​These crepes – very thin, French-style pancakes – are perfect for eating with lemon juice, sugar and cream. 

1.5 hours
Prep Time



  1. Sift the flour and salt into a bowl. Add the beaten egg, mixing to combine.
  2. Gradually beat in the milk until you have a smooth batter and chill for 1 hour. The batter will thicken on standing.
  3. Stir the batter and add a little water if necessary to bring it back to a pouring consistency.
  4. Heat a greased pancake pan or small frying pan and pour in just enough batter to cover the base of the pan. Cook until golden underneath.
  5. Release with a knife around the edge. Flip or turn and cook the other side. Stack the pancakes on a plate as you cook them.

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