A few days ago I posted a picture of these crepes on Instagram. I wasn’t going to share the recipe because it’s pretty simple and I was under the impression that everyone has made crepes before.
But anyway, I’ve tried a few crepe recipes over the years and this one is by far the best. It’s from a cookbook named Day to Day Cookery by I.M. Downes and my mum used the same book in high school – so it’s pretty old (sorry Mum!).
I used make these crepes when I was a kid; I would mix the batter and my mum would cook them because I wasn’t old enough to use the stove – since I was only 8 years old. Then at 10 years old, she gave me permission to use it but she would have to watch me. So I guess she didn’t fully trust me yet, and I don’t think she even trusts me now!
You can serve these with the classic combination of lemon and sugar or absolutely anything you want. I served mine with raspberry coulis and fresh raspberries. You can also double or triple the recipe.
So please give it a try; they’re the perfect breakfast if you’re looking for something sweet in the morning!
Basic Crepe Recipe
- 1 cup of self-raising flour* (see notes)
- 1/2 teaspoon salt
- 1 tablespoon of sugar
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/2 teaspoon vanilla extract (optional)
- 1 tablespoon melted butter (plus extra for cooking)
- Lemon slices and sugar, to serve (or any fillings of your choice!)
- Sift together the flour and salt into a large bowl. Stir in sugar.
- In a separate bowl or large jug – mix together eggs, milk, water, vanilla and butter.
- Add the wet mixture to the flour mixture while whisking constantly.
- Once a smooth batter has formed and everthing is well incorporated; cover with plastic wrap and refrigerate for at least 30 minutes.
- Brush the base of a small non-stick pan with butter or oil over medium heat. When hot, pour a sufficient amount of batter for 1 pancake (I like to use a ladle and pour the batter in the centre of the pan)
- Tilt the pan so the batter covers base in a thin film. Cook crepe for about 1 minute until underside is golden, then flip. Cook other side for just under a minute until golden. Transfer onto a plate, and continue for the rest of the batter.
- Sprinkle with sugar and squeeze some lemon juice on the crepes, or serve with the filling of your choice. Then roll and enjoy!
*Notes: Most recipes use plain flour, however, I prefer to use self-raising flour since it provides a better flavour and texture. But you can use plain flour and it will still taste delicious.
Crepe recipe adapted from Day to Day Cookery by I.M Downes (found on p.187).