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Classic crêpe pancakes

Published: 25 Jan 21
Updated: 18 Mar 24

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.

Easy
February 2020

Test kitchen approved

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

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

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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

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Method

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.