Basic crepe recipe
This basic crepe recipe is a great snack whether it’s Shrove Tuesday or not. We enjoy them on Pancake day, but kids will love making these at any time!
It’s Pancake Day and while we don’t really tend to give up anything for lent we do like to celebrate with a few pancakes or crepes for dinner on Shrove Tuesday.
This year we just made a few basic crepe style pancakes for pudding as Hannah hasn’t been too keen on them in the past. The best thing about this basic crepe recipe is that you can add anything you want to them. Even if she didn’t eat much, Hannah had a blast making them for everyone. And, as I suspected Lewis devoured them!
Time: 10 minutes + 20 minutes cooking
225g plain flour
2 large eggs
Pinch of salt
How to make crepes
Measure the flour into a bowl
Place a bowl on your scales, and get your toddler to measure the flour (225g) into it with a spoon. Face the scales towards you so you can see when they’ve put enough in.
Make a well in the flour and add the eggs
Use the spoon or your hands to make a well in the middle of the flour, then add the eggs. You could either add the eggs straight into the flour, or if it’s easier/safer get your toddler to break them into a small bowl first (that way you can fish out any shell if you need to). Use a whisk or fork to slowly mix the eggs incorporating them in some of the flour.
Add the milk
Pour the milk (500ml) into a measuring jug then get your toddler to add it a little at a time. Whisk as you go along until all the flour is incorporated into the mixture and you have your batter. I wasn’t sure how Hannah would fare adding small amounts at a time, but she definitely surprised me and it was nice to watch the concentration on her face as she added a little milk, then whisked, then more milk, then more whisking etc!
Fry the crepes/pancakes
Add a little butter to a hot frying pan then either use a ladle or measuring jug to pour just enough batter mix to cover the base. After a few minutes make sure it is loosened from the bottom then toss it (or use a fish slice) to turn it over and cook the other side. Hannah doesn’t tend to help where heat is involved at the moment but she liked to watch from her spot on the counter…until it was time to toss it where she was in prime position to help her Daddy!
To try and get the little ones to eat pancakes this year I used some metal cookie cutters. They turned out alright in the end but it was probably a lot more fiddly than that it was worth.
You can keep your made pancakes warm on a baking sheet in the oven while you cook the rest then serve with whatever tickles your fancy. In our house it’s normally a choice of maple syrup, jam or lemon juice and sugar. Next year I need to remember the nutella!
Basic crepe recipe
- 225 g plain flour
- 2 large eggs
- 500 ml milk
- Pinch of salt
Make the crepe batter
- Measure the flour into a bowl. Use the spoon on your hands to make a well in the middle of the flour, then add the eggs. Use a whisk or fork to slowly mix the eggs incorporating them in some of the flour.
- Pour the milk into a measuring jug then add it to your flour a little at a time. Whisk as you go along until all the flour is incorporated into the mixture and you have your batter.
Fry the pancakes
- Add a little butter to a hot frying pan then either use a ladle or measuring jug to pour just enough batter mix to cover the base. After a few minutes make sure it is loosened from the bottom then toss it (or use a fish slice) to turn it over and cook the other side.