French crepes with honey cinnamon syrup

French crepes with honey cinnamon syrup


  • 1 cup plain flour
  • 1 Tsp sugar
  • 240ml milk
  • 2 free range eggs
  • ¼ cup wildflower honey – warmed
  • 2 tsp melted butter
  • 1/8 tsp ground cinnamon


Place flour, sugar, milk and eggs in a bowl and whisk to combine.  Cover and set aside for at least 30 minutes at room temperature.  Pour into a jug

Heat a non stick flying pan over medium heat.  When hot pour in just enough batter to cover the base – tilt pan to achieve a thin film and pour any excess back into the jug.  Cook crepe until golden on underside, then flip and briefly cook before transferring to a plate.  Continue until all the batter is used

For the syrup:

In a small jug add warmed wildflower honey, melted butter and cinnamon, whisk until combined.

Serve crepes with a drizzle of syrup, fresh fruit and a dollop of yoghurt if desired