This simple crepe recipe is so easy and quick to make – fill them with your favourite sweet or savoury fillings!
Everyone in my house adores pancakes. Whether it’s the thick, fluffy American style pancakes or these thin, lacy French crepes, we love them all.
Since today is Shrove Tuesday in the U.K., I thought it would be the perfect time to share my recipe for easy crepes.
They are incredibly versatile – you can fill them with whatever your heart desires. Here’s a few ideas:
Fill the pancakes with whipped cream, drizzle with sticky toffee sauce and sprinkle with chopped nuts – just like these sticky toffee pudding pancakes!
Nutella and chopped strawberries
Sliced bananas, toffee sauce and ice cream
Vanilla apples, Greek yoghurt and granola sprinkled on top
Caramelised oranges and Greek yoghurt
S’mores pancakes – fill with mini marshmallows, pop under a hot grill for 30 seconds until the marshmallows have melted, then top with melted chocolate and crushed digestive biscuits
Fill with minced beef ragu and top with grated cheese for bolognese pancakes.
In a similar vein, you could also fill the crepes with Chilli con carne and serve with sour cream, grated cheddar and sliced jalapeños
Chicken and ham in a creamy white sauce
Ham and cheese
Smoked salmon, asparagus and cream cheese
While all of the above are delicious, it’s pretty hard to beat the classic lemon and sugar.
How do you make perfect crepes?
All you need to make delicious crepes are a few basic store cupboard ingredients.
Pinch of salt
Sunflower or vegetable oil
While you can of course make crepes by whisking the mixture by hand, I find it much easier to use a blender – this pretty much eliminates the risk of a lumpy batter.
Do remember to stop the blender the minute the mixture is smooth though, or you’ll overwork the gluten and end up with tough, rubbery crepes.
If you have time allow the crepe mixture to rest for a minimum of 30 minutes. I’m not sure of the exact science behind it, but it will make the pancakes smoother and lighter.
The trickiest part of making crepes or any pancake recipe is getting the heat at the correct temperature. Too hot and the crepes will burn before they are cooked through, not hot enough and they’ll take forever to cook and they won’t have that lovely light golden colour.
Place a large non stick frying pan on a medium heat and after a few minutes, place a small knob of butter in the pan. If it starts to sizzle straight away without browning immediately, then your pan is the right temperature for the crepes.
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Simple Crepe Recipe
- 250 g plain flour
- A small pinch of salt
- 3 large eggs beaten
- 1 tbsp sunflower or vegetable oil
- 500 ml milk
- About 25g butter for the pan
- To make by hand, place the flour and pinch of salt in a large mixing bowl and make a well in the centre.
- Add the beaten eggs and oil. Mix the ingredients with a whisk and start to gradually add the milk, whisking all the time until the mixture is smooth and lump free.
- The batter should be the consistency of single cream.
- Alternatively, blend all the ingredients in a blender, switching the power off the second the mixture is smooth.
- Allow the batter to rest for a minimum of 30 minutes.
- Place a large non stick frying pan over a medium heat.
- Place a small knob of butter in the pan and wipe the excess off with a paper towel.
- Using a ladle, pour some crepe batter and tilt the pan slightly to spread the batter all over the base of the pan.
- Cook for 2-3 minutes or until the bottom of the crepe is golden brown, then toss or turn the crepe over with a spatula.
- The first crepe is always the worst one - so don't think you are doing something wrong! The next will be better, I promise.
- Repeat the process above until all of the batter is used up.
- The crepes are best eaten the day you make them, but they can be re-heated the next day in a warm oven. You can also re-heat them in microwave, but they can end up a little rubbery so I do it in 10 second bursts.