What you’ll need

Makes 15 crepes

  • 125 g plain flour
  • 2 tablespoons caster sugar
  • A pinch sea salt
  • 2 eggs
  • 300 mL milk
  • 30 g butter, melted

Step 1

Put the flour, sugar, salt, eggs and 100 mL of the milk in a large bowl. Pour in the butter and whisk together until smooth. Gradually add the remaining milk, whisking as you go to ensure there are no lumps. Take your time adding the milk to ensure that the batter is perfectly smooth and very runny. Transfer the mix to a jug, cover with plastic wrap and allow to rest in the fridge for an hour.

Step 2

Heat a large, heavy-based frying pan or crepe pan over a medium-high heat. Add a small dollop of butter to the pan, allow it to melt, then wipe most from the pan using a piece of paper towel.

Step 3

Carefully pour enough batter into the pan to thinly coat the base (approximately ¼ cup per crepe). Swirl the pan about to ensure that the base is evenly covered. Cook the crepe for 1-2 minutes or until the surface is no longer shiny and the edges are starting to brown. Flip the crepe over with a spatula and allow it to cook for a further 1 minute or until done.

Step 4

Slide the crepe onto a plate and repeat with the remaining batter.

Do I need a crepe pan?

No, you don’t need to buy a crepe pan to make amazing crepes – a heavy-based non-stick pan will do the trick. However, if you make them often and want to get the lacy finish the professionals achieve, it may be worth picking up one of these inexpensive pans. If you decide it’s time to invest, make sure you read our guide to help you select the perfect pan.

Sweet crepe ideas

Savoury crepe ideas

These savoury crepe recipes will make light work of dinner:

Tips and tricks

For even more crepe ideas, and to ensure you’ve got all the tricks covered, check out our how-to guide:

Freeze the leftovers

Crepes freeze incredibly well, so consider making a double batch to keep in the freezer. To freeze, layer the crepes between squares of baking paper. Divide into stacks of 10 crepes, securely cover each stack with foil and place in a ziplock bag. Thaw the crepes in their bags in the fridge, then reheat in the foil in a medium oven for 10 minutes.