French Crêpes or Pancake Recipe


Crêpes are more delicate than American pancakes – you add water to the batter to thin it out and to give the finished crêpes a lacy effect. They can be filled with savoury ingredients or served with lemon and sugar.

Serves – makes 10-12 crêpes


200g plain flour
3 eggs
Pinch of salt
250-300ml milk, thinned by adding 20ml of cold water
2 tablespoons butter, melted
More butter for cooking the crêpes


Making the batter

1. Put the flour in a bowl, make a well, add the eggs and salt, and mix, dragging the dry ingredients into the wet mixture.

2. Pour in a little of the milk and water and whisk, adding more until you have a loose, runny batter and no lumps. 

3. Add half the melted butter, whisk and put the batter in the fridge to rest for at least 20 minutes (you can make it a day or two ahead of cooking).

Cooking the crêpes

1. Take the batter out of the fridge and give it a good stir. Add a little milk if it has thickened too much.

2. Heat a non-stick or cast-iron pan and add a knob of butter.

3. Cook your first crêpe – add a small ladle of batter to the pan spreading the batter on the pan by tilting it. Cook until the edges frizzle and turn brown and the crêpe bubbles, then turn with a spatula. Cook on the other side for 30 seconds. Remove and keep warm.

4. Add a little bit more butter to the frying pan – if you dip a paper towel in the melted butter and use it to wipe around the pan each time, it’s easier – and continue cooking the rest.

Crêpe Recipe note

– Sometimes the first crêpe is not successful. Throw that away and the next will be fine. It can take time for the pan to heat up sufficiently.

– You can get small cast-iron pans to cook small crêpes in – they are available at professional cookshops.


Cherry Clafoutis
La Flognarde aux Apricots
How to make a Galette de Bretagne


Related Recipes and Features

Melting cheese with Cranberry and Pistachio Baking a whole cheese in the box it arrives in makes a surprising starter or cheese course. Ingredients 2 tablespoons of honey 1-2 tablespoons ...
Warm Salad with Roast Peppers, Cherry Tomatoes and Feta A simple warm salad to be served on its own though it is also perfect with roast lamb or lamb chops. Ingredients 200g small peppers in red, oran...
How to Make Suet Pastry Suet Pastry is used for steamed savoury puddings. You can buy suet pastry that is vegetarian – please don't use it as it is really terrible – you must...
Date and Cranberry Chutney Serve this lovely sweet and sour chutney with any cheese. Makes 400ml Ingredients 1 tablespoon of olive oil 2 shallots or 1 small red onion,...
Mint Sauce Recipes Traditional English Mint Sauce and Mint and Onion Sauce. Traditional English Mint Sauce Ingredients 6 level tablespoons good-quality redcurra...
Bruschetta with Feta with Roast Asparagus  Asparagus has become more accessibly-priced in the supermarkets and this is as good a way as any to use it. Substitute cream cheese for the feta if yo...

Comments are closed.


Follow this blog

Get a weekly email of all new posts.

Email address