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Mary Berry Crepes

Mary Berry Crepes - recipe card
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Delicate, lacy French crepes from Mary Berry’s classic recipe. Made with a simple batter of flour, eggs, milk, and melted butter, these thin pancakes are perfectly crisp-edged and tender, ideal filled with lemon and sugar or your favourite sweet or savoury fillings.

Ingredients

Scale
  • 3/4 cup plus 1 tablespoon (100g) all-purpose flour, sifted
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon fine sea salt
  • 2 large eggs, at room temperature
  • 1 1/4 cups (300ml) whole milk
  • 2 tablespoons unsalted butter, melted, plus extra for cooking
  • 1/2 teaspoon pure vanilla extract (optional)

Instructions

  1. Sift the flour into a large mixing bowl. Add the sugar and salt, then whisk to combine. Make a well in the centre of the dry ingredients.
  2. Crack the eggs into the well. Using a balloon whisk, gradually beat the eggs, slowly incorporating flour from the edges of the well. Keep whisking until you have a thick, smooth paste with no lumps.
  3. While whisking constantly, slowly pour in about half of the milk. Continue whisking until the batter is smooth and evenly thinned. Stir in the remaining milk, the melted butter, and the vanilla extract, if using, until fully combined.
  4. Cover the bowl with cling film and let the batter rest at room temperature for at least 30 minutes. This resting period relaxes the gluten, ensuring the crepes are tender rather than rubbery. The batter can be refrigerated for up to 24 hours; bring to room temperature and whisk briefly before cooking if chilled.
  5. Heat a non-stick crepe pan or 8-inch frying pan over medium heat. To test the temperature, brush the pan lightly with butter — it should foam and sizzle gently without smoking. If the butter browns immediately, lower the heat slightly.
  6. Brush the hot pan with a thin, even layer of melted butter using a pastry brush or a wadded paper towel. Pour 1/4 cup (60ml) of batter into the centre of the pan.
  7. Immediately lift the pan off the heat and tilt it in a circular motion, swirling the batter to coat the entire bottom in a very thin, even layer. Work quickly before the batter begins to set.
  8. Return the pan to the heat and cook the crepe for 1–2 minutes. Watch for the surface to look dry and matte, and the edges to start curling away from the pan. Lift an edge with a palette knife to check: the underside should be golden with lacy brown spots.
  9. Flip the crepe using the palette knife or by confidently tossing the pan. Cook the second side for 30–60 seconds, just until set and dotted with pale gold spots.
  10. Slide the cooked crepe onto a warm plate and cover with a clean tea towel to keep it warm. The towel traps steam and prevents the crepes from drying out as you cook the rest.
  11. Repeat with the remaining batter, brushing the pan with butter every two to three crepes or whenever they begin to stick. Adjust the heat gradually from medium to medium-low as the pan gets hotter over time.
  12. Stack the crepes one on top of the other. If not serving immediately, wrap the stack in foil and keep warm in a 200°F (95°C) oven for up to 30 minutes.
  13. To serve, sprinkle each crepe with granulated sugar and a fresh squeeze of lemon juice, then fold into quarters or roll up. Alternatively, fill with Nutella, sliced bananas, or whipped cream.
  14. Crepes can be made ahead: layer with parchment paper, wrap tightly, and freeze for up to 2 months. Reheat in a dry non-stick pan over low heat for about 1 minute per side until pliable and warm.

Notes

Store extra batter in the fridge for up to 24 hours; bring to room temperature and whisk before using. Cooked crepes keep in the fridge for 3 days, layered with wax paper. Freeze for up to 2 months with parchment between each. Reheat: warm individually in a non-stick skillet over low heat for 1 minute per side, or microwave a short stack for 20–30 seconds until pliable.

Nutrition

Keywords: Mary Berry crepes, classic French crepes, sweet crepe recipe, thin pancakes, lemon sugar crepes, brunch recipe, simple crepe batter, easy French dessert, Mary Berry recipe, pancake day

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