Griddle me this: what is the secret ingredient in the perfect olive tapenade? How can you best use orange blossom water? Which French novelist wrote The Outsider?

Capers, crepes and Camus, respectively. All of this and more was discussed at Suzette and bpb's Sunday crepe-making class where Antonia, Jeremie and Pierre, the creperie's three head honchos revealed recipes, debated music and doled out unlimited cups of cappuccino to a crowd of sweet sixteen bpb subscribers.

For those who couldn't attend, they sent some leftovers: recipes for their prized crepe batter and olive tapenade. Merci be coup!

Crepes

Ingredients:

250 gms refined wheat flour (maida)
2 eggs
A pinch of salt
500 ml milk (not skimmed)
For sweet crepes, you can add a few drops of vanilla sugar, orange blossom water or flavored essence of your choice.

Method

In a mixing bowl, whisk together the flour and the eggs. Gradually add in the milk, stirring to combine. Add the salt; whisk gently until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Olive Tapenade

Ingredients:

50 gms green olives (brined are better than dry)
200 gms black olives (brined are better than dry)
10 gms herbs of choice
10 gms capers
5 gms black pepper
40 ml good virgin olive oil.

Method

Mix all the ingredients except the olive oil in a blender. Stir in the olive oil. Spread in a crepe or sandwich, or eat the way Antonia likes it best, slathered on a peeled tomato.

Getting there: Ground floor, Atlanta Building, Nariman Point, call 22880055 crepes start at Rs 100.