Basic crepes

Believe it or not, despite enjoying numerous crepes during our time in Paris, I have never attempted to make them myself.  For some reason, I always assumed that crepes would be difficult to make.

Over the weekend I felt like something decadent for breakfast, but we had very little in the fridge and desperately needed a grocery shop.  A quick google made me realise that crepes are actually very simple, and really are a basic that I should know how to make.

The recipe I used wasn’t really enough for both of us for brekky, so I have doubled it below to suit 2-4 people, depending on how hungry you are – should make ~16 crepes.


  • 2 cups (300g) plain flour, sifted
  • a pinch of salt
  • 4 eggs
  • 2.5 cups (620ml) milk
  • 30g butter, melted

Sift flour and salt into a large bowl.  Whisk eggs, milk and melted butter together.  Add the liquids to the flour bowl and whisk until smooth.  I chose to put mine through a sieve to make sure it was super smooth.

Let the batter rest for ~30mins (I skimped on time a bit but let it rest at least for 15min).

Heat a non-stick frypan and add a little oil/butter.  Add around 1/3 cup of batter (or to your preference) and cook until lightly browned on either side.

Serve with sugar and lemon.  I also served some with cinnamon sugar – or experiment and make up your own flavours!

Photo from: my camera

Recipe from:

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