Crêpes

Name: Crêpes
Total time: 58 min
Yield: 4 servings
Ingredients: 125 g Plain flour; 1 pinch Salt; 2 piece Egg; 150 ml Whole milk; 150 ml Whole milk; 75 ml Water; 30 g Unsalted butter

58 min · 25 min active · makes ~630 ml · Trivial

Delicate crêpes made with plain flour, egg, and whole milk, served for folding or rolling at the table.

See more →

Crêpes

Delicate crêpes made with plain flour, egg, and whole milk, served for folding or rolling at the table.

See more →

TOTAL TIME

58 min

ACTIVE TIME

25 min

QUANTITY

~630 ml

DIFFICULTY

Trivial

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/6

Tools0/10

Ingredients

0/6 gathered · 4 servings

125g

1pinch

2piece

300ml

75ml

30g

#	Quantity	Notes	State
1	125g	—	—
2	1pinch	—	—
3	2piece	—	—
4	300ml	—	—
5	75ml	—	—
6	30g	—	—

Tools

10 items

Serveware

1 item

Procedure

21 steps

1 of 21

Heat the oven to its lowest setting to keep finished crêpes warm while you cook the rest.

80°C

⏱ 10 min

2 of 21

Tip the flour into a large mixing bowl and make a well in the centre with your fingers.

Plain flour · 125 g

⏱ 10s

ResultPlain flour

3 of 21

Add the salt to the flour.

Salt · 1 pinch

⏱ 5s

ResultPlain flour and salt

4 of 21

Crack the eggs into the well in the flour.

Egg · 2 piece

⏱ 10s

ResultPlain flour and salt and egg

5 of 21

Pour half the milk into the well with the eggs.

Whole milk · 150 ml

⏱ 5s

ResultPlain flour and egg mixture

6 of 21

Whisk from the centre outward, gradually drawing in the flour until you have a smooth, thick batter with no lumps.

⏱ 1 min

ResultThick crêpe batter

7 of 21

Pour in the remaining milk.

Whole milk · 150 ml

⏱ 5s

ResultThinned batter

8 of 21

Add the water to let the batter down to a thin, pourable consistency.

Water · 75 ml

⏱ 5s

ResultSeasoned thinned batter

9 of 21

Whisk everything together until perfectly smooth and the consistency of single cream.

⏱ 20s

ResultCrêpe batter

10 of 21

Add the butter to a small saucepan.

Unsalted butter · 30 g

⏱ 5s

ResultUnsalted butter

11 of 21

Set the pan over a low heat and let the butter melt, removing it from the heat as soon as it is fully liquid.

⏱ 1 min 30s

ResultMelted butter

12 of 21

Pour the melted butter into the batter and whisk briefly to combine.

Melted butter · step 11

⏱ 10s

ResultButtery crêpe batter

13 of 21

Leave the batter to rest for 30 minutes so the starch granules fully hydrate and the crêpes will be tender.

⏱ 30 min

ResultRested crêpe batterused in step 15

14 of 21

Set a 20 cm non-stick frying pan over a medium-high heat until it is hot enough that a drop of water evaporates on contact.

⏱ 1 min

15 of 21

Ladle roughly 3 tablespoons of batter into the centre of the pan, then immediately lift the pan and tilt it in a circular motion so the batter spreads thinly and evenly across the base.

Rested crêpe batter · step 13

⏱ 10s

ResultCooking crêpe

16 of 21

Cook without moving until the edges look dry and lacy and the underside is golden — about 1 minute.

⏱ 1 min

ResultGolden-based crêpe

17 of 21

Slide a palette knife under the crêpe and flip it in one confident motion, then cook the second side for 30 seconds until lightly spotted with gold.

⏱ 30s

ResultFlipped crêpe

18 of 21

Transfer the crêpe to a heatproof plate and put it in the oven to keep warm.

Flipped crêpe · step 17

⏱ 10s

ResultFlipped crêpe

19 of 21

Ladle another 3 tablespoons of batter into the centre of the hot pan, tilting it immediately in a circular motion so the batter spreads thinly across the base.

