Classic crêpes
- Good Food team
Save recipe
Makes 12
Easy
Prep: 10 mins
Cook: 20 mins
Plus resting
A star rating of 4.3 out of 5.124 ratingsRate
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This basic batter recipe for crêpes and pancakes is a versatile foundation for either sweet or savoury fillings
Freezable
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
140g plain flour
-
200ml whole milk
-
2 eggs
-
25g unsalted butter
melted, plus a little extra for greasing
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Nutrition: per serving
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kcal84
-
fat4g
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saturates2g
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carbs10g
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sugars1g
low
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fibre0g
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protein3g
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salt0.06g
low
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Method
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step 1
Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.
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step 2
Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.
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step 3
Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.
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step 4
Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.
RECIPE TIPS
ADD FLAVOURS
Try adding orange or lemon zest, a pinch of cinnamon or even finely chopped herbs to the batter, depending on what you fill the pancakes with.
VIDEO
Improve your pancake skills: How to make pancakes video.
VIDEO
Improve your pancake skills: How to flip a pancake.
Recipe from Good Food magazine, March 2011
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A star rating of 4.3 out of 5.124 ratings
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