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How to Make Crepes (Thin Pancakes) Quick & Easy guide with lots of filling suggestions too! Great if you need a 'quick fix' dessert too!

How to make crepes or thin pancakes!

Crepes are originally from France, and are very popular throughout Europe. I really love them! They are so adaptable, you can make them as a savoury or sweet dish, often for savoury, there is a filling of cheese, eggs, ratatouille, ham etc. For sweet, it is common to add some sugar and a squeeze of lemon juice. You can add jam, fruits, whipped cream...really, these lovely pancakes are as flexible as your imagination! Crepes or thin pancakes are very popular in the U.K, particularly around February, when it is Shrove Tuesday (Start of Lent). Traditionally, people would make pancakes and then have a race, running along and flipping the pancake at the same time in a pan. Whoever got to the finish line with their pancake still in the pan was the winner! These days, Shrove Tuesday is often referred to as 'Pancake Day' with very little thought for the religious meaning.

Here, I show you how easy it is to make a basic crepe or thin pancake, which you can make ahead and chill or freeze, or eat right away. I made mine with simply sprinkling sugar and a squeeze of lemon juice, and then added some blueberries and ice cream. Go wild with your creativity and add your favourites!

Prep Time : 5 minutes

Cook Time : 2 - 3 minutes

Yield : 6 Pancakes

Ingredients: 

¾ cups or 100 g All Purpose Flour
1 Egg
1 ¼ cups or 280 ml milk
Pinch of Salt
For a basic sweet pancake after cooking:
2 -3 Tablespoons Regular Sugar for sprinkling
½ lemon (for squirting at the end)

Instructions

1. Mix all the ingredients together using a whisk and transfer to a pouring jug for ease.

2. Heat a fry pan on a LOW heat. (my pan is 11 inches in diameter so I managed to get 6 pancakes from this mixture.)

3. Add a teaspoon of butter to the pan and allow to melt, then add 3 tablespoons of the pancake mixture to the pan. Tilt and swirl the pan so the batter covers the entire base. You may need to add less or more batter depending on the size of your pan. The amount should be enough to thinly coat the pan as in the photo.

4. Be patient and after a couple of minutes, you will see the batter come away from the sides. The pancake will loosen in the pan and the bottom will turn golden brown. This is when it is time to turn or flip the pancake over and cook the other side until golden.

5. If making sweet pancakes, sprinkle some sugar on a plate and slide the pancake on to the sugared plate. Add your fillings if using, squeeze some lemon juice and fold the pancake over or roll it. You choose!

6. Repeat the above steps until all the batter is used up. You can keep these warm in a low temperature oven covered with foil whilst you cook the remaining pancakes.

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

See below for some filling suggestions.

Savory Filling Suggestions:
Add grated cheese (your favourite!)
Scrambled Eggs, thin sliced ham and top with a thick creamy cheese sauce.
Add some cooked salmon with chopped chives and a squeeze of lemon juice
Add ratatouille, fold the pancake and sprinkle grated cheese over and melt in the oven.

Sweet Filling Suggestions:

Spread your favourite jam and fold the pancake over
Add whipped cream, fruit compote or pie filling
Serve as they are with some ice cream and a sprinkle of powdered sugar
Add orange juice and sugar to the fry pan, cook until reduced then add the pancakes and heat through.

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Print

How To Make Crepes or Thin Pancakes

Prep Time

5 mins

Cook Time

3 mins

Total Time

8 mins

 

Servings: 6

Ingredients

• ¾ cups or 100 g All Purpose Flour
• 1 Egg
• 1 ¼ cups or 280 ml milk
• Pinch of Salt

For a basic sweet pancake after cooking:

• 2 -3 Tablespoons Regular Sugar for sprinkling
• ½ lemon for squirting at the end

Instructions

1. Mix all the ingredients together using a whisk and transfer to a pouring jug for ease.
2. Heat a fry pan on a LOW heat. (my pan is 11 inches in diameter so I managed to get 6 pancakes from this mixture.)
3. Add a teaspoon of butter to the pan and allow to melt, then add 3 tablespoons of the pancake mixture to the pan. Tilt and swirl the pan so the batter covers the entire base. You may need to add less or more batter depending on the size of your pan. The amount should be enough to thinly coat the pan as in the photo.
4. Be patient and after a couple of minutes, you will see the batter come away from the sides. The pancake will loosen in the pan and the bottom will turn golden brown. This is when it is time to turn or flip the pancake over and cook the other side until golden.
5. If making sweet pancakes, sprinkle some sugar on a plate and slide the pancake on to the sugared plate. Add your fillings if using, squeeze some lemon juice and fold the pancake over or roll it. You choose!
6. Repeat the above steps until all the batter is used up. You can keep these warm in a low temperature oven covered with foil whilst you cook the remaining pancakes.