Follow ‘easy’ five-minute crepe recipe that only has two steps – tastes amazing
Unlike thick American pancakes that can be quite heavy, crepes are thin, lacy pancakes which are lighter and much easier to make than they look.
Crepes can be served by themselves, or used as wafer-thin wrappings for a variety of foods.
They are so versatile as they can be served for lunch or dinner, as an appetiser or the main course — and most importantly for dessert.
Cassie Best, food director for BBC Good Food has shared her “easy” crepe recipe that can be prepped in five minutes.
The description of the recipe reads: “Use this easy crepe mix to make sweet or savoury pancakes. There’s enough batter to make a main course and dessert for a family of four.”
READ MORE: ‘Easy’ recipe for ‘perfect’ homemade chips – ‘fluffy’ interior and ‘crispy skin’
175g plain flour
Three large eggs
Sunflower oil, for frying
1. Start by adding the measured-out flour to a large jug or bowl, crack in the eggs, and add half the milk and a pinch of salt. Either whisk or blend all these ingredients together until a smooth, thick batter is formed.
After, add the remaining milk and whisk again. Set this aside for at least 30 minutes.
2. Heat a large non-stick crepe pan or frying pan and add a drizzle of oil, then wipe out the excess with kitchen paper.
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When the pan is hot, add enough batter to just cover the surface, swirling it and pouring any excess back into the bowl.
The pancake should be as thin as possible. When the edges are peeling away from the sides of the pan, shake it to see if the pancake easily releases and is browning on the underside.
If not, cook a little longer. Flip and cook the other side for a minute or two. Serve, or keep warm in a low oven.
Crepes can be sweet or savoury. Savoury crepes might have fillings like ham and cheese or smoked salmon with cream cheese.
A little sugar may be added to the batter for a sweet crepe, or the crepe might be unsweetened but sprinkled with sugar and drizzled with lemon, or spread with berries and ice cream. The possibilities are endless.
Taking to the comments section, users who had tested out this recipe shared their thoughts.
Billie Robson said: “Great recipe! Got 12 pancakes out of it using a 20cm frying pan and pouring them thinly, then quickly rotating the pan to cover it all! Great to make ahead and reheat, they store well in the fridge.”
Maisie Blake wrote: “This is an amazing recipe I make it all the time.” Phoebe Shipman commented: “Nice, it’s quick, easy and they’re delicious. The ingredients are easy to get.”
Scarlett Foster replied: “These pancakes are perfect, they taste amazing.” Sarah Norton added: “These crepes are delicious! So yummy and are delicious. Five stars.”
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