When I’m craving homemade soft, buttery and fluffy crêpes this recipe ticks all the boxes for me. These crêpes are incredibly easy to make as the batter can be made in a blender or just in a mixing bowl with a whisk. The batter also doesn’t require chilling before cooking but it can also be make ahead of time. The only way I like to serve my homemade crêpes is with chocolate hazelnut spread but the neutral flavour of these means you can serve and top them with anything that takes your fancy!
With Shrove Tuesday approaching next week it’s time to share one of my favourite pancake recipes. Shrove Tuesday or Pancake Day is a day we celebrate and eat lots of homemade pancakes. The reason is that it uses up butter, eggs and other items that are given up for Lent. However as much as I love pancakes I’ve always preferred crêpes for some reason and this Nigella recipe has never let me down.
This is kind of dessert I could eat forever and I would be happy. I can’t think of anything more appetising than a thin crispy pancake packed full of warm and gooey Nutella, whipped cream and strawberries or raspberries.
These crêpes make an awesome weekend breakfast. They’re light, airy and delicious with the warm, oozy Nutella spilling out.
Crêpes are great served with savoury fillings such as a ham, cheese and mustard. Another favourite of ours is lemon juice and sugar, it’s such a fresh and sweet flavour combination. The list and choices is endless!
30g/2 tablespoons unsalted butter, plus extra for cooking
150g plain flour
1 large free-range egg
1. Melt the butter and allow it to cool slightly.
2. In a blender or mixing bowl blend/whisk the flour, milk and egg until combined. Now add the melted butter and combine until you have a smooth and thin pancake batter. If there are any lumps in your batter, pass through it through a sieve.
3. Heat a small amount of butter in a small pan. Once melted carefully wipe away any excess butter. Take roughly 2-3 tablespoons of the pancake mixture into the pan and swirl around until a thin, crisp pancake forms covering the base of your pan. It will only take about a 1 minute to cook on one side. Now flip over and cook on the other side for about another 30 seconds until lightly coloured. Once cooked place on some baking paper and keep warm in the oven.
4. Repeat the above step with the remaining batter. Serve the crêpes warm with a choice of fillings and toppings.
5. For the Nutella crêpes spread 1-2 tablespoons of Nutella inside each crêpe and fold. Finish with a light dusting of icing sugar and optional whipped cream and berries if desired.
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