Classic crêpe pancakes

Classic crêpe pancakes
  • Serves icon Makes 5-6
  • Time icon 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.

Nutrition: For 6

Calories
130kcals
Fat
3.9g (1g saturated)
Protein
5.1g
Carbohydrates
18.3g (2.4g sugars)
Fibre
0.8g
Salt
0.1g
Calories
130kcals
Fat
3.9g (1g saturated)
Protein
5.1g
Carbohydrates
18.3g (2.4g sugars)
Fibre
0.8g
Salt
0.1g

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. Slide the pancake onto a plate, then repeat until all the batter has been used up.
  5. Serve with lemon wedges for squeezing and sprinkle with caster sugar.

delicious. tips

  1. Make the batter a few hours ahead, then leave to rest in the fridge until you’re ready to cook. 

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