Easy crêpe recipes

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Crêpes with espresso

Looking for an easy crêpe recipe to pick you up? Try these delicate crêpes with espresso topped with chocolate and hazelnut for an indulgent dessert on Pancake Day.

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Crêpe suzette (French crêpe recipe)

Crêpe suzette is a classic French dessert combining thin pancakes with a boozy orange sauce and we think they're perfect for Shrove Tuesday or, why not try them at your next dinner party.

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Ham and cheese savoury crêpe filling

Stuff your savoury crêpe with chunky ham and salty gruyère for a quick, comforting midweek recipe or your main meal on Pancake Day!

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Matcha mille crêpe cake (plus how to video)

Got friends coming over on Shrove Tuesday? Create this beautiful green tea-inspired cake using layers of crêpes and custard cream and dust with some matcha powder to finish.

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Toffee apple crêpes with calvados

The classic combination of warm toffee sauce and sweet apples with a calvados kick makes these pancakes impossible to resist. Ready in under 30 minutes, these are quick and easy crêpes to impress on Shrove Tuesday.

Savoury vegan crêpe

Pack this crisp vegan crêpe with garlicky mushrooms for an easy plant-based lunch or for your vegan pals on Pancake Day.

Sweet vegan crêpe

Got vegan friends coming over for Pancake Day? We make our vegan version of this French classic with plant milk and coconut oil for a plant-based sweet treat.

Healthy crêpes with roasted rhubarb compote

These elegant crêpes are served with roasted rhubarb compote. Plus, we've swapped traditional butter for coconut oil and substituted sugar with honey to lighten the batter.

Makes 6-8 pancakes

BATTER

plain flour 300g

milk 500ml

eggs 3 medium

coconut oil or sunflower oil 50g, plus more for the pan

honey 1 tbsp

ROASTED RHUBARB COMPOTE

rhubarb stalks 8, topped and tailed and cut into 5cm pieces

cinnamon stick 1

dark muscovado sugar 4 tbsp

maple syrup 4 tbsp

step 1

For the rhubarb: Heat the oven to 160C/fan 140C/gas 3. Put all the ingredients in a large baking dish, making sure to coat the rhubarb evenly with the maple syrup and muscovado sugar. Put in the oven and bake for 25-35 minutes, or until the rhubarb has softened completely.

Stir a few times during cooking to prevent the rhubarb from sticking to the dish. Once cooked, discard the cinnamon. The compote can be served hot with the crêpes or left to cool and kept covered in the fridge for up to 4 days.

step 2

For the crêpes: Whisk the flour and a pinch salt in a large mixing bowl, then make a well in the centre. In a separate bowl whisk the milk and eggs until they look like a pale omelette mixture (a few minutes) then set aside.

step 3

Heat the coconut oil and honey together in a small saucepan over a medium heat stirring constantly. When the first bubbles appear, whisk into the flour mixture, followed by the whisked milk and egg. Whisk the mixture until it's smooth–use the back of a wooden spoon against the side of the bowl to dissolve any small lumps.

step 4

Once the crêpe mixture is smooth, cover it will cling film and chill in the fridge for at least 30 minutes. Don’t worry if the coconut oil re-solidifies a little when chilled, give the batter a strong whisk and it will melt again once it hits the pan.

step 5

Heat a large non-stick frying pan or crêpe pan. Add a splash of oil, and using a heatproof spatula, help coat the pan with oil. Using a ladle, pour a spoonful of the batter into the centre of the pan, lifting and tilting the pan to circle the batter around.

The key is to make sure the batter is spread evenly to almost the edge of the pan – remember they are supposed to be thin. Once the edges begin to curl and the centre of the crêpe starts to look doughy, flip it over and cook for another few minutes until both sides are golden.

Try more of our crêpe and pancake recipes here too...