An easy crepe batter recipe for making sweet or savoury crepes. Plain crepes say ‘the world is my oyster’ so be adventurous with your toppings! These are the perfect pancakes for Shrove Tuesday.
Once you’ve mastered traditional French crepes, why not try our fluffy American-style pancakes?
- 250g Plain Flour
- 1/2 tsp Salt
- 3 Eggs
- 500ml Semi-Skimmed Milk
- 1 tbsp of Melted Butter
- 1 tbsp of Sugar for Sweet Crepes (optional)
Whisk up your batter
- First mix together the flour, salt (and sugar if making sweet crepes) into a large mixing bowl and make a well in the centre
- Then crack in the eggs and whisk, slowly adding milk as you go
- Keep adding the rest of the milk as you whisk until you have a smooth batter.
Cooking your crepes
- Heat a large frying pan to medium-high heat – you want to see the heat rising off it. Add a little butter.
- Add a ladle or so of your batter and tilt the pan to cover the base in a thin layer. Let the underside cook until golden brown (if you give the pan a little shake, your crepe should start to come free when it’s ready to be flipped). Give the edges a little nudge with the spatula to loosen it.
- Turn the pancake with your spatula, or if you’re brave enough flip it in the pan – hold the handle of your pan tightly with two hands if you’re a beginner, and remember – be bold! You can’t chicken out of flipping a pancake once you’ve started!
- Stack your pancakes on a plate and keep them warm in the oven if needs be.
- Take a look at the ‘Toppings’ section of our recipe collection for some serving ideas.