Make these classic crêpes, then check out our American pancakes, crêpes suzette, vegan crêpes and more pancake recipes.


  • 300ml semi-skimmed milk
  • 100g plain flour
  • 1 tbsp (optional) caster sugar
  • 2 eggs
  • 1 tbsp melted butter, plus more for frying
  • fresh fruit, hot chocolate sauce and whipped cream, to serve (optional)


  • STEP 1

    Put the milk, flour, sugar, eggs, melted butter and a pinch of salt in a blender and whizz until smooth, and the consistency of single cream. Rest for 10-15 minutes.

  • STEP 2

    Heat a small teaspoon of butter in a non-stick crêpe pan, or a 15cm frying pan, and brush around the base of the pan with a silicone spatula or piece of kitchen paper. Add a small ladle of the mixture to the pan, and tilt the pan to thinly coat the base. Cook for 1-2 minutes until the edges release from the side of the pan, then flip and cook for a further 1 minute until lightly brown. Repeat until you use all the batter, you should have about 12 crepes. Keep warm in a low oven while you cook the rest.

  • STEP 3

    To serve, add the fruit, chocolate sauce and whipped cream, or serve with a squeeze of lemon juice and a sprinkling of sugar.


Anna Glover profile
Anna GloverSenior food editor

Goes well with


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