Classic crêpes

A plate of crepes on a stone surface topped with sliced fruit and a dusting of icing sugar

Make these classic crêpes, then check out our American pancakescrêpes suzettevegan crêpes and more pancake recipes.

  • 611
  • Total time 30 minutes
  • Difficulty Easy


  • semi-skimmed milk 300ml
  • plain flour 100g
  • caster sugar 1 tbsp (optional)
  • eggs 2
  • melted 
butter 1 tbsp, plus more for frying
  • fresh fruit, hot chocolate sauce and whipped cream, to serve (optional)


  • Step 1

    Put the milk, flour, sugar, eggs, melted butter and a pinch of salt in a blender and whizz until smooth, and the consistency of single cream. Rest for 10-15 minutes.

    Step 2

    Heat a small teaspoon of butter in a non-stick crêpe pan, or a 15cm frying pan, and brush around the base of the pan with a silicone spatula or piece of kitchen paper. Add a small ladle of the mixture to the pan, and tilt the pan to thinly coat the base. Cook for 1-2 minutes until the edges release from the side of the pan, then flip and cook for a further 1 minute until lightly brown. Repeat until you use all the batter, you should have about 12 crepes. Keep warm in a low oven while you cook the rest.

    Step 3

    To serve, add the fruit, chocolate sauce and whipped cream, or serve with a squeeze of lemon juice and a sprinkling of sugar.

Take a look at more easy pancake recipes

[image id=”103148″ size=”landscape_thumbnail” align=”none” title=”American pancakes” alt=”American pancake stack with syrup being poured over it” classes=””]

Nutritional data

  • kcals 66
  • fat 2.7g
  • saturates 1.4g
  • carbs 7.5g
  • sugars 1.2g
  • fibre 0.3g
  • protein 2.8g
  • salt 0.09g

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