Description

Mary Berry’s Crêpe Pancakes are thin and soft pancakes that are lightly golden and versatile enough for sweet or savory toppings. Unlike thick American pancakes, these crêpes have a silky smooth texture and are delicate enough to roll or fold.

Ingredients

For the Crêpes:

Plain Flour (125g / 1 cup) – Provides a smooth texture.
Eggs (2, large) – Adds richness and structure.
Milk (300ml / 1 ¼ cup, full-fat preferred) – Ensures a thin, fluid batter.
Unsalted Butter (25g, melted) – Adds a subtle buttery flavor.
Salt (a pinch) – Enhances the overall taste.
Water (50ml, optional) – Helps achieve an extra-light texture.
Vanilla Extract (1 tsp, optional for sweet crêpes) – Adds a hint of sweetness.

For Cooking:

Butter or Oil (for frying) – Prevents sticking and adds flavor.

For Serving (Sweet Options):

Lemon Juice & Sugar – A traditional and simple topping.
Nutella & Banana Slices – A deliciously rich combination.
Fresh Berries & Whipped Cream – Light and fruity.
Maple Syrup or Honey – A natural sweetener.
Chocolate Sauce & Ice Cream – A decadent dessert choice.

For Serving (Savory Options):

Ham & Cheese – A classic French filling.
Spinach & Ricotta – Creamy and nutritious.
Smoked Salmon & Cream Cheese – A luxurious choice.
Mushroom & Gruyère Cheese – A rich and earthy filling.

Instructions

Step 1: Prepare the Batter

In a large mixing bowl, sift the flour and salt together.
Make a well in the center and add the eggs.
Gradually whisk in half the milk, incorporating the flour slowly.
Add the remaining milk and whisk until you have a smooth, lump-free batter.
Stir in the melted butter and vanilla extract (if using).

Tip: For an extra smooth batter, blend all ingredients in a blender for 20 seconds.

Step 2: Rest the Batter (Optional but Recommended)

Let the batter rest for 15-30 minutes to allow the flour to absorb the liquid.
If the batter thickens too much, add a splash of water or milk before cooking.

Step 3: Cook the Crêpes

Heat a non-stick frying pan over medium heat and lightly grease with butter or oil.
Pour a small ladleful (about ¼ cup) of batter into the pan.
Swirl the pan quickly to spread the batter evenly into a thin layer.
Cook for 45-60 seconds, until the edges lift slightly and the bottom is light golden brown.
Flip the crêpe using a spatula and cook for another 30 seconds.
Transfer to a warm plate and repeat with the remaining batter.

Step 4: Serve and Enjoy

Stack the crêpes and cover them with a clean towel to keep warm.
Serve with your favorite sweet or savory toppings.