25 min

    A delicious and simple recipe for brunch or a quick dessert. Serve with butter, sugar, jam or chocolate spread. Enjoy!

    133 people made this

    Serves: 3 

    • 100g (4 oz) plain flour
    • 225g (8 fl oz) semi skimmed milk
    • 1 egg
    • pinch salt

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a medium mixing bowl, whisk together the flour, milk, egg and salt.
    2. Heat a large frying pan or wok over medium high heat. When the pan is hot, add a knob of butter and lightly coat the surface of the pan with the melted butter.
    3. Pour 4 tablespoons (60ml) of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
    4. After two minutes, lift up an edge of the crêpe with a spatula to see if it is browning. When the underside has begun to brown, flip the crêpe and cook the other side until it is also brown; about 2 minutes.
    5. Repeat steps 3 and 4 to cook the remaining crêpes. Serve hot.

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    Reviews & ratings
    Average global rating:

    Reviews in English (140)


    Excellent! I haven't had crepes like this since I was little. I added an additional 1/4 cup of milk though which thinned the batter out and made it easier to make thin crepes. I read the other reviews and it sounds like they may just have their pan too hot. Start off low with just enough butter to coat the pan well. The gradually increase the heat and again decrease if it starts to turn the butter brown quickly. Reapet the bit of butter on each crepe that is cooked. This helps it get it's outer edge crispness without being dry. Yummy!  -  15 Jun 2005  (Review from Allrecipes US | Canada)


    Iv'e never had crepes before, but I really liked this recipe. One problem I had was that the first crepe used all the margarine and the skillet was too hot then to add more. Maybe butter works better.  -  18 Nov 2000  (Review from Allrecipes US | Canada)


    I liked this recipe, but I'd make a few changes... I like an eggier, softer, sweeter crepe. I'd add an extra egg or more milk to make it less tough; a tsp. of vanilla to give it a really good flavor; and I used about double the batch and a 1/2-3/4 cup for each batter. I like the big crepes! All in all, pretty good!  -  10 Feb 2007  (Review from Allrecipes US | Canada)