Master our fool-proof crepe recipe to ensures perfect pancakes every time – fancy flipping skills are optional.


  • 110g plain flour
  • 2 large eggs
  • 300ml milk
  • 1 tbsp sunflower or vegetable oil, plus a little extra for frying
  • Lemon slices to serve (optional)
  • Icing sugar to serve (optional)
  • Lemon curd to serve (optional)


  • Stainless Steel French Whip (#SF12)
  • Stainless Steel Mixing Bowl, 1.7 L (#827)
  • Measuring Spoon Set (#722)
  • Single Serve Glass Jars with Lids, 120 ml (#SGJ4)
  • Lunara Collection Platter, 27cm dia (#123515BR)
  • Flexible Measuring Cup, Set of 3 (#HSMC3)


  • Place all ingredients and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
  • Set aside for 30 mins to rest if you have time, or get started straight away.
  • Set a frying pan over a medium heat and carefully wipe it with some oiled kitchen paper.
  • When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
  • Serve with lemon sliced and icing sugar, or your favourite filling — ours is lemon curd but strawberries, Nutella, chocolate sauce works too. Or go savory with a ham and cheese filling.
  • Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.
Rebecca Redden

Author Rebecca Redden

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