Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 8
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Batter
Pan
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; whisk or electric mixer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Mix · About 30 min
- Whisk 200 g plain flour, 3 eggs, 450 ml milk, 30 g melted butter, 15 g sugar, ¼ tsp salt smooth; rest 30 minutes in the fridge.
Cook · About 5 min
- Heat a small nonstick pan and brush with a little 20 g butter. Swirl in a thin layer of batter.
Repeat · About 1 min
- Cook 1 minute until edges release, turn and cook 30–45 seconds until set. Repeat, lightly buttering as needed.
Check: Look for this result: edges release, turn and cook 30–45 seconds until set.
Tips
- Swirl the pan immediately after adding batter.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use unsweetened oat milk instead of dairy milk.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Crepes close to serving.
FAQ
What matters most when making Crepes?
Swirl the pan immediately after adding batter.
What can I substitute in Crepes?
Use unsweetened oat milk instead of dairy milk.
Can I prepare Crepes ahead?
Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Crepes close to serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
