Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 8
Batter
Pan
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; whisk or electric mixer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Mix · About 30 min
- Whisk 200 g plain flour, 3 eggs, 450 ml milk, 30 g melted butter, 15 g sugar, ¼ tsp salt smooth; rest 30 minutes in the fridge.
Cook · About 5 min
- Heat a small nonstick pan and brush with a little 20 g butter. Swirl in a thin layer of batter.
Repeat · About 1 min
- Cook 1 minute until edges release, turn and cook 30–45 seconds until set. Repeat, lightly buttering as needed.
Check: Look for this result: edges release, turn and cook 30–45 seconds until set.
Tips
- Swirl the pan immediately after adding batter.
- Judge Crepes by the texture and doneness signs in its steps. Your pan and heat affect how long Crepes takes to cook.
Substitutions
- In Crepes, replace dairy milk with unsweetened oat milk.
Storage
- Get perishable Crepes into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Crepes within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Crepes to 74°C / 165°F, stirring or turning it for even heating. When Crepes is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
Make ahead
- Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Crepes close to serving.
FAQ
What matters most when making Crepes?
Swirl the pan immediately after adding batter.
What can I substitute in Crepes?
In Crepes, replace dairy milk with unsweetened oat milk.
Can I prepare Crepes ahead?
Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Crepes close to serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
