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Mary Berry Crepes

Mary Berry Crepes - recipe card
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Thin, delicate French-style crepes with a light golden hue, slightly crisp at the edges and tender in the center. Served simply with a squeeze of fresh lemon juice and a dusting of sugar, this classic recipe delivers a perfectly balanced sweet-tart finish every time.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 2 large eggs, at room temperature
  • 1 1/2 cups whole milk, at room temperature
  • 2 tablespoons unsalted butter, melted, plus more for the pan
  • 1 teaspoon vanilla extract (optional)
  • For serving: 4 tablespoons granulated sugar (1 tablespoon per crepe)
  • For serving: 1 lemon, cut into wedges

Instructions

  1. In a large mixing bowl, whisk together the flour, sugar, and salt. Make a well in the center and crack the eggs into it. Pour in about 1/4 cup of the milk and whisk slowly from the center outward, incorporating the flour gradually. Continue whisking until a thick, smooth paste forms, then whisk in the remaining milk in a steady stream.
  2. Add the melted butter and vanilla extract if using, and whisk until the batter is completely smooth and thin, similar to heavy cream. Do not overmix, or the crepes will be tough. Let the batter rest at room temperature for 10 to 15 minutes — this allows the gluten to relax and yields more tender crepes.
  3. While the batter rests, set a 9-inch non-stick crepe pan or skillet over medium heat. Test the heat by flicking a drop of water onto the pan; it should sizzle and evaporate immediately. Lightly brush the pan with a thin layer of melted butter, then wipe away excess with a paper towel, leaving just a sheen.
  4. Ladle about 1/4 cup (60 ml) of batter into the center of the hot pan. Immediately tilt and swirl the pan in a circular motion so the batter coats the bottom evenly in a thin layer. Work quickly — the batter should set almost at once. Return the pan to the heat.
  5. Cook for about 1 minute, until the edges of the crepe turn golden and lift slightly from the pan, and the surface looks dry with tiny bubbles forming on the surface. Use a thin spatula to gently lift one edge to check; the underside should be pale gold with darker speckles.
  6. Flip the crepe carefully using the spatula or by flicking your wrist if you’re comfortable. Cook the second side for about 30 seconds, until it has a few golden spots. Slide the crepe onto a plate. Repeat with the remaining batter, brushing the pan with butter every second crepe to maintain a non-stick surface.
  7. As each crepe finishes, stack them on the same plate (they will stay warm). If serving immediately, transfer a crepe to a serving plate, sprinkle with 1 tablespoon of granulated sugar, and squeeze a lemon wedge over the top. Fold into quarters or roll loosely, and serve at once.
  8. For best texture, eat crepes within 5 minutes of cooking. If making ahead, keep the stack loosely covered with foil in a 200°F / 93°C oven for up to 15 minutes, but no longer — they will dry out.

Notes

Store leftover crepes (without sugar and lemon) in an airtight container in the refrigerator for up to 2 days. To reheat, place a single crepe in a dry non-stick skillet over medium heat for 10-15 seconds per side, or microwave stacked between damp paper towels for 20 seconds. Freeze cooled crepes between sheets of parchment paper in a zip-top bag for up to 2 months; thaw in the refrigerator overnight before reheating. The batter can be made a day ahead and kept chilled, but whisk well before using.

Nutrition

Keywords: Mary Berry crepes, French crepes, thin pancakes, lemon sugar crepes, classic crepe recipe, easy crepes, breakfast crepes, dessert crepes, stovetop pancakes, British crepe recipe

Find it online: https://maryberrycooks.co.uk/mary-berry-crepes-recipe/