Go Back Email Link
–+ servings

Classic Crêpes

English pancakes and French crêpes look similar, but they’re not quite the same. English pancakes are slightly thicker, softer, and traditionally eaten with lemon juice and sugar. The batter is simple — flour, eggs, milk and salt — and the texture is tender with a little body, making them easy to roll or fold.
French crêpes are usually thinner, more delicate, and cooked very evenly so they’re almost lace-like at the edges. The batter often includes melted butter (sometimes a little sugar or vanilla for sweet versions), giving a smoother, richer finish. Crêpes are used for both sweet fillings (chocolate, fruit, cream) and savoury dishes, especially in France where crêpes are eaten year-round rather than just before Lent.
Print Recipe
Course Breakfast, Lunch
Cuisine French
Servings 12 pancakes

Ingredients
  

  • 25 g plain flour
  • 2 large eggs
  • 300 ml milk
  • pinch of salt
  • 1 tbsp melted butter plus extra for the pan

Instructions
 

  • Put the flour and salt in a bowl and make a well in the centre.
  • Add the eggs and whisk, gradually drawing in the flour.
  • Slowly pour in the milk while whisking to form a smooth, thin batter (about single-cream consistency).
  • Stir in the melted butter.
  • Let the batter rest 15–30 minutes (important for tender crêpes).
  • Heat a lightly buttered non-stick pan over medium heat.
  • Pour in just enough batter to coat the base thinly, swirling immediately.
  • Cook about 1 minute until lightly golden underneath.
  • Flip and cook another 30–40 seconds.
  • Stack on a plate and keep warm.
  • Serve with lemon juice and sugar, jam, chocolate spread, or savoury fillings.
Tried this recipe?Let us know how it was!