Name: Classic French Crêpe batter with French Earl Grey cream
Prep time: 720 min
Cook time: 5 min
Total time: 725 min
Yield: Makes ~5–6 crêpes
Ingredients: 30 g French Earl Grey loose leaf tea; 600 ml thickened cream; 2–3 tbsp icing sugar; ½ tsp vanilla extract; 125 g plain flour; 2 large eggs; 300 ml full-cream milk; 60 ml water; 30 g unsalted butter, melted (plus extra for the pan); 2 tbsp caster sugar; ½ tsp vanilla extract; Pinch of salt

Classic French crêpe with French Earl Grey cream

Made with Love: Mother's Day French Earl Grey crepes

There’s something special about cooking for someone you love—the energy, the aroma, the moment of sharing. It’s how everyday rituals become something more.

This Mother’s Day, Cameron, T2’s Visual Merchandise Manager, brings that feeling to life with French Earl Grey crêpes. Created to celebrate mums of all kinds, it’s a recipe made to gather around. “I wanted to make something beautiful to share this Mother’s Day. It's time to celebrate mums of all kinds in our lives.”

With its floral, citrusy notes, French Earl Grey transforms a simple dish into something worth lingering over. A small gesture, made extraordinary—designed to be shared.

Makes ~5–6 crêpes

Ingredients

French Earl Grey Cream

30 g French Earl Grey loose leaf tea
600 ml thickened cream
2–3 tbsp icing sugar
½ tsp vanilla extract

Crêpes

125 g plain flour
2 large eggs
300 ml full-cream milk
60 ml water
30 g unsalted butter, melted (plus extra for the pan)
2 tbsp caster sugar
½ tsp vanilla extract
Pinch of salt

Infuse the cream (do this first)

1

Combine the loose leaf tea and thickened cream in an airtight container. Seal and refrigerate for 12 hours to allow the tea to fully infuse.
2

After infusing, strain the cream through a fine sieve or muslin to remove all tea leaves. Chill the strained cream until ready to whip.
3

Whip the Earl Grey cream: Pour the strained, chilled cream into a cold mixing bowl. Add icing sugar and vanilla. Whip until soft peaks for a light cream, or firm peaks if you want it to hold shape inside the crêpes. Taste and adjust sweetness if needed.

Make the crêpe batter

4

Whisk the eggs and milk: In a bowl, whisk eggs with half the milk until smooth.
5

Add the dry ingredients: Sift in the flour, sugar, and salt. Whisk until completely smooth.
6

Finish the batter: Add the remaining milk, water, melted butter, and vanilla. Whisk until the batter is very thin and silky, like pouring cream.
7

Rest the batter: Cover and refrigerate at least 30 minutes (1 hour is better). This hydrates the flour and prevents tearing.
8

Cook the crêpes: Heat a non-stick pan on medium. Lightly butter the surface. Pour about 60 ml batter and swirl immediately. Cook 30–40 seconds, flip, then cook another 15–20 seconds. Stack cooked crêpes on a plate and cover with a towel so they stay soft.
9

Serve: Fill warm crêpes with Earl Grey whipped cream, along with your favourite fillings such as fresh fruit, sliced banana, stewed apples, chocolate sauce, honey, jam, or toasted nuts, fold or roll, and dust with icing sugar if desired.