Got a mixing bowl, a frypan and 20 minutes to spare? You can make homemade crêpes! There’s no blender or resting time needed. Just mix the batter with a fork or whisk and you’re ready to start cooking.
Kids having a sleepover this weekend? I’ve got breakfast covered! Made with a handful of everyday ingredients, these crêpes are easy to make and incredibly budget friendly too. They’re thin and soft with lightly crisp edges, ready for everyone to add their favourite toppings.
Lemon and sugar is a classic, but strawberries and cream or Nutella and banana are always popular too. For something savoury, try ham and cheese, or give my cinnamon apples or maple berry sauce a go if you’re after another sweet option. Put everything on the table and let everyone help themselves!
From sleepover mornings to Mother’s Day brunch, this is a handy recipe to have up your sleeve.
Looking for more breakfast inspiration? Try my waffles or my Eggs Benedict Croissants for something a little special.
More breakfast ideas you might enjoy
Easy Homemade Crêpes
These easy one-bowl crêpes are thin, soft and ready to cook straight away. With no blender and no resting time needed, they’re perfect with your favourite sweet or savoury fillings.
Ingredients
- 2 eggs
- 1 cup (250ml) milk
- ¼ cup (60ml) water
- 1 tablespoon unsalted butter, melted
- 1 cup (150g) plain flour
Instructions
- Add the eggs, milk, water and melted butter to a medium-sized mixing bowl. Whisk with a fork or whisk until combined.
- Gradually add the flour, whisking until the batter is smooth. It should have a thin, pourable consistency.
- Preheat a non-stick frypan over medium heat. If your frypan is not non-stick, lightly grease it with butter before cooking each crêpe.
- Pour approximately ⅓ cup of batter into the centre of the hot frypan. Immediately tilt and swirl the pan so the batter spreads into a thin, even circle across the base.
- Cook for 1–2 minutes, or until the middle has set, edges begin to look lightly crisp and the underside is pale golden. Flip and cook for approximately 1 minute on the other side. Reduce the heat if the crêpes are browning too quickly.
- Transfer the cooked crêpe to a large plate and repeat with the remaining batter. Stack the crêpes on top of one another to help keep them soft and warm.
- Serve with your favourite sweet or savoury toppings and fillings.
- A note on frypan size: I use a 24 cm non-stick frypan. If your frypan is smaller, use a little less batter for each crêpe.
Notes
Top Tips
- Check the batter consistency. Crêpe batter should be much thinner than pancake batter and pour easily around the frypan. Add a little extra water if needed.
- Make sure the frypan is hot. Give it time to preheat before adding the first spoonful of batter.
- Swirl straight away. As soon as the batter hits the frypan, tilt and swirl it quickly before it begins to set.
- Expect the first crêpe to be a test run. It may take one crêpe to find the right temperature and amount of batter for your frypan.
- Keep them thin. Use only enough batter to lightly cover the base of the frypan.
- Stack the cooked crêpes. Placing them on top of one another helps trap a little steam and keeps them soft.
- Adjust the heat as you go. If the crêpes are browning before the tops have set, reduce the heat slightly.
Nutrition Facts
Calories
138Fat
5 gSat. Fat
2 gCarbs
18 gFiber
1 gNet carbs
17 gSugar
2 gProtein
5 gSodium
37 mgCholesterol
64 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
