Basic crepes

September 14, 2013 (Last Updated: January 11, 2019)

Basic crepes


  • 300g cake flour
  • 10ml (2 tsp) baking powder
  • pinch salt
  • 2 large eggs
  • 750ml (3 cups) milk
  • 30g butter, melted



For the crêpes, combine all the dry ingredients in a bowl. Whisk together the eggs, milk and melted butter, then whisk into the dry ingredients to form a smooth batter. Allow to stand, 30 minutes.


Heat a 22cm non-stick pan over medium heat and grease well. Pour about 60ml (¼ cup) batter into the pan and swirl to form a thin coating. When the edges curl and begin turning brown, flip the pancake over and fry on the other side, 1 minute. Repeat with the remaining batter.


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