Homemade Crepes


3 large free-range eggs

125 g plain flour

250 ml milk

unsalted butter


Crack the eggs into a bowl, add the flour, milk and 1 pinch of sea salt, and combine until smooth. Use a blender as this will keep it quick and easy.

Leave to stand for 15 minutes. If using a blender, pour mixture in bowl first before leaving to stand.

Melt the butter in a large non-stick frying pan on a medium heat, tilt the pan so the butter coats the surface.

Pour a ladle of the batter mixture and tilt again, so that the batter spreads all over the base. Cook for 1 to 2 minutes, or until it starts to come away from the sides. Once golden underneath, flip the pancake over and cook for 1 further minute, or until cooked through.

Serve straight away with your favourite topping. Ours is classic lemon and sugar.

TIP: If you want to turn this into a thicker style pancake, swap the plain flour for self-raising, and when adding a ladle to the pan don’t spread it around the base.


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