⏱ 10s

ResultCooking crêpe

20 of 21

Cook without moving until the edges look dry and lacy and the underside is golden — about 1 minute.

⏱ 1 min

ResultGolden-based crêpe

21 of 21

Slide a palette knife under the crêpe and flip it in one confident motion, then cook the second side for 30 seconds until lightly spotted with gold.

⏱ 30s

ResultFlipped crêpe

Total Time58 min

#	Product	Tool	Action
1	—	80°C	Heat the oven to its lowest setting to keep finished crêpes warm while you cook the rest.⏱ 10 min
2	125 g		Tip the flour into a large mixing bowl and make a well in the centre with your fingers.⏱ 10sResultPlain flour
3	1 pinch		Add the salt to the flour.⏱ 5sResultPlain flour and salt
4	2 piece		Crack the eggs into the well in the flour.⏱ 10sResultPlain flour and salt and egg
5	150 ml		Pour half the milk into the well with the eggs.⏱ 5sResultPlain flour and egg mixture
6	—		Whisk from the centre outward, gradually drawing in the flour until you have a smooth, thick batter with no lumps.⏱ 1 minResultThick crêpe batter
7	150 ml		Pour in the remaining milk.⏱ 5sResultThinned batter
8	75 ml		Add the water to let the batter down to a thin, pourable consistency.⏱ 5sResultSeasoned thinned batter
9	—		Whisk everything together until perfectly smooth and the consistency of single cream.⏱ 20sResultCrêpe batter
10	30 g		Add the butter to a small saucepan.⏱ 5sResultUnsalted butter
11	—		Set the pan over a low heat and let the butter melt, removing it from the heat as soon as it is fully liquid.⏱ 1 min 30sResultMelted butter
12	Melted butterstep 11		Pour the melted butter into the batter and whisk briefly to combine.⏱ 10sResultButtery crêpe batter
13	—		Leave the batter to rest for 30 minutes so the starch granules fully hydrate and the crêpes will be tender.⏱ 30 minResultRested crêpe batterused in step 15
14	—		Set a 20 cm non-stick frying pan over a medium-high heat until it is hot enough that a drop of water evaporates on contact.⏱ 1 min
15	Rested crêpe batterstep 13		Ladle roughly 3 tablespoons of batter into the centre of the pan, then immediately lift the pan and tilt it in a circular motion so the batter spreads thinly and evenly across the base.⏱ 10sResultCooking crêpe
16	—		Cook without moving until the edges look dry and lacy and the underside is golden — about 1 minute.⏱ 1 minResultGolden-based crêpe
17	—		Slide a palette knife under the crêpe and flip it in one confident motion, then cook the second side for 30 seconds until lightly spotted with gold.⏱ 30sResultFlipped crêpe
18	Flipped crêpestep 17		Transfer the crêpe to a heatproof plate and put it in the oven to keep warm.⏱ 10sResultFlipped crêpe
19	—		Ladle another 3 tablespoons of batter into the centre of the hot pan, tilting it immediately in a circular motion so the batter spreads thinly across the base.⏱ 10sResultCooking crêpe
20	—		Cook without moving until the edges look dry and lacy and the underside is golden — about 1 minute.⏱ 1 minResultGolden-based crêpe
21	—		Slide a palette knife under the crêpe and flip it in one confident motion, then cook the second side for 30 seconds until lightly spotted with gold.⏱ 30sResultFlipped crêpe
Total Time			58 min

Serving

Add the crêpe to the plate in the oven, then cook the rest of the batter the same way, one crêpe at a time, stacking each on the plate as it is done, to make about 12 crêpes in all.
Bring the stack of crêpes to the table on a large flat plate and let everyone fold or roll their own as they like.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	250kcal
	9g
	11g
	6g
	28g
	4g
	0.8g
	111mg

Ingredients0/6

Tools0/10

Recipe

Crêpes

Delicate crêpes made with plain flour, egg, and whole milk, served for folding or rolling at the table.

