Easy

Simple French Crepes

Name: Simple French Crepes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: British
Ingredients: 120g plain flour, sifted; 250ml whole milk; 125ml cold water; 2 large eggs; 30g unsalted butter, melted; 1 pinch of salt

Prep 10 minsCook 15 minsServes 4£0.75/servingFrench Crepe

A French crepe uses the same four ingredients as a British pancake but in different proportions, with a longer rest and a hotter pan. The result is thinner, with a lacy, slightly chewy texture and a more pronounced egg flavour. The technique is straightforward: thin batter, hot pan, fast flip. These are the crepes you find at French street stalls and school canteens -- not the elaborate Suzette, just a proper crepe made well. They work with sweet or savoury fillings and take about 25 minutes from start to first crepe.

Ingredients

120g (4oz)plain flour, sifted
250ml (9fl oz)whole milk
125ml (4fl oz)cold water
2 (2)large eggs
30g (1oz)unsalted butter, melted
1 (1)pinch of salt

Method

1
Combine flour and salt in a bowl. Make a well and add the eggs. Whisk from the centre, gradually pulling in flour.
2
Add the milk gradually while whisking until smooth. Add the water and melted butter. Whisk to combine.
The batter should be thin -- thinner than single cream. Adding water as well as milk is the key difference from a standard British pancake batter.
3
Rest for at least 30 minutes, or up to 24 hours in the fridge.
Longer resting produces a better crepe. Overnight is ideal.
4
Heat a crepe pan or 20-22cm non-stick pan over medium-high to high heat. Wipe with butter using kitchen paper.
The pan should be hot enough that a drop of water evaporates immediately.
5
Pour a small amount of batter (about 60ml) into the pan and tilt immediately in all directions to create a very thin, even layer. Pour any excess back.
Speed matters here. The batter begins to set the moment it hits the hot pan.
6
Cook for 45-60 seconds until the edges are golden and lifting. Flip with a thin spatula or your fingers.
French crepe flipping by finger is a real skill. Use a spatula until you are confident.
7
Cook the second side for 20-30 seconds. Stack on a warm plate.

Pro Tips

→The batter needs at least 30 minutes to rest. Overnight in the fridge is even better.
→The pan must be properly hot. Hotter than you expect for a crepe -- medium-high to high heat.
→Pour any excess batter back into the jug. You want barely enough to cover the pan.
→The second side is always paler than the first. This is normal -- serve first-side up.

Topping Ideas

Caster sugar and lemonNutella and sliced bananaHam and cheese (fold into quarters)Strawberry jam and creamHoney and crushed almonds

Questions & answers

What is the difference between a French crepe and a British pancake?⌄

French crepes use a higher liquid-to-flour ratio (including water as well as milk), which produces a thinner batter and a lacier, more delicate result. They are also cooked in a hotter pan and for less time. British pancakes are slightly thicker, with more flour relative to the liquid.

How thin should crepe batter be?⌄

Crepe batter should be thinner than single cream and thin enough to flow freely across the pan when tilted. If you hold a spoon in the batter and lift it, the batter should run off quickly and leave only a thin coating on the spoon. If it is too thick, add a splash more water.

Can I make crepe batter the night before?⌄

Crepe batter improves with overnight resting in the fridge. Cover the bowl with cling film and refrigerate for up to 24 hours. The batter may thicken slightly -- stir in a splash of water before cooking to bring it back to the right consistency.

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