French Crepes

These French crepes are thin, light and wonderfully versatile pancakes that are perfect for breakfast, brunch, snacks or dessert. Serve them with fresh berries and cream in summer, or enjoy them with jam, honey, lemon and sugar during the colder months. They are quick to prepare and make a lovely family treat that everyone can customise with their favourite toppings.

Prep Time 10

Cook Time 20

Resting 20

Total Time 50

Servings Crepes

Ingredients

For the Crepes:

250 g plain flour
2 large eggs
500 ml milk
25 g butter melted
1 tablespoon caster sugar
1 teaspoon vanilla extract
1 pinch salt
butter A little extra or oil for cooking

Suggested Toppings:

Instructions

Add the flour, caster sugar and salt to a large mixing bowl. Make a well in the centre and crack in the eggs.
250 g plain flour, 1 tablespoon caster sugar, 1 pinch salt, 2 large eggs
Pour in roughly half of the milk and whisk everything together. Start slowly so the flour gradually combines with the liquid.
500 ml milk
Add the remaining milk while continuing to whisk. Keep mixing until you have a smooth, fairly thin batter.
Pour in the melted butter and vanilla extract. Whisk again until everything is thoroughly combined.
25 g butter, 1 teaspoon vanilla extract
Leave the batter to rest for about 20–30 minutes if you have time. This helps the flour absorb the liquid and gives the crepes a lovely tender texture.
Place a non-stick frying pan over a medium heat. Add a tiny amount of butter and swirl it around the surface.
Give the batter a quick stir before cooking. Pour a small ladleful into the centre of the hot pan.
Immediately lift and tilt the pan, swirling it gently so the batter spreads into a thin, even layer.
Cook for about 1–2 minutes. The edges should begin to look lightly golden and the surface should lose its wet appearance.
Carefully loosen the edge with a spatula. Flip the crepe and cook the other side for roughly 30–60 seconds.
Transfer the cooked crepe to a plate and continue with the remaining batter. Add only a tiny amount of butter to the pan when needed.
butter
Stack the finished crepes on the plate. You can cover them loosely with foil or a clean tea towel to keep them warm.
Serve immediately with your choice of toppings.
Fresh strawberries, Raspberries, Strawberry jam, Honey, Maple syrup, Lemon juice, Bananas, Chocolate spread, Whipped cream, Icing sugar

Equipment

Notes

Helpful Tips:

The first crepe is often the one that looks a little untidy, so do not worry if it is not perfect. Use it to judge whether the pan is hot enough and whether you need slightly more or less batter.

Keep the crepes thin by using only a small amount of batter. Swirling the pan quickly after adding the batter helps it reach the edges before it begins to set.

For a classic French-style serving, try lemon juice and caster sugar. Simply squeeze a little fresh lemon over the warm crepe and sprinkle with sugar before folding.

For summer breakfasts, fresh strawberries, raspberries and blueberries are delicious. Add a spoonful of whipped cream for an extra special treat.

During colder weather, warm jam, honey, sliced bananas or chocolate spread make wonderfully comforting toppings. A light dusting of icing sugar is also a simple finishing touch.

Serving Ideas:

French crepes can be folded into quarters, rolled around a filling or simply folded in half. For breakfast, I like serving a stack in the middle of the table with several toppings alongside. That way everyone can create their own favourite combination.

For a savoury version, leave out the caster sugar and vanilla. Fill the cooked crepes with ham and cheese, sautéed mushrooms, spinach or cooked chicken. They make a lovely light lunch or brunch.

Storage:

Allow leftover crepes to cool completely before storing them. Place a sheet of baking paper between each crepe, then keep them covered in the refrigerator for up to 2 days.

Nutrition