Crepes

Ingredients

• 250 g (2 cups)plain flour, spooned and levelled
• 420 ml (1¾ cups)milk
• 4 largeeggs
• 57 g (¼ cup)melted butter
• 12 g (1 tablespoon)sugar
• 2.5 g (½ teaspoon)salt

Instructions

1. 1

   Blend the batter

   Put the flour, milk, eggs, melted butter, sugar and salt in a blender. Blend for 20–30 seconds, until smooth; alternatively, whisk everything together in a bowl. Refrigerate for at least 30 minutes, or ideally overnight for a better texture.

2. 2

   Cook the crêpes

   Heat a cast-iron pan over medium heat. Pour 80 ml (⅓ cup) of batter into the centre, then immediately tilt the pan in a circle to spread the batter over the base. Cook for 1–2 minutes, flip and cook the other side for 30 seconds, until golden. Transfer to a plate and repeat with the remaining batter.

3. 3

   Add the toppings

   Serve with your favourite toppings. Whipped cream, maple syrup and strawberry sauce are suggested.

What are crêpes?

Crêpes are thin pancakes associated with French cooking and enjoyed in many places, including the United States. They can be served sweet or savoury, and their delicate texture makes them easy to fold or roll around fillings.

This version uses familiar pantry ingredients and a blender for a smooth batter. Resting the batter before cooking gives the flour time to absorb the liquid.

Nutrition and macros by portion

The nutrition label shows one serving as written: 476 calories, 16g protein, 56g carbs, 20g fat.

The flour and sugar provide most of the carbohydrates, while the butter and eggs contribute much of the fat. Eggs and milk also supply protein. For a more balanced plate, add fruit alongside a crêpe and choose toppings to suit your appetite.

Why the batter rests

Resting time: Chill the batter for at least 30 minutes, or leave it overnight as the recipe recommends. This helps it settle into a smoother, more cohesive mixture for spreading in the pan.

Before cooking: If the batter has thickened in the fridge, give it a gentle stir so it pours evenly.

Spreading and flipping

Quick tilt: Pour the batter into the centre of the heated pan and immediately tilt the pan in a circle. Moving promptly helps create a thin layer before the batter sets.

Flip: Wait until the first side has cooked for 1–2 minutes, then turn the crêpe and cook the other side for 30 seconds.

Look for golden edges

Doneness: The recipe’s cue is a golden-brown crêpe after cooking both sides. If the first side needs longer, let it cook a little more before flipping rather than rushing the turn.

Pan heat: Medium heat gives you time to spread the batter while it cooks. If the crêpes brown too quickly, lower the heat slightly.

A note on the pan

Cast iron: The method calls for a cast-iron pan over medium heat. Make sure the pan is heated before adding the batter.

No blender: A bowl and whisk work too; whisk until the batter is smooth before chilling it.

Serving ideas

Sweet toppings: Whipped cream, maple syrup and strawberry sauce are the suggested choices. Add them just before serving so the crêpes can be folded or rolled while warm.

For a savoury plate, serve the crêpes with eggs, cheese or vegetables. Keep the toppings separate if you want everyone to choose their own.

Recipe notes & tips

• Measure the flour by spooning it into the cup and levelling the top, rather than packing it down.
• Blend only until the batter is smooth, about 20–30 seconds.
• Let the batter rest for at least 30 minutes before cooking.
• Tilt the pan immediately after pouring to spread the batter thinly.
• Cook the first side for 1–2 minutes and the second for about 30 seconds, following the recipe’s timing.

Variations

• Strawberry sauce: Spoon it over the crêpes with whipped cream for the suggested sweet serving.
• Maple syrup: Drizzle it over the finished crêpes for a simple topping.
• Fresh fruit: Add sliced fruit alongside the crêpes for a fresh accompaniment.
• Savoury filling: Fold in cooked vegetables or cheese for a savoury version.
• Citrus finish: Add a little lemon zest to a sweet topping for a bright flavour.

Common mistakes to avoid

• Skipping the rest: The batter may be less settled; chill it for at least 30 minutes.
• Waiting to tilt: The batter can set before it spreads; tilt the pan as soon as you pour.
• Pouring too much batter: The crêpe may turn out thick; use about 80 ml (⅓ cup) for each one.
• Flipping too soon: The first side may not have cooked enough; allow 1–2 minutes before turning.
• Using heat that is too high: The crêpe can brown before it spreads; cook over medium heat and adjust if needed.

How to store

Stack cooled crêpes, cover or seal them in an airtight container, and refrigerate for up to 2 days. Reheat briefly in a frying pan over low heat, or microwave until warm. You can also freeze them with baking paper between each crêpe.

Frequently asked questions