Classic French Crepes


  • 115g plain flour (or 4 oz)
  • pinch salt
  • 2 tablespoons castor sugar (can be reduced to 1 tablespoon)
  • 2 Large eggs
  • 300ml milk (10 fluid ounces)
  • 30g butter (melted and cooled)
  • sunflower oil


Step 1
Sift the flour into a bowl then add the salt and 1 tablespoon of the sugar then make a well in the centre. For sweet dessert crepes, add another tablespoon of sugar.
Step 2
Break the eggs into the well then add a little of the milk then beat together drawing the flour from the sides of the bowl. Continue to mix whilst adding the the butter and gradually the remaining milk until the mixture has a consistency of single cream.
Step 3
Cover the bowl and leave to stand for 30 minutes (or in the refrigerator for up-to 24 hours removing at least 15 minutes before use)
Step 4
When ready to cook, give the mixture another good beating
Step 5
Heat a 20cm frying pan over the heat and wipe the surface with sunflower oil using kitchen roll or similar
Step 6
Turn the heat to medium and ladle 45ml / 1/5 fl. oz. or 3 tablespoons of the mixture into the pan and immediately swirl the mixture round to cover the base of the pan thinly
Step 7
When the edges and bottom are golden; and the batter is set (usually around 1 minute); flip the crepe and repeat on the other side
Step 8
Transfer the crepe to a plate and continue to make the remainder of the crepes placing a sheet of baking paper between the crepes. The crepes can used immediately or kept in a fridge for up to 48 hours