Ingredients Jump to Instructions ↓

  1. This is our favourite recipe for crepes. It makes tender, delicate crepes that are suitable for sweet or savoury fillings.

  2. Makes 8 crepes (18cm diameter).

  3. 20ml tablespoon and 250ml measuring cup for all of our recipes.

  4. 2 large eggs (we use eggs with a minimum weight of 59g)

  5. 75g (1/2 cup) plain flour

  6. 188ml (3/4 cup) milk

  7. Oil or butter, for greasing pan

  8. Lightly whisk eggs in a medium bowl. Add half the flour and whisk or stir until the mixture is smooth. Add remaining flour and mix well to form a smooth paste. Add milk gradually, whisking or stirring between each addition to make a smooth batter.

  9. 30 minutes before using. If preparing batter more than

  10. 30 minutes in advance, cover and store in the refrigerator until required.

  11. After at least 30 minutes standing time, stir the batter before using. If your batter is lumpy at this stage, you can pass it through a fine sieve to remove the lumps. ©


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