Classic crêpe pancakes
- February 2020
- Makes 5-6
- Hands-on time 20 min, plus resting
The perfect pancakes made flippin’ easy: make Shrove Tuesday a night to remember by following this classic crêpe recipe. We promise it’ll have everyone rolling up for more.
Fancy taking your pancake-making skills to the next level? Follow these six handy tips on how to make perfect, simple pancakes every single time.
- Vegetarian recipes
- 3.9g (1g saturated)
- 18.3g (2.4g sugars)
- 125g plain flour
- 1 medium free-range egg, beaten
- 275-300ml semi-skimmed milk
- Vegetable oil or butter for frying
- Caster sugar and lemon wedges to serve
- Sift the flour with a pinch of salt into a large bowl. Make a well in the centre, pour in the egg, then slowly whisk in enough milk to make a smooth batter with the consistency of single cream. Set aside to rest for at least 20 minutes.
- Heat a 26-28cm frying pan over a medium heat. Once hot, lightly oil the base of the pan. Add a small ladleful of batter, then tilt the pan to swirl the batter evenly over the base.
- Cook for 1-2 minutes until the pancake is set, golden underneath and coming away from the pan at the edges. Loosen the pancake with a palette knife, then flip and cook for a further 30-60 seconds until golden on both sides.
- Slide the pancake onto a plate, then repeat until all the batter has been used up.
- Serve with lemon wedges for squeezing and sprinkle with caster sugar.
Make the batter a few hours ahead, then leave to rest in the fridge until you’re ready to cook.
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