This easy and delicious crepe recipe, inspired by Nigella Lawson, is quick to make and perfect for any time of day. With just a few simple ingredients, you can create soft, golden crepes that are perfect for filling with sweet or savory toppings. Enjoy them fresh, or store for later use!
Ingredients Needed:
- 30g unsalted butter, melted (plus more for frying)
- 150g plain flour
- 325ml milk
- 1 large egg
How To Make Crepe Recipe?
- Prepare the Batter: Melt the butter and let it cool slightly. In a blender, combine the flour, milk, and egg, blending until smooth. Alternatively, whisk the flour, egg, and milk in a bowl, and then stir in the melted butter just before cooking.
- Heat the Pan: Heat a crêpe pan or shallow frying pan (about 20cm / 8 inches in diameter) on medium heat. Add a little butter to the pan, then wipe it off to season the surface.
- Cook the Crepes: Pour 2-3 tablespoons of batter into the pan and quickly swirl it to form a thin, even layer. Cook for about 1 minute until the edges lift, then flip and cook for 30 seconds to 1 minute on the other side. Remove the crêpe and place it on a layer of baking paper.
- Continue Cooking: Repeat with the remaining batter, stacking the cooked crêpes with baking paper in between to prevent sticking.
- Serve or Store: Serve the crêpes immediately, filled or plain, or store them for later use. Reheat in the microwave for 5-10 seconds if desired.
Recipe Tips:
- Use a non-stick pan: It stops the crepes from sticking and makes flipping easier.
- Rest the batter: Let it sit for 30 minutes to make smoother, softer crepes.
- Don’t use too much batter: A thin layer will give you the best texture, not a thick one.
- Control the heat: Keep the pan at medium heat to cook evenly without burning.
- Stack with baking paper: Place baking paper between crepes to stop them from sticking and keep them warm.
How To Store & Reheat Leftovers?
- Refrigerate: Let the crepes cool, then store them in an airtight container or wrap them in plastic. They last up to 3 days in the fridge.
- Freeze: Cool the crepes, stack them with baking paper in between, and wrap tightly. Freeze for up to 3 months.
- Reheat: Heat the crepes in a non-stick pan for about 30 seconds on each side.
Nutrition Facts:
- Calories: 112 kcal
- Total Fat: 5.54g
- Saturated Fat: 1.54g
- Cholesterol: 78mg
- Sodium: 142mg
- Potassium: 79mg
- Total Carbohydrate: 10.83g
- Dietary Fiber: 0.3g
- Sugars: 2.43g
- Protein: 4.38g
Try More Nigella Lawson Recipes:
Nigella Crepe Recipe
Description
This easy and delicious crepe recipe, inspired by Nigella Lawson, is quick to make and perfect for any time of day. With just a few simple ingredients, you can create soft, golden crepes that are perfect for filling with sweet or savory toppings. Enjoy them fresh, or store for later use!
Ingredients
Instructions
- Prepare the Batter: Melt the butter and let it cool slightly. In a blender, combine the flour, milk, and egg, blending until smooth. Alternatively, whisk the flour, egg, and milk in a bowl, and then stir in the melted butter just before cooking.
- Heat the Pan: Heat a crêpe pan or shallow frying pan (about 20cm / 8 inches in diameter) on medium heat. Add a little butter to the pan, then wipe it off to season the surface.
- Cook the Crepes: Pour 2-3 tablespoons of batter into the pan and quickly swirl it to form a thin, even layer. Cook for about 1 minute until the edges lift, then flip and cook for 30 seconds to 1 minute on the other side. Remove the crêpe and place it on a layer of baking paper.
- Continue Cooking: Repeat with the remaining batter, stacking the cooked crêpes with baking paper in between to prevent sticking.
- Serve or Store: Serve the crêpes immediately, filled or plain, or store them for later use. Reheat in the microwave for 5-10 seconds if desired.
Notes
- Use a non-stick pan: It stops the crepes from sticking and makes flipping easier.
- Rest the batter: Let it sit for 30 minutes to make smoother, softer crepes.
- Don’t use too much batter: A thin layer will give you the best texture, not a thick one.
- Control the heat: Keep the pan at medium heat to cook evenly without burning.
- Stack with baking paper: Place baking paper between crepes to stop them from sticking and keep them warm.
Nigella Crepe Recipe