 100% American/British/French in origin smh.

    • Nkemdilim Odewunmi

      October 12, 2013 at 3:39 pm

      Lmao! Never thought being called s cooker would be a compliment. Thanks:-)

  7. titi

    October 11, 2013 at 6:05 pm

    baking powder and baking soda for pancakes and crepes? really? ok o…….

    • Chic

      October 11, 2013 at 7:43 pm

      Unless you are using Self rising flour you will need baking powder for pancakes if you omit baking powder when using plain flour for pancake batter what you will end up with is crepes. Baking soda is used by a lot of bakers in cakes, pancakes etc it does something to the batter not sure what but Google is your friend .

    • simplify

      October 12, 2013 at 11:22 pm

      Baking powder yes don’t know about baking soda for pancakes

    • Miss Anonymous

      October 14, 2013 at 8:53 am

      You can also add some vanilla or strawberry essence for extra taste.

  8. becca

    October 11, 2013 at 6:07 pm

    Nkem is a great and creative cook, still hoping she’ll open her own restaurant, her food is amazing!!

  9. Aibee

    October 11, 2013 at 6:32 pm

    1. Looks at waistline
    2. Looks at delicious-looking crepes and pancakes
    3. Remembers being overweight at the beginning of the year and the hard work it took to get in shape
    4. Slowly shakes head
    6. Closes page

    • Tb

      October 12, 2013 at 9:01 am

      Loooool. Spoiling yourself once in a while won’t hurt.

    • Nkemdilim Odewunmi

      October 12, 2013 at 3:33 pm

      I totally agree:-)

  10. Lily

    October 11, 2013 at 7:39 pm

    Dat is d way am taught pancakes nt d 1i get frm stores

  11. Paula

    October 12, 2013 at 12:21 pm

    Awww Nkem,this is so cool. Am so proud of you…Be prepared dear,this is just the beginning of greater things to come.

  12. ifiibekee

    October 12, 2013 at 3:55 pm

    luvely food presentation, nkem. well done. The difference between baking powder and baking soda is that baking powder acts purely as a raising agent while baking soda acts as both a raising agent and gives a tender/fluffy texture to the finished product.

    • Bex

      October 14, 2013 at 1:14 pm

      Thanks for the clarification

  13. chioma

    October 12, 2013 at 4:32 pm

    I Remember IHOP, I love that place. Nkem u very good, u shuld have a restuant. Even its only for pancakes, it will sell. IHOP in america major in pancakes and they are making millions.

  14. Bolanle

    October 12, 2013 at 5:16 pm

    Well done Nkem they look yummy and I have learnt some new things to try. Keep it up:)

  15. T

    October 12, 2013 at 6:45 pm

    Those really look good Nkem perhaps you can look into starting a restaurant, Nigeria’s version of ihop perhaps? Lord knows I would be beyond grateful coming back to that. In the mean time though, I need to try this recipe on a cold Sunday morning! Thank you and please let us have more!

  16. Bex

    October 14, 2013 at 1:14 pm

    Lovely presentation and I know it’ll taste just as lovely!
    Read, Comment, Follow and COOK!!!

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