Basic Crepe Recipe

Final1A 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!
Final3.jpgYou 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!)
  1. Sift together the flour and salt into a large bowl. Stir in sugar.
  2. In a separate bowl or large jug – mix together eggs, milk, water, vanilla and butter.
  3. Add the wet mixture to the flour mixture while whisking constantly.
  4. Once a smooth batter has formed and everthing is well incorporated; cover with plastic wrap and refrigerate for at least 30 minutes.
  5. 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)
  6. 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.
  7. 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). 


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