Easy To Make Crepes (Printer-Friendly)
Delicate, buttery crepes made effortlessly with simple ingredients—ideal for sweet or savory servings any time.
# What You'll Need:
→ Batter
01 -
250 ml whole milk
02 -
125 g plain flour
03 -
2 large eggs
04 -
30 g unsalted butter, melted (plus extra for greasing)
05 -
Pinch of fine salt
# Steps to Follow:
01 -
In a medium bowl, whisk together the flour and salt until evenly combined.
02 -
Make a well in the centre of the flour mixture and add the eggs and approximately half the milk. Whisk until a smooth, lump-free batter forms.
03 -
Gradually whisk in the remaining milk followed by the melted butter, mixing until the batter is thin and flowing.
04 -
Allow the batter to rest at room temperature for 5–10 minutes to relax the gluten and minimize bubbles.
05 -
Heat a non-stick frying pan (20 cm diameter) over medium heat. Lightly brush with melted butter to coat the base.
06 -
Pour approximately 50 ml of batter into the hot pan, swirling immediately to coat the base in a thin layer. Cook for 1 minute or until the surface has set and the underside is lightly golden.
07 -
Loosen the edges if necessary, flip the crepe with a spatula, and cook for a further 30 seconds to 1 minute until just set and speckled golden.
08 -
Transfer to a warm plate and continue, greasing the pan as needed, until all batter is used. Serve immediately with preferred toppings.
# Extra Suggestions:
01 -
Resting the batter is essential for achieving delicate, tender crepes and allows the gluten to relax.
02 -
If using plant-based milk, results will be slightly less rich but remain soft and pliable.
03 -
For crisper edges, substitute oil for butter when greasing the pan.