Basic crepes

    30 min

    Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that I'm sure everyone has in their kitchen cupboards.

    431 people made this

    Serves: 4 

    • 125g plain flour
    • 2 eggs
    • 120ml milk
    • 120ml water
    • 1/4 teaspoon salt
    • 2 tablespoons butter, melted

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
    2. Heat a lightly oiled flat griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 60ml for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
    3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a fish slice or spatula, turn and cook the other side. Serve hot.

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    Reviews in English (2269)


    Intried this once and it made amzing pancakes but the batter was really lumpy but i couldnt be bothered sifting the flour. I made it this time but it wasnt lumpy. This is what i did. Add the flour not sifted (who can be bothered). Then i added one egg whisked it and added the other one. Add in half of the milk then whisk it then add the other half. Each time you whisk it make sure its combined. Then whilst whisking it fast i kept adding the water slowly until it was all added. I melted the butter and added the salt to the salt. I added a tablespoon then whisked it then added the rest. I kept whisking for a good two minutes without stopping and it wasnt lumpy. I also addded three tablespoons of granulated sugar at the end to make it a bit sweeter. I kept it in the fridge overnight as i needed it the next day and it tasted fabulous.  -  14 Feb 2017


    Great recipe, with ONE exception: I initially followed the directions to whisk the flour/eggs then add the wet ingredients, but this left me with VERY lumpy unusable batter. Doing the reverse - mixing the eggs & wet stuff then sifting in the flour - worked way better.  -  01 Apr 2007  (Review from Allrecipes US | Canada)


    BRILLIANT BASIC CREPES. This is a scrumptious recipe for thin, delicious German style pancakes. I'm a professional musician and recording artist, and I often find myself in the kitchens of recording studios, trying to make something edible from the staple ingredients studios keep in their kitchens. Well, this recipe is it!!! Everyone has milk, eggs, salt, butter, and flour in their kitchen, and these babies whip up like a charm! Even the batter will keep in the fridge for a few days. Personally, I like to throw in about a third cup of granulated sugar and a quarter cup of powdered sugar to make them sweet and a little crispy around the edges. Just be sure to put a fresh dab of butter in the pan before pouring the batter each time. I've tried countless pancake/crepe recipes, and nothing really impressed me until this one. I recommend it most enthusiastically! Christine Anderson  -  17 Aug 2006  (Review from Allrecipes US | Canada)

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