Pancake day is one of my favourite holidays (if you can call it that). However, now that I am living with a French man pancake day now means crepes. This is something I’ve got totally on board with, especially after making them in France following his mother’s recipe. So today I thought I’d share this ultimate crepe recipe with all of you!
This recipe will make around 6 crepes, so just double your quantities if you are needing to make more. I have to say, they are absolutely delicious and after making these you may doubt why you ever made American pancakes instead.
125g plain flour
Pinch of salt
Dash of vanilla essence
Butter or oil (for the pan)
- Whisk together the egg, milk and vanilla essence in a bowl
- In another bowl, mix the flower and salt.
- Gradually sift in the flour mixture into the egg and milk mixture, whisking until combined. You should end up with a watery consistency, hopefully with no lumps!
- Heat up a frying pan and add a bit of butter or oil. Use a sheet of kitchen roll to spread the oil evenly around the pan, so there is only a thin layer.
- Take around half a ladleful (approx. 2 tbsp) of mix and add to the pan. Swirl the pan until you get a circle.
- Start flipping!
I normally serve mine with lemon and sugar, because it is classic and always tastes amazing. But Nutella, strawberries, cream or peanut butter would all be amazing toppings too! It is such an easy crepe recipe, but I am a big believer in keeping things simple.
Do let me know if you’re going to be making pancakes on Tuesday! I will probably end up making some for breakfast again, although I might give some protein pancakes a go. They won’t be nearly as good as these crepes, but I’m gonna try them anyway!