Classic crepes

These classic French crepes are paper thin​ and never go out of fashion.

  • Makes 16
  • 10 mins preparation
  • 15 mins cooking
Classic Crepes


Classic crepes
  • 3/4 cup (110g) plain flour
  • 1 tablespoon caster sugar
  • salt
  • 2 eggs
  • 1 3/4 cup (430ml) milk
  • 20 gram butter, melted
Topping suggestions
  • fresh strawberries, whipped cream and maple syrup
  • fresh lemon juice and caster sugar jam
  • buttered walnuts - walnuts tossed in a frying pan with a little butter until toasted


Classic crepes
  • 1
    Place the flour, sugar and salt in a large bowl. Whisk in the eggs and 3/4 cup (180ml) of the milk until smooth. Gradually whisk in the remaining milk. Cover and stand the batter at room temperature for about 1 hour.
  • 2
    Heat a 20cm crepe pan (or frying pan); brush with a little of the butter. Pour about 2 tablespoons of the batter into the pan, tilting pan so batter coats the base evenly. Cook, loosening edge with a spatula until crepe is browned lightly underneath. Turn crepe and cook until browned on other side. Transfer crepe to a plate or ovenproof dish; cover to keep warm. Repeat with remaining butter and batter, stacking crepes on a plate.
  • 3
    Crepes can be served folded in half or quarters, or filled and rolled and served with desired toppings, They can also be dusted with sifted icing sugar and placed under a hot grill to brown lightly if desired.


Suitable to freeze. Not suitable to microwave.