Fluffy crepes

    15 min

    This batter is fluffier than your average crepe batter which actually makes them easier to flip!

    74 people made this

    Serves: 4 

    • 4 eggs
    • 240ml milk
    • 120ml warm water
    • 3 tablespoons caster sugar
    • 125g plain flour
    • 1/2 teaspoon salt
    • 120g butter, melted
    • extra melted butter for cooking, as needed

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Blend eggs, milk, warm water, caster sugar, flour and salt together in a large mixing bowl with an electric mixer until well combined into a smooth batter.
    2. Stream the melted butter into the crepe batter while continuing to beat.
    3. Heat a non-stick pan or crepe pan over medium heat. Coat the pan with a thin layer of butter.
    4. Pour a thin layer of batter onto the prepared pan; swirl the pan to ensure even coverage.
    5. Cook the crepe until browned on the bottom, 1 to 2 minutes; flip the crepe and continue cooking until the other side is browned. Serve immediately.

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    Reviews & ratings
    Average global rating:

    Reviews in English (63)


    hmmmm how to review. Number one.. they tasted good. Number two..make sure you cook them all before you take a break cuz in the 15 minutes it took for me to eat breakfast, the batter was flat and the remaining crepes/pancakes were greasy. Three....The amount of butter seems excessive (hence the greasy pancake when the batter had settled) so if I made them again I would add just a couple tablespoons of butter.  -  21 Jun 2012  (Review from Allrecipes US | Canada)


    I really enjoyed this recipe. I have been making one of the other one's listed on this site for quite a while and just wanted to try something different. Even though the ingredients are very similar, these Swedish Pancakes came out much more fluffy. They were fluffy but dense at the same time. Tasted delicious with some powdered sugar on top.  -  09 May 2012  (Review from Allrecipes US | Canada)


    These turn out great for me. However, the second time I went to make it, I had to DROP CALORIES. I turned the milk into non-fat/skim, used 1 tbsp sugar (react to most fake sugars), took 1/4 c to 1 tbsp olive oil, and cut the egg yolk and just used egg whites (3 tbsp egg white purchased in a container equals a whole large egg). I also used multi-grain for the regular flour. FOR those of you who are stuck like me wanting yummy things but needing to alter, this dropped a lot of calories. I also added 1/2 tsp vanilla to add more flavor and sweetening. And, best of all, using these basic techniques for changing out, worked wonderfully. I have a great non-stick pan, and didn't even have to grease it. I can still have crepes -- but the recipe above, for people who aren't on a health concern -- ENJOY!! They are wonderful.  -  23 Jan 2013  (Review from Allrecipes US | Canada)