Thin crepes
Classic thin pancakes made with a light, smooth batter, cooked quickly and served with some delicious additions for simple, traditional treat.
Updated : 14 January, 2026
Easy
About 20 min.
Ingredients
110 grams
Flour
pinch
Salt
2
Eggs
200 milliliters
Milk
50 grams
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Sift the flour and salt into a large mixing bowl, holding the sieve high so the flour becomes well aerated.
Step 2
Make a well in the centre and crack the eggs into it. Begin whisking the eggs with a whisk or fork, gradually drawing in flour from the edges of the bowl.
Step 3
Slowly pour in small amounts of the combined milk and water, whisking constantly. Don’t worry if lumps appear at first; they will disappear as you keep whisking.
Step 4
Once all the liquid has been added, use a rubber spatula to scrape down the sides of the bowl and bring any remaining flour into the centre. Whisk again until the batter is smooth and the consistency of thin cream.
Step 5
Melt the 50g (2oz) butter in a small saucepan or in the microwave. Add 2 tablespoons of the melted butter to the batter and whisk it in. Pour the rest into a bowl and use it to grease the pan, spreading it with a piece of kitchen paper before cooking each pancake.
Step 6
Heat the pan until very hot, then reduce to a medium heat. Make a test pancake to check the amount of batter; about 2 tablespoons is ideal for an 18cm (7in) pan. Pour the batter into the pan in one go, ideally using a ladle.
Step 7
As soon as the batter hits the pan, tilt it so the base is evenly coated. The pancake will cook in about 30 seconds - lift the edge to check for a light golden colour. Flip it with a turner or palette knife and cook the other side for just a few seconds before sliding it onto a plate.
Step 8
As you continue cooking, stack the pancakes between sheets of greaseproof or baking paper on a plate set over gently simmering water to keep them warm.
Step 9
To serve, sprinkle each pancake with fresh lemon juice and caster sugar, then fold in half and again into triangles, or roll them up. Finish with extra sugar, lemon juice and wedges of lemon on the side.
Author note
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