Crepes are French pancakes, and are paper-thin and round, resembling a fine lace doily.





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1 ¼ cups (185g) plain flour
3 eggs, lightly beaten
1 ½ cups (375ml) milk, or half milk and half water
1 tablespoon brandy
20g melted butter, plus extra butter
caster sugar, lemon juice, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Sift flour with a pinch of salt into a large bowl. Place eggs and milk into a well in centre of dry ingredients. Using a whisk, gradually draw flour into wet ingredients. Whisk well and stir in brandy and melted butter. Cover and set aside for 1 hour.

Transfer batter to a jug. Heat a little extra butter in a heavy-based frying pan or crepe pan. Pour off excess, reserving for when pan needs regreasing.

Pour in just enough batter to thinly coat surface of pan. Rotate pan quickly and run batter smoothly and evenly over pan (A). Pour off any excess batter (B). Cook for about 1 minute, until small bubbles appear (C). Flip crepe and cook for another minute (D). Transfer to a warm plate. Repeat with remaining batter, stacking flat on top on one another.

To serve, fold crepes into quarters and top with a little sugar and a squeeze of lemon juice.