*This post may contain affiliate links. Please see my disclosure for more details!*
Deliciously easy and amazing Crepes – perfect recipe for Pancake Day!
With only two weeks to go until Pancake Day/Shrove Tuesday I am sharing with you my perfect crepe recipe for easy crepes on the day – and for any other day of the year of course. The recipe is basic, but it works. I have used this recipe for years, and it has never failed me – and I know it’ll work for you all too! There is only one MAJOR problem when it comes to pancakes and crepes… I always have a struggle when working out what to cover my pancakes and crepes in an what to fill them with, so I tend to use a bit of everything. (as you can see in my pictures!)
The lovelies over at Andrew James UK sent me over their Crepe Maker to review and I jumped at the chance – any old excuse to make some more crepes & pancakes and I am on it! The Crepe Maker is an ideal product if you want to make many pancakes and crepes for a long time – such as if you’re making them for your whole family!
The Crepe Maker comes with some tools to help you; a Ladle, spatula, oil brush, and a batter spreader so that its easier to use! I must admit that at first, I didn’t realise the batter spreader was what it was – I thought I had to pick up the whole machine and practically twirl it around to spread the batter out, but once I clocked it – it was great! It took me a couple of goes to start getting the crepes circular, but once you get it – its easy! (Just like the first couple of pancakes being dud anyway!) My only niggle is that it takes a tad longer to cook then just a regular pan, but thats just because I’m impatient and want my pancakes NOW but otherwise, the product is lovely in my opinion.
This recipe makes 6-8 Large Crepes!
– 125g Plain Flour
– 1 Large Egg
– 1 Egg Yolk
– 300ml Semi Skimmed Milk
– Sunflower oil for greasing
– Chocolate Spread
– Golden Syrup
– Cookie Butter
– ETC! The choices are endless.
1) In a large mixing bowl, sift in your plain flour – Make a small well in the centre and add the egg and egg yolk.
2) With a Large whisk, start whisking the eggs into a small amount of the flour, whilst also pouring in the milk slowly – you’ll end up whisking a small area, and then gradually as more milk is added, taking a larger circle and gradually whisking in more flour each time – this prevents a lumpy mix! Leave the mixture to set for at least 15 minutes or so (I do 30 minutes).
3) Prep your Crepe Maker or Pancake pan etc so that its ready to go (follow the instructions on the Crepe Maker instruction sheet) – Heat your pan to about a medium heat, and heat the maker to a medium-high heat. I use a little sunflower oil to grease the pan/maker!
4) Ladle in some of the mixture to the pan and spread evenly. (I used 3 ladles worth from the maker, as its a small ladle, but if using my home ladle I used 2/3 of it as its quite big!) Leave the crepe to cook on one side fully – it can take up to 2 minutes depending on how well your plate is heating, but can take as little as 30 seconds.
5) Once the first side is cooked, carefully slip the spatula underneath it to loosen it, and flip the crepe over – continue to cook until cooked through (Can take the same amount of time as the first)
6) Once the crepe is cooked, remove to a large plate and continue making the rest – or eat as you go! Top them with whatever you want, I gave a list of my favourites – but they can be sweet or savoury! Enjoy!
Tips and Ideas
This is very much a basic Crepe recipe, and in my opinion its best this way as you can enjoy it sweet or savoury!
If you make a large amount, they will last covered in the fridge for 2 days – but obviously fresh is best. If you want to reheat the crepes once they have cooled down, microwave them on 10 second bursts till they’re fully reheated.
Obviously my toppings are optional, they are just what I and my family like – but savoury crepes are just as good too!
Find my other Dessert Recipes on my Recipes Page!
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.