Bali Crêpes

Fried Green Kimchi - Bali Crepes

If you remember my posts on Hong Kong (HK Sneak Peak, HK & HK Part II) I made a couple of recipes after that trip. That’s part of the fun of travelling for me. Finding a little way to bring my trip home & share it. Usually I try to recreate foods I ate on the trip or create something that reminds me of it. For Hong Kong, I made Egg Tarts, Earl Grey Lattes & Earl Grey Shortbread Cookies. The egg tarts were something I ate each morning in Hong Kong & I discovered my love of Earl Grey tea on that trip. So those recipes definitely remind me of Hong Kong.

Recently, I’ve been writing about my trips to Bali in Bali Sneak Peak, Bali & Bali Part II. One thing that reminds of those trips are the crepes Putu made for Mr. FGK and me each morning during our honeymoon. I mentioned in Bali Part II that I was still trying to make crêpes like Putu’s. Well, I have succeeded & I think she would approve! The trick to success was a whole lotta butter.

Fried Green Kimchi - Bali Crepes

When we had these in Bali, we were lucky enough to have them with bacon & fresh fruit juice, which I recommend as a winning combination. Putu made us crepes with jackfruit, dried cherries, coconut, bananas & pineapple. You really can’t go wrong. For mine, I chose to use dried coconut & cranberries soaked in pomegranate juice. This way it was both tropical & seasonal. Just try to incorporate some tropical flavors & serve it with a little syrup poured on top.


Fried Green Kimchi - Bali Crepes

Bali Crêpes

  • Servings: yields 8 crepes
  • Difficulty: easy
  • Print


  • 1 1/2 Cups flour
  • 1 tsp sugar
  • 2 eggs
  • 1 Cup water
  • 1 Cup milk
  • 1 tsp salt
  • 4 Tbsp butter
  • dried fruit like cranberries, coconut & raisins (optional)
  • sliced fresh fruit like banana, mango & pineapple (optional)

Pour the flour in a mixing bowl & whisk to remove any clumps. Add sugar, salt, water & milk. Whisk until there are no clumps at all. Cover the bowl with plastic wrap & refrigerate for 1 hour.

Remove the batter from the fridge. For each crêpe use about half of a tablespoon of butter. Place the butter in a pan over low heat. Allow it to melt & grease the entire pan. Pour in 1/3 Cup of the batter & swirl the pan until the batter is evenly dispersed. Quickly sprinkle your choice of fruits onto the crêpe before the batter cooks. Using a rubber spatula, go around the edges of the crepe to see if they are set. If you can easily slide the spatula under the edges, then it is ready to flip. Slide the spatula under the middle of the crêpe a little more than halfway across. Carefully lift & flip the crepe. Allow it to cook for about 30 seconds longer. Repeat for each crêpe.


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