A basic crepes recipe, is a simple staple that can be adjusted and jazzed up with whatever you like. My favourite twist is adding cocoa powder and red food colouring for some pretty red velvet crepes. It is perfect for pancakes day!
This recipe is very simple, it usually takes me about 5 minutes to get it ready. The beauty of this batter is that it can actually be made the night before. I tend to make it before bed, cover it with an air tight lid and leave it in the fridge. The only thing I need to do in the morning is give it a stir before cooking.
The cooking is also very easy. Medium heat, a non stick greased pan and a half full ladle is all you need. I use a half full ladle as I make mine in a smaller frying pan. When i use the larger pan I tend to go for a full ladle. Unlike pancakes, crepes are thin. So if you want something fluffy why not try my red velvet pancakes?
I like to use melted butter when cooking this, however coconut oil works just as well. Whatever you use, make sure to re-grease your pan in between each crepes to prevent it from burning.
I don’t add sugar to my crepes as I feel like my toppings are sweet enough. Also it gives me an excuse to pile up more cream or chocolate! When it comes to crepes, the toppings are endless. They are suitable for both sweet and savoury toppings, but lately my favourite ones are fruits and cream. My go to is a blueberry compote with extra fresh fruits and cream. However you can never go wrong with some Nutella and chopped nuts.
- Non stick frying pan
- Cooking brush
- 250 g Plain Flour
- 240 ml Water
- 240 ml Full Fat Milk
- 5 Eggs
- 60 g Unsalted Butter Melted
- 1/2 tsp Salt
- 1/2 tsp Lemon zest
- Melted butter for cooking
- In a jug whisk the water, milk and eggs
- In a large bowl stir the lemon zest, flour and salt
- Pour the liquid mixture into the dry mixture in 3 part, whisking well
- Whisk in the melted butter. You should have a runny batter with no lumps.
- Brush your pan with some butter and heat it on medium heat
- Pour in a ladle of your batter and swirl in the pan so you have one thin even layer
- Cook for about a minute then flip and cook the other side
- Repeat with the rest of the batter making sure to brush your pan with melted butter in between each crepe
- Serve with your desired topping