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More Nigella recipes

Crepes

by . Featured in FEAST
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Introduction

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.

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.

Crepes
Photo by James Merrell

Ingredients

Makes: 6 x 20cm / 8 inch crepes

Metric Cups
  • 30 grams unsalted butter melted (plus more for frying)
  • 150 grams plain flour
  • 325 millilitres milk
  • 1 large egg
  • 2 tablespoons unsalted butter melted (plus more for frying)
  • 1 cup all-purpose flour
  • 1⅓ cups milk
  • 1 large egg

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.
  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.

Tell us what you think

What 11 Others have said

  • An old favourite with my kids 15yrs ago and still in their 20s makes yum comments from good old BLUE PETER and so simple. Make your crepe put it into a cup or Trimble with some hanging over the edges, put chopped banana in and a dollop of vanilla ice cream, fold over the top and pop it out, it will hold its shape , pour over melted( true nigella, not fattening, much) mars bar ,if you add a bit of milk to the melted mix it's not as heavy...now and again, won't kill you????

    Posted by Papa er1 on 29th January 2016
  • I've had my copper pancake pan for 10 or 12 years but could never make it work well, so a few years ago got a pair (2 pans halve your cooking time) of specialist but cheapo, lightweight, non-stick pans and they do the job excellently well. It's true that children love pancakes; 30-odd years ago, as a single dad, I made pancakes for my 2 little daughters, aged about 4 to 6, and 2 little friends. I cooked while they ran in and out of the house to play and to eat pancakes when they were ready. In the course of the afternoon they consumed 4 batches - enough for 16 adults!

    Posted by Antony on 21st November 2015
  • Just made this. I usually go for American pancakes, but fancied making crepes like mum used to make with a half lemon and a bowl of sugar. Fantastic and just like she used to make. A Nigella recipe never fails.

    Posted by stargirls on 4th March 2014
  • Like all Nigella recipes - absolutely perfect - everytime I make it! Thanks.

    Posted by Sushweta on 8th December 2013
  • 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 February 2013
  • 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 February 2012
  • 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 February 2012
  • 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 February 2012
  • 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 February 2012
  • 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 February 2012
  • 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
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