Traditional Recipes

Simple Crepes

Whether its pancake Tuesday or any other Tuesday actually, its hard to resist the traditional French crepe. This is a super simple crepes recipe that will only take you a couple of minutes to mix up and then a couple of minutes to make. The melted butter is combined in the pancake batter meaning you do not need any oil in your pan when cooking.

Crepes are a traditional French snack but is so versatile it is also ate as parts of main meals. A crepe is considered by many as a type of pancake. The main difference between traditional pancakes and crepes are crepes have no raising agent or sugar meaning they do not rise when cooked. These delicious thin pancakes are perfect for rolling, folding or eating however you like.

120g NEILL’S® Plain Flour
120ml Milk
120ml Water
30g Melted Butter
0.5tsp Salt
2 Eggs

The How-To:
Add the flour to a large bowl and add the two eggs.
Add the water and milk and whisk together until combined.
Add the melted butter and salt and beat until the mixture is smooth.
Preheat a large frying pan or crepe pan on a medium heat.
Pour 1/3 of a cup of the batter into the centre of the pan and swirl around so the batter covers as much of the pan as possible.
Cook for about 1min 30sec on the first side.
Turn and cook for a further 1 min until golden brown.
Remove and place on a plate to cool.
The traditional way to serve crepes is either rolled or folded into a triangle. You can be as simple or adventurous with your toppings and fillings. Anything from chocolate, maple syrup, cheese and ham, butter….nearly everything works.


You’re Done!


BakingBar was launched in 2010 to provide simple and straightforward baking guides and recipes. BakingBar are currently recipe developers for Neills Flour and MyProtein.