Classic crêpes on a plate with lemon

Classic crêpes

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(73 ratings)

Prep: 10 mins Cook: 20 mins Plus resting


Makes 12

This basic batter recipe for crêpes and pancakes is a versatile foundation for either sweet or savoury fillings

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal84
  • fat4g
  • saturates2g
  • carbs10g
  • sugars1g
  • fibre0g
  • protein3g
  • salt0.06g
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  • 140g plain flour
  • 200ml whole milk
  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 25g unsalted butter, melted, plus a little extra for greasing


  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.

  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.

  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.

  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.

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Comments, questions and tips

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oofley's picture
7th Sep, 2019
I tried this recipe and it ended up tasting like omlete!
lauren28052007's picture
23rd Feb, 2019
I found this only made eight for me as well, but they were quite thick. This recipe is really delicious, and works for savory or sweet. I recommend topping this with maple syrup!
tillyfloss80's picture
3rd Mar, 2018
Great recipe, works every time.
balck777's picture
4th Feb, 2018
Very good recipe if you like thin crepe-like pancakes. I have tried to make with and without the butter, and while the butter isn't necessary it does improve the result. I found it very difficult to get out all of the lumps, so I sieved the batter into a jug before resting. I had my pancakes with ham and cheese and they were delicious - next time I make savoury ones I'll try adding herbs to the batter as suggested.
7th May, 2015
love it!
Julie B
18th Feb, 2015
If you like sugar and lemon on your pancakes try adding some lime juice too. Delicious!!!!
14th Dec, 2014
used it loads
4th Mar, 2014
Best pancake mix and used for both savoury and boys were very happy! ;)
4th Mar, 2014
I halved the ingredients ('cause it was just me) . I used a 10 (ish) inch pan and got 3 perfectly cooked thin pancakes. Great recipe - easy peasy :)
4th Mar, 2014
I like thin crepes, not the thick, doughy, American-style ones, and this recipe is perfect. I'm using a 7inch pan, and it wouldn't make 12 of those, so probably sized for a tiny pan. I doubled the mixture to get the right amount of pancakes.


Nahima Rahman's picture
Nahima Rahman
9th Jul, 2019
do we use cold or warm water?
goodfoodteam's picture
11th Jul, 2019
Thanks for your question. You can use the milk and water as is.
5th May, 2015
if were to add honey to this recipe how much should I add
goodfoodteam's picture
12th May, 2015
Hi em_my_lo Thanks for getting in touch. The pancakes could burn and not cook properly if you add honey to the batter before cooking. Instead, try drizzling a little honey over the cooked pancakes when you serve them, start with half a teaspoon and add more as you like.
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