Serve warm. Don’t complicate it. Just perfect crepes — thin, golden, and ready for your wildest toppings.
🍳 Yield:
~12 crepes
⏱ Time:
10 min prep · 1 min per crepe · 12–15 min total cook
📝 Ingredients
- 6 eggs
- 1 TBLS castor sugar (optional – use 1 tsp salt for savoury)
- 30 ml vegetable oil (1½ tablespoons)
- 500 ml full cream milk
- 250g plain flour, sifted (Bakers flour is best)
👩🍳 Method — Pick your weapon
Mixing Tips — REAL TALK:
- Stand Mixer, Ninja, or Kenwood: Throw everything in — flour, eggs, milk, oil, sugar. Start low, then ramp up until smooth.
- Whisking by hand: Start with wet ingredients. Whisk until smooth. Gradually sift in flour, whisk constantly to avoid lumps.
- Wooden Spoon 1995 style: Wet, dry, all together. Stir with determination. Strong wrist = silky batter.
🔥 Cooking Time
- Heat a non-stick pan over medium. Swirl a bit of oil. Look for a blue wisp of smoke — the pan’s ready.
- Pour in a ladle of batter, swirl to coat the pan thinly.
- Cook until the edges lift and the base is golden. Flip (once the top dries).
- Cook the second side 15–30 seconds. Stack and cover as you go.
- First crepe disaster? Give it to the dog. Let it cool first — they have feelings too.
🍫 Fillings — Go Wild
- Nutella
- Banana slices
- Strawberries
Warm crepes in the microwave for 10 seconds — no regrets.
🍯 Toppings — Pile it On
- Lemon juice & honey
- Golden syrup
- Whipped cream & berries
- Maple syrup & butter (the forever classic)
👩🍳 Chef’s Notes:
- Makes about 12 crepes. Halve if you must, but why?
- Freeze leftovers: layer with baking paper and seal airtight.
- Blue smoke is only for first heat-up. After that, medium heat and confidence.
- Keep cooked crepes covered to stay soft and flexible.
🥓 Savoury Version:
Skip the sugar. Add a pinch of salt. Fill with eggs, cheese, spinach, mushrooms — whatever needs rescuing from the fridge.
Crepes don’t care how fancy your gear is. They just want heat, a pan, and someone who’s hungry.