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CREPES

CREPES

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Makes: 6 x 20cm / 8 inch crepes

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  • Nigella Recipe
  • Vegetarian

You do not have to be a devout Christian to observe Pancake Day. I couldn't let the date pass without making a batch of these: it would seem a sin against tradition, nature and greed, that other holy trinity.  They're not difficult to make - just your basic crepes - and you can fill them however you like.  I have to have mine as I always did as a child, that's to say, sprinkled with granulated sugar and squeezed with lemon juice.  But we live in a more vulgar age now, and my children like theirs spread with Nutella.

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Ingredients

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  • 30 grams unsalted butter melted (plus more for frying)
  • 150 grams plain flour
  • 325 ml milk
  • 1 large egg
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Method

  1. The best thing to have to make proper crêpes is a copper crêpe pan, but it’s hard to justify the expense since you’re not likely to get much use out of it. Still, I love mine. Otherwise reckon on using a shallow pan, preferably one with sloping sides, of about 20cm / 8 inches in diameter.
  2. Melt the butter and let cool a little.
  3. Put the flour, milk and egg into a blender and whiz to amalgamate. Pour into a jug and stir in the melted butter. Otherwise, just pour the flour into a bowl, whisk in the egg and milk and finally, just before making the crêpes, the melted butter.
  4. Heat a seasoned crêpe pan or the nearest equivalent (I like to melt some butter in one first, and then wipe it all off) and ladle 2–3 tablespoons of batter into the pan then quickly hold it up and swirl so that the batter forms a quick, thin pancake covering the base of the pan. This will cook in a minute so flip it and cook for 30 seconds to a minute on the other side, then remove the pale crêpe to a layer of baking paper.
  5. Continue with the rest of the batter. This is the work of moments, and crêpes, ready filled, or empty, reheat very well in a microwave.

 

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  • I made a pancake batter mix up in May, it was a cooler day and I fancied some 'spam fritters' remember them from school? I'm a lover of them, well the remainder of the batter I made some thin crepes and spread them with home made mixed fruit jam, wow what a treat for desert! don't wait until pancake day to enjoy crepes or pancakes I say!

    Posted by Iain_Ware on 29th May 2011 at 10.55

  • I am about to start a new job in 2 hours and I am sitting here, craving these! The power of Nigella!

    Posted by dizzielizzie on 21st Feb 2012 at 2.33

  • Hi! My family is a big pancake -lover! I fry them on Sunflower oil,before the first cake I oil the pan.I put some oil into the pancake as well,so no need to oil the pan again.You can fill them with cottage cheese-vanilla-sugar filling,marmelade,and it is lovely with a filling of left-over stew puree and a cheese-souce on top! It can be made long before the party and only pushed into the oven 1/2 hour before guests coming.

    Posted by archeo1 on 21st Feb 2012 at 5.04

  • Oh great Crepes', We in Sri Lanka make these type of crepes and fill it with some grated Coconut mixed with either sugar, Jaggery or Golden Syrup, some crushed cardamoms and wrap it up. Try it. It is really tasty. Small kids will really love it.

    Posted by Casi on 21st Feb 2012 at 5.25

  • Hello We don't have a special pancake day in Holland we filling the pancake with bacon and cheese and than we put a little bit honey over it

    Posted by sieby56 on 21st Feb 2012 at 11.15

  • WOW pancacke day I love this. I can never get my crepes to come out right. I am going to try the blender trick that seems like it will do the trick.

    Posted by bibiwalters on 21st Feb 2012 at 17.20

  • I tried your recipe this is very delicious. My family love crepes in breakfast but in weekdays when we don't have enough time but your idea to freeze it is fantastic. I just love your way to have the delicious crepes even on weekdays.

    Posted by recipestutor on 2nd Feb 2013 at 8.24