Crepes
by Nigella. Featured in FEASTIntroduction
You do not have to be a devout Christian to observe Pancake Day. I couldn't let the date pass without making a batch of these: it would seem a sin against tradition, nature and greed, that other holy trinity. They're not difficult to make — just your basic crepes — and you can fill them however you like. I have to have mine as I always did as a child, that's to say, sprinkled with granulated sugar and squeezed with lemon juice. But we live in a more vulgar age now, and my children like theirs spread with Nutella.
For US cup measures, use the toggle at the top of the ingredients list.
You do not have to be a devout Christian to observe Pancake Day. I couldn't let the date pass without making a batch of these: it would seem a sin against tradition, nature and greed, that other holy trinity. They're not difficult to make — just your basic crepes — and you can fill them however you like. I have to have mine as I always did as a child, that's to say, sprinkled with granulated sugar and squeezed with lemon juice. But we live in a more vulgar age now, and my children like theirs spread with Nutella.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: approx 6 x 20cm / 8 inch crepes
- 30 grams unsalted butter melted (plus more for frying)
- 150 grams plain flour
- 325 millilitres milk
- 1 large egg
- 2 tablespoons unsalted butter melted (plus more for frying)
- 1 cup all-purpose flour
- 1⅓ cups milk
- 1 large egg
Method
- The best thing to have to make proper crêpes is a copper crêpe pan, but it’s hard to justify the expense since you’re not likely to get much use out of it. Still, I love mine. Otherwise reckon on using a shallow pan, preferably one with sloping sides, of about 20cm / 8 inches in diameter.
- Melt the butter and let cool a little.
- Put the flour, milk and egg into a blender and whiz to amalgamate. Pour into a jug and stir in the melted butter. Otherwise, just pour the flour into a bowl, whisk in the egg and milk and finally, just before making the crêpes, the melted butter.
- Heat a seasoned crêpe pan or the nearest equivalent (I like to melt some butter in one first, and then wipe it all off) and ladle 2–3 tablespoons of batter into the pan then quickly hold it up and swirl so that the batter forms a quick, thin pancake covering the base of the pan. This will cook in a minute so flip it and cook for 30 seconds to a minute on the other side, then remove the pale crêpe to a layer of baking paper.
- Continue with the rest of the batter. This is the work of moments, and crêpes, ready filled, or empty, reheat very well in a microwave.
- The best thing to have to make proper crêpes is a copper crêpe pan, but it’s hard to justify the expense since you’re not likely to get much use out of it. Still, I love mine. Otherwise reckon on using a shallow pan, preferably one with sloping sides, of about 20cm / 8 inches in diameter.
- Melt the butter and let cool a little.
- Put the flour, milk and egg into a blender and whiz to amalgamate. Pour into a jug and stir in the melted butter. Otherwise, just pour the flour into a bowl, whisk in the egg and milk and finally, just before making the crêpes, the melted butter.
- Heat a seasoned crêpe pan or the nearest equivalent (I like to melt some butter in one first, and then wipe it all off) and ladle 2–3 tablespoons of batter into the pan then quickly hold it up and swirl so that the batter forms a quick, thin pancake covering the base of the pan. This will cook in a minute so flip it and cook for 30 seconds to a minute on the other side, then remove the pale crêpe to a layer of baking paper.
- Continue with the rest of the batter. This is the work of moments, and crêpes, ready filled, or empty, reheat very well in a microwave.
Additional Information
MAKE AHEAD / STORE:
The batter can be made a day ahead. Cover and store in the fridge until needed and whisk briefly before using. Cooked crepes should be covered and refrigerated as soon as possible or within 2 hours of making and will keep for up to 3 days. Cooked crepes can also be frozen, wrapped in a double layer of food wrap and a layer of foil, for up to 3 months. Thaw overnight in the fridge. Reheat the crepes in a microwave in 5-10 second bursts, until hot.
MAKE AHEAD / STORE:
The batter can be made a day ahead. Cover and store in the fridge until needed and whisk briefly before using. Cooked crepes should be covered and refrigerated as soon as possible or within 2 hours of making and will keep for up to 3 days. Cooked crepes can also be frozen, wrapped in a double layer of food wrap and a layer of foil, for up to 3 months. Thaw overnight in the fridge. Reheat the crepes in a microwave in 5-10 second bursts, until hot.
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Show more commentsThese are a winner, it's our go to recipe for Pancakes! Love it!!
We eat these crepes with Indian pickle which is very spicy and tangy....yet yummy. These are my granny's favorite!!!
Love the sugar/lemon sprinkle on the top! That’s the way my mum made them too, back in the day, and I still enjoy that tangy touch.
Hello, I am French and have been making crepes for as long as I can remember...but I never put in melted butter into the batter!!! This is a first for me :). We may put in some spirit like Rhum/orange liqueur to give it a nice taste and some put even a pinch of salt. You can also add lemon/orange zest to the batter. I like to spread honey or Maple sirup or jam or Chocolate spread and sometimes just fruits & sprinkle some sugar over, roll them up and eat them like that. They are delicious and much lighter than their American version (pancakes)
If you're in high altitude, make sure to add an additional egg, and at least a half cup of flour. I recommend adding a tad more vanilla extract and a teaspoon of sugar.
I made them on a well-seasoned cast iron pan and it worked great.
This recipe makes excellent crepes! Well liked by all The kids. Thanks!
My Favorite kind of Crepe! My Crepe pan is at least 35 years old.I freeze batches and enjoy whenever I crave that just made flavor...Fast and simple is with cinnamon sugar and butter, folded in quarters! Love Nigella!
An old favourite with my kids 15yrs ago and still in their 20s makes yum comments from good old BLUE PETER and so simple. Make your crepe put it into a cup or Trimble with some hanging over the edges, put chopped banana in and a dollop of vanilla ice cream, fold over the top and pop it out, it will hold its shape , pour over melted( true nigella, not fattening, much) mars bar ,if you add a bit of milk to the melted mix it's not as heavy...now and again, won't kill you????
I've had my copper pancake pan for 10 or 12 years but could never make it work well, so a few years ago got a pair (2 pans halve your cooking time) of specialist but cheapo, lightweight, non-stick pans and they do the job excellently well. It's true that children love pancakes; 30-odd years ago, as a single dad, I made pancakes for my 2 little daughters, aged about 4 to 6, and 2 little friends. I cooked while they ran in and out of the house to play and to eat pancakes when they were ready. In the course of the afternoon they consumed 4 batches - enough for 16 adults!
Just made this. I usually go for American pancakes, but fancied making crepes like mum used to make with a half lemon and a bowl of sugar. Fantastic and just like she used to make. A Nigella recipe never fails.
Like all Nigella recipes - absolutely perfect - everytime I make it! Thanks.
I tried your recipe this is very delicious. My family love crepes in breakfast but in weekdays when we don't have enough time but your idea to freeze it is fantastic. I just love your way to have the delicious crepes even on weekdays.