Black Sesame Seed Crepes

Black Sesame Seed Crepes

These Black Sesame Seed Crepes are a twist on a classic recipe where toasted black sesame seeds get added to the batter for a pleasant nutty flavour and dramatic colour. This is a perfect recipe for your Halloween celebration (if you dare to try them.)

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Black Sesame Seed Crepes

Hey folks – how are you doing?

Today I am so excited to share with you another Halloween idea.

As I previously mentioned in my other post(s), I have been utilizing black sesame seeds to develop Halloween recipe collection a lot. They easily add that spooky element to any dish – without spending too much of your time for actual food styling and décor. And they are delicious, too!

Black Sesame Seed Recipes

You can find quite a few Halloween recipes that call for black sesame seeds:

Black Sesame Seed Vegetable Soup

Black Sesame Seed Oatmeal

Zombie Finger Biscuits

Black Sesame Date Truffles

Black Sesame Cheese Balls

Black Sesame Seed Crepes

This is a basic recipe for crepes with the addition of black sesame seeds. You will simply need to pulse the toasted sesame seeds in a blender until resembles powder or paste, depending on how powerful your blender is. Then simply stir in the batter. I was worried that the crepes would be sticking to a pan, or it would be challenging to flip them, but everything was perfect.

One side of a crepe will be more eon a brown side of the spectrum, but the second side will have a nice grey-ish hue. Also, Andrew suggested to serve them with a cranberry sauce and jam, which I did, for a lovely contrast.

Cranberry jam/sauce worked wonderfully with a subtle nutty flavour, and they are also good just on their ow. In fact, I think, they would be a great addition to a savoury Asian-inspired recipe. Think of a modern twist on spring rolls; I think these crepes will go well with vegetables, beans, meats, cheeses, dips, and many other things!

More Halloween Recipes

Looking for even more Halloween ideas? Absolutely!

Apple Sage Cocktail

Witches’ Fingers Cheese Biscuits

Rowan Berry Cocktail

Black Bean Hummus

I hope you like this Black Sesame Seed Crepes, and you will give it a try soon. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.


Black Sesame Seed Crepes
Black Sesame Seed Crepes

Black Sesame Seed Crepes

Recipe by Ben | HavocinthekitchenCourse: Dessert, Breakfast, Main


Prep time


Cooking time


Chilling time (batter)



Black Sesame Seeds Crepes are a twist on a classic recipe where toasted black sesame seeds get added to the batter for a pleasant nutty flavour and dramatic colour. This is a perfect recipe for your Halloween celebration (if you dare to try them.)


  • 1/2 to 2/3 cup toasted black sesame seeds

  • 1 tbsp. (15 gr.) butter

  • 1 and 1/2 cup warm water

  • 1 cup milk

  • 2 eggs

  • 2/3 cup (~95 gr.) flour

  • a little pinch of salt and sugar, each


  • To make the paste, place the toasted black sesame seeds in a blender / grinder and pulse few times for about 20-40 seconds. If your blender is not too powerful, you can help it by adding a spoon or so of water. Depending on how powerful your blender is, you will get the mixture resembling paste or powder (either way will work.)
  • Combine the mixture with 1 and 1/2 cups of warm water, and whisk to slightly combine.
  • Sift the flour and add the sugar and salt into a large bowl. Gradually add the milk and sesame seed mixture, constantly mixing with a wire whisk, until homogeneous.
  • Incorporate the eggs, one at a time, whisking.
  • Add the melted butter, whisk.
  • Refrigerate the batter for at least 30-40 minutes (preferably 1 to 2 hours). Once chilled, the batter will thicken up (sesame seeds also works as a thickening agent), so you will need to adjust its consistency by adding a spoon or so of water or milk.
  • Preheat the crepe pan over low-medium heat; it should be hot enough. Slightly grease it with oil or butter.
  • Pour enough batter to thinly coat the base and tilt the pan to create an even thickness (for a 9 inch pan about 1/4 cup of batter will be enough.) Cook until the top of the crepe is no longer wet and the bottom has turned light brown and edges are crisp and lacy, 1 to 2 minutes. Flip and cook for another minute or so. Adjust the heat as needed. One side will be more browned while the other one – grey/black.
  • PRO-TIPS: first one or two crepes are the “test crepes”. They might not turn well, and that’s perfectly normal. If you struggle with flipping a crepe, it could mean you need to grease the pan more generously or preheat the pan a bit longer. It is also the time when you check out the batter consistency and can adjust it (by adding about 1/2 tbsp. of flour or 1-2 tbsp. of water or milk. However, as black sesame seeds also work here as a thickening agent, you will likely need more liquid.) If crepes keep breaking, you can whisk in another egg – it will help make them more elastic; this also mean you should play with the heat settings – they may need lower/higher temperature. Also, try the first “test” crepe and add more salt or sugar, if necessary.
  • Transfer a baked crepe on a plate and repeat with the remaining batter. Depending on your pan size and thickness of the batter, this amount of batter will yield 7 to 9crepes. Enjoy plain, with sweet or savoury toppings.

13 thoughts on “Black Sesame Seed Crepes

  1. Raymund says:

    These Black Sesame Seed Crepes sound like a unique and intriguing twist on classic crepes. The addition of black sesame seeds not only adds a subtle nutty flavor but also creates a dramatic color contrast. A perfect choice for a Halloween celebration! ???????????? Thanks for sharing this creative recipe idea!

  2. Judee says:

    I haven’t made crepes in a really long time. The addition of the black sesame seeds is interesting and certainly make them “spooky” for the Halloween season.

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