Crepes

Ingredients

• 156 g (1 1/4 cups)unbleached plain flour
• 30 g (1/4 cup)wholemeal flour
• 1 tsp (5 ml)salt
• 1 tsp (5 ml)sugar
• 3 largeeggs
• 360 ml (1 1/2 cups), plus a little more if needed to reach a maple-syrup-like consistencywhole milk
• 28 g (2 tbsp), meltedunsalted butter

Instructions

1. 1

   Mix the wet ingredients

   Whisk the eggs until well blended. Stir in the milk and melted butter.

2. 2

   Combine and rest

   Pour the egg mixture into the dry ingredients and stir slowly until combined; a few small lumps are fine. Leave the batter to rest for at least 30 minutes, or make it a day ahead. Check that it has the consistency of maple syrup, adding extra milk if it is too thick.

3. 3

   Prepare the pan

   Heat a well-seasoned crêpe pan over medium heat. Add a small pat of butter, then wipe it away so only a thin residue remains.

4. 4

   Cook the first side

   Pour in just enough batter to coat the bottom thinly as you swirl the pan; the amount depends on the pan's size. Cook until the underside is golden brown, about 1–2 minutes, with thin, lacy edges.

5. 5

   Flip and finish

   Turn the crêpe over and cook for another 30–60 seconds. Repeat with the remaining batter.

6. 6

   Add a filling

   Fill the crêpes as they come off the stove. Suggested favourites include chocolate hazelnut spread, fruit preserves with butter, ham and cheese (with the cheese melted and ham fried), fresh fruit and cream, maple syrup or marmalade.

What are crêpes?

Crêpes are very thin pancakes associated with France, served with fillings folded or rolled inside. Their mild flavour works with both sweet and savoury toppings.

This version combines plain and wholemeal flour, giving the batter a little more depth while keeping the crêpes thin enough to fill easily.

Nutrition and macros by portion

The nutrition label shows one serving as written: 329 calories, 14g protein, 40g carbs, 13g fat.

The flour and milk provide most of the carbohydrates, while the eggs contribute protein and the butter, eggs and whole milk supply much of the fat. The estimate is for the plain crêpes, without fillings; balance the plate with fresh fruit or add a savoury filling such as ham and cheese.

Why use two flours?

Plain flour: it makes up most of the batter and helps the crêpes stay delicate.

Wholemeal flour: a smaller amount adds a slightly nuttier taste without making the batter too heavy.

Resting the batter

Resting: leave the mixed batter for at least 30 minutes so the small lumps can dissolve, as described in the method. It can also be prepared a day ahead.

Consistency: after resting, check that the batter flows like maple syrup. Add a little extra milk if it seems too thick to spread around the pan.

Getting a thin, even crêpe

Butter the pan: use a small pat, then wipe it away so the surface has only a light coating. This helps prevent sticking without leaving excess butter in the pan.

Swirl quickly: add only enough batter to cover the base and tilt the pan straight away. A thin layer and lacy edges are cues that you have used the right amount.

When are they done?

First side: cook for about 1–2 minutes, until the underside is golden brown. The edges should look thin and delicate.

Second side: flip and cook for 30–60 seconds more. Keep the pan at medium heat and adjust it if the crêpes brown too quickly.

Sweet and savoury fillings

Sweet: try fruit preserves with butter, fresh fruit and cream, maple syrup, marmalade or chocolate hazelnut spread.

Savoury: ham and cheese make a filling option; the recipe suggests frying the ham and melting the cheese. Add fillings as the crêpes come off the stove.

Recipe notes & tips

• Let the batter rest for at least 30 minutes so small lumps can dissolve.
• Check the rested batter's consistency before cooking and thin it with extra milk if needed.
• Wipe the butter around the pan so only a light residue remains.
• Swirl the pan as soon as you add the batter to coat the base thinly.
• Use the underside's golden colour as your cue to flip.
• Serve or fill each crêpe as it comes off the stove.

Variations

• Chocolate hazelnut: spread it over a warm crêpe before folding.
• Fruit preserves: pair them with butter for a sweet filling.
• Ham and cheese: fry the ham and melt the cheese before filling.
• Fresh fruit: serve the crêpes with fruit and cream.
• Maple syrup: drizzle it over the crêpes just before serving.
• Marmalade: spread it inside for a citrus-flavoured filling.

Common mistakes to avoid

• Skipping the rest: the lumps may remain; leave the batter for at least 30 minutes.
• Batter too thick: it will be harder to spread thinly; add a little extra milk.
• Too much batter: the crêpe will be thick; use only enough to coat the pan's base.
• Excess butter: it can leave the pan greasy; wipe it down to a light residue.
• Flipping too soon: the first side may not be golden; wait about 1–2 minutes and check the underside.

How to store

The batter can be made a day ahead, as noted in the method; cover it and keep it refrigerated. Cooked crêpes can be refrigerated in a covered container and gently warmed in a pan before serving.

Frequently asked questions