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Easy crêpe-style pancake topped with figs, blueberries and cranberries
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Easy pancakes

Simple crêpe-style pancakes

Easy crêpe-style pancake topped with figs, blueberries and cranberries
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15 mins plus resting
Not Too Tricky

makes 8

About the recipe

Take this versatile crêpe recipe in a sweet or savoury direction, depending on what you fancy.


nutrition per serving

1
0
8

Calories

4
.
1
g

Fat

1
.
6
g

Saturates

1
.
7
g

Sugars

0
.
1
g

Salt

5
.
2
g

Protein

1
3
.
7
g

Carbs

0
.
4
g

Fibre

of an adult’s reference intake


Ingredients

3 large free-range eggs

125g plain flour

250ml milk

unsalted butter

Top Tip

I sometimes mix it up and swap 75g of plain flour for wholemeal to give my pancakes lovely texture and flavour.

Method

  1. Crack the eggs into a blender, then add the flour, milk and 1 pinch of sea salt, and blitz until smooth.
  2. Pour into a bowl and leave to stand for 15 minutes.
  3. Melt the butter (or a drizzle of oil if you want to be a bit healthier) in a large non-stick frying pan on a medium heat, then tilt the pan so the butter coats the surface.
  4. Pour in 1 ladle of batter and tilt again, so that the batter spreads all over the base, then cook for 1 to 2 minutes, or until it starts to come away from the sides.
  5. Once golden underneath, flip the pancake over and cook for 1 further minute, or until cooked through.
  6. Serve straightaway with your favourite topping.

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