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.

    2896 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 & ratings
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    Reviews in English (2474)


    I am going to try the recipe but should I sift the flour or not.  -  30 Oct 2017


    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)