Thin Milk Crepes
This is our base recipe for thin crepes that work just as well with honey, sweet cheese or a savoury filling. A little oil in the batter keeps them supple, so they neither tear nor stick, even without greasing the pan each time. The lacy, slightly crisp edges are our favourite part, and they are worth watching the heat for.
- Prep
- 15 min
- Cook
- 30 min
- Rest
- 25 min
- Total
- 1 h 10 min
- Servings
- 4
- Level
- Easy
- Per serving
- 430 kcal
Ingredients
Makes: about 16 crepes (22 cm / 9 in)
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Whisk the eggs
Whisk the eggs with the sugar and salt until smooth, then pour in half the milk and whisk again.
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Step 2: Add the flour
Sift in the flour and whisk to a smooth, thick batter with no lumps. Gradually whisk in the rest of the milk, then the oil.
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Step 3: Rest the batter
Leave the batter at room temperature for 20–30 minutes. It should be as thin as single cream and run off a spoon in a fine stream.
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Step 4: Heat the pan
Heat a 22–24 cm (9 in) frying pan over medium-high heat and grease it with a little butter before the first crepe only.
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Step 5: Cook the first side
Holding the pan off the heat, pour in about 50 ml batter and quickly swirl it to coat the base thinly. Cook for about a minute, until the edges are golden and lacy and the surface looks matt with no wet batter.
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Step 6: Flip the crepe
Lift an edge with a spatula, flip the crepe and cook the second side for 20–30 seconds, until lightly freckled.
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Step 7: Stack and keep warm
Stack the finished crepes on a plate and keep them covered with a lid so they stay soft. Brush each with a little butter if you like.
Tips & variations
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Tip
The first crepe is a test: it shows whether to raise the heat or thin the batter with a spoonful or two of milk if it spreads too slowly.
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Tip
If the crepes tear when you flip them, let the batter rest another 10 minutes and wait until the surface is fully matt before turning.
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Variation
For savoury fillings, cut the sugar to 1 tsp — the crepes then suit chicken and mushrooms, liver or smoked salmon.
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Storage
Wrapped in cling film, crepes keep in the fridge for up to 3 days. Freeze them interleaved with baking paper for up to 2 months.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 430 kcal | 1,720 kcal |
| Protein | 14 g | 56 g |
| Fat | 19 g | 76 g |
| Carbohydrates | 49 g | 196 g |
Approximate values calculated from standard ingredient data.
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