Our crepe recipe is easy to make and great for making sweet or savoury pancakes, depending on your mood.
Top the crepes with your favourite fruit, syrups, chocolate, nut butters and more, or if you’re craving something savoury, why not add cheese, mushrooms, spinach or ham? Serve up a stack of crepes for breakfast, brunch, lunch or even dinner!
Add the weighed plain flour into a bowl and crack in the eggs, pour in half the milk and add a pinch of salt. Whisk until it forms a smooth, thick batter. Add in the remaining milk then whisk again, making it slightly thinner. If the batter becomes too thin, you can always add in a small amount of flour. Set the batter aside for 30 minutes.
Heat a large, non-stick frying pan or crepe pan over a medium heat. Add a drizzle of oil, making sure to evenly covers the pan. Once warm enough, ladle enough batter to cover the pan’s surface. You can swirl the batter around the pan to make sure it creates an even crepe.
When the edges start to peel away from the pan, gently shake to see if the crepe is ready to be flipped. Once the pancake has released and is lightly brown on the underside, you can either flip the crepe with a flick of the wrist or use a spatula. Cook the other side for a few minutes or until browned and ready.
Keep the crepe warm on a plate, stored in a low heat oven if you’re making more, or serve immediately. Add your favourite toppings, tuck in and enjoy.
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