What you’ll doYou will whisk flour, eggs, milk and water into a smooth batter, rest it for 30 minutes, then cook thin pancakes one at a time in a hot non-stick pan, tilting to spread the batter and flipping once. Each crêpe takes about 90 seconds to cook. You will stack them on a warm plate as you go.

Serves4

Total58 min

LevelMedium

Ingredients

Plain flour125 g
Salt1 pinch
Egg2 piece
Whole milk300 ml
Water75 ml
Unsalted butter30 g

Tools

Non stick frying panLarge mixing bowlOvenHeatproof platePalette knifeSmall saucepanWhiskLarge flat plateLadleOven glove

Method

Heat the oven to its lowest setting to keep finished crêpes warm while you cook the rest.

80°C10 minOven

Tip the flour into a large mixing bowl and make a well in the centre with your fingers.

10sLarge mixing bowlPlain flour · 125 g

Add the salt to the flour.

5sLarge mixing bowlSalt · 1 pinch

Crack the eggs into the well in the flour.

10sLarge mixing bowlEgg · 2 piece

Pour half the milk into the well with the eggs.

5sLarge mixing bowlWhole milk · 150 ml

Whisk from the centre outward, gradually drawing in the flour until you have a smooth, thick batter with no lumps.

1 minLarge mixing bowl, Whisk

Pour in the remaining milk.

5sLarge mixing bowlWhole milk · 150 ml

Add the water to let the batter down to a thin, pourable consistency.

5sLarge mixing bowlWater · 75 ml

Whisk everything together until perfectly smooth and the consistency of single cream.

20sLarge mixing bowl, Whisk

Add the butter to a small saucepan.

5sSmall saucepanUnsalted butter · 30 g

Set the pan over a low heat and let the butter melt, removing it from the heat as soon as it is fully liquid.

1 min 30sSmall saucepan

Pour the melted butter into the batter and whisk briefly to combine.

10sLarge mixing bowl, WhiskMelted butter · step 11

Leave the batter to rest for 30 minutes so the starch granules fully hydrate and the crêpes will be tender.

Result · Rested crêpe batter · used in step 15

30 minLarge mixing bowl

Set a 20 cm non-stick frying pan over a medium-high heat until it is hot enough that a drop of water evaporates on contact.

1 minNon stick frying pan

Ladle roughly 3 tablespoons of batter into the centre of the pan, then immediately lift the pan and tilt it in a circular motion so the batter spreads thinly and evenly across the base.

10sNon stick frying pan, LadleRested crêpe batter · step 13

Cook without moving until the edges look dry and lacy and the underside is golden — about 1 minute.

1 minNon stick frying pan

Slide a palette knife under the crêpe and flip it in one confident motion, then cook the second side for 30 seconds until lightly spotted with gold.

30sNon stick frying pan, Palette knife

Transfer the crêpe to a heatproof plate and put it in the oven to keep warm.

10sHeatproof plate, Oven gloveFlipped crêpe · step 17

Ladle another 3 tablespoons of batter into the centre of the hot pan, tilting it immediately in a circular motion so the batter spreads thinly across the base.

10sNon stick frying pan, Ladle

Cook without moving until the edges look dry and lacy and the underside is golden — about 1 minute.

1 minNon stick frying pan

Slide a palette knife under the crêpe and flip it in one confident motion, then cook the second side for 30 seconds until lightly spotted with gold.

30sNon stick frying pan, Palette knife

Add the crêpe to the plate in the oven, then cook the rest of the batter the same way, one crêpe at a time, stacking each on the plate as it is done, to make about 12 crêpes in all.

16 minHeatproof plate, Oven gloveFlipped crêpe · step 21

Bring the stack of crêpes to the table on a large flat plate and let everyone fold or roll their own as they like.

Result · Crêpes

30sLarge flat plateCooked crêpe · step 22

Printed 7 October 2026