Soft and fluffy traditional French Crêpes are quick and easy to make from scratch. This 4 ingredient recipe is one to have ready for Pancake Day!
Originally posted in February 2015, recipe and photographs updated January 2023.
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 made ahead of time.
I enjoy serving my homemade crêpes with chocolate hazelnut spread, Chantilly cream and berries, but the neutral flavour of these means you can serve and top them with anything that takes your fancy!
With Shrove Tuesday approaching next month, I’m sharing 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.
I have very fond memories of Pancake Day growing up. We ate plate after plate of pancakes, all with different toppings!
I love big, fluffy American-style pancakes equally as much as I adore crêpes, and this Nigella recipe has never let me down – it’s a recipe I’ve made for years.
This is the kind of dessert I could eat forever and I would be happy. I love a thin crispy pancake packed full of warm Nutella, that really is dessert heaven for me!
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 ham (a vegetarian option is also brilliant too), 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 are endless!
You can even make a Crêpe Cake too! Layer each crêpe, spread with your choice of filling and continue going until you’ve used all your crêpes up – you will probably need to make a double batch of this recipe to make enough crêpes for a cake.
I made a double batch of this recipe, and that made plenty of crêpes for dessert one night and breakfast the next day. We can’t get enough of these and they use very little ingredients, which is an added bonus!
- 30 g butter (salted or unsalted)
- 150 g plain flour
- 325 ml milk
- 1 egg
- Melt the butter and allow it to cool slightly.
- 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. At this point you can chill the batter for up to 2 days before using - I always allow my batter to rest overnight, but this is optional.
- Heat a small amount of extra butter in a small pan (the pan I use is approx. 20cm / 8-inch in diameter). 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 parchment paper and keep warm in the oven - placing a layer of parchment paper in between each crêpe to avoid them sticking together.
- Repeat the above step with the remaining batter. Fold or roll the crêpes and serve warm with a choice of fillings and toppings.
- Crêpes will keep once cooked, covered for up to 3 days. They can be frozen, wrapped well for up to 3 months - when ready to serve, thaw in the fridge overnight and reheat in the microwave in 20 second bursts until hot.
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