How to make perfect French crepes

Delicate and delicious, sweet or savoury, crepes are the ultimate grown-up pancake. Here’s how to master these whisper-thin wonders. Voila!

Al Richardson

You'll need:

150g (1 cup) plain flour
310ml (1 1/4 cups) milk
2 eggs
20g butter, melted
Melted butter, extra, to grease

Step 1

Sift the flour into a bowl. Make a well in the centre. Whisk in the milk and eggs. Stir in the butter. Don't overwork the batter as this can result in tough crepes. Cover and place in the fridge for 1 hour to rest. This helps to create light crepes. The mixture should be smooth, like cream.

Step 2

Heat a little extra butter in a non-stick frying pan over medium heat until foaming. If the pan is not hot enough, the crepe may stick, and if the pan sizzles loudly when adding the batter, it is too hot. Add enough batter to thinly coat the base, and tilt the pan to create an even thickness.

Step 3

If the pan is at the correct temperature, it should take just a minute before the edge curls and the base turns golden. Use a spatula to check it - the base should be golden, lacy and thin enough to see through. Flip and cook for a further minute before transferring to a plate.

Top idea:

For a quick and easy weekend breakfast, fold crepes into triangles. Sprinkle with caster sugar or drizzle with honey, then serve with a good squeeze of lemon.