Amelia Grace A crêpe is not quite the same thing as a British pancake, though the two are close cousins. A crêpe is thinner, finer and more delicate, with a rich, buttery flavour and soft, lacy edges.
It is meant to be folded or rolled around a filling, rather than eaten stacked in a pile.
If you like my pancake and British pancake recipes, you will like these too. The batter has a little more egg and melted butter, and it is rested for longer, which makes the crêpes more tender and more flexible.
They are as good with ham and cheese as they are with lemon and sugar.
Why Melted Butter in the Batter Makes Better Crêpes
It is a small difference, but it is the one that gives crêpes their character.
Melted butter in the batter adds flavour, of course, but it also coats the flour proteins and keeps the crêpes tender and pliable.
It means they do not stick to the pan as easily, so you need much less fat to cook them, and it gives them lovely golden, lacy edges. Without it, a thin pancake can turn out stiff and slightly rubbery, which is a problem when you are trying to fold it around a filling.
Ingredients for Delia Smith Crêpes
- 150g plain flour
- A pinch of salt
- 1 tbsp caster sugar
- 3 large eggs
- 400ml whole milk
- 30g unsalted butter, melted and cooled, plus extra for cooking
- ½ tsp vanilla extract (for sweet crêpes)
Sweet Fillings (choose one):
- Lemon juice and caster sugar
- Sliced banana with chocolate-hazelnut spread
- Warm berries with a spoonful of crème fraîche
Savoury Fillings (choose one, and leave out the sugar and vanilla in the batter):
- Ham, grated Gruyère and a fried egg
- Spinach, mushrooms and cream cheese
How to Make Delia Smith Crêpes — Step by Step
Step 1 — Blend the Batter
Put the flour, salt, sugar, eggs, milk, melted butter and vanilla into a blender, in that order. Blend for 30 seconds until completely smooth. (Or whisk everything together in a large bowl and pour through a sieve.)
Step 2 — Rest the Batter
Pour the batter into a jug, cover, and leave to rest in the fridge for at least 1 hour, or overnight.
Step 3 — Heat the Pan
Heat a 24cm non-stick frying pan over medium heat. Rub it lightly with a little butter on kitchen paper.
Step 4 — Pour and Swirl
Give the batter a stir. Pour about 60ml (4 tablespoons) into the centre of the pan and immediately tilt and swirl so it spreads in a thin, even layer all the way to the edge.
Step 5 — Cook the First Side
Cook for about 1 minute, until the edges look golden and lacy and start to lift away from the pan.
Step 6 — Flip
Loosen the edge with a palette knife, then flip the crêpe, with the knife or with a confident toss, and cook the other side for 20 to 30 seconds.
Step 7 — Stack
Slide onto a plate. Repeat with the remaining batter, rubbing the pan with butter every second or third crêpe and stacking them with a square of baking parchment between each.
Step 8 — Fill and Serve
Fill and fold into quarters, or roll up, and serve warm.
My Top Tips for the Best Delia Smith Crêpes
Rest the batter for at least an hour. It relaxes the gluten and thickens slightly, giving you more tender, easier-to-handle crêpes.
Expect the first one to be a test. The pan needs time to reach the right temperature, so the first crêpe is often sacrificial.
Keep the heat at a steady medium. Too hot, and the batter sets before you can swirl it. Too low, and the crêpe will be pale and rubbery.
Swirl quickly. The batter begins to set the moment it touches the hot pan, so tilt as soon as it is poured.
Use a ladle or a measuring cup. Pouring the same amount each time gives you evenly sized crêpes.
Do not stack them without paper. Hot crêpes can stick to each other.
Serving Suggestions
For a classic sweet crêpe, sprinkle with caster sugar and a squeeze of lemon, fold into quarters and eat at once. For a savoury lunch, fill with ham, Gruyère and a fried egg. Crêpes are also lovely with fresh berries and whipped cream, or with warm stewed apple and cinnamon.
How to Store Delia Smith Crêpes
In the fridge: Layer cooled crêpes with baking parchment and store in an airtight container for up to 3 days. Rewarm in a dry pan or the microwave.
At room temperature: Best eaten fresh. They will hold for a few hours under a clean tea towel.
In the freezer: Freeze, layered with parchment, for up to 2 months. Defrost at room temperature and rewarm in a pan.
Delia Smith Crêpe Recipe
Ingredients
Method
- Blend all the batter ingredients until smooth.
- Rest the batter in the fridge for at least 1 hour.
- Heat a 24cm non-stick pan over medium heat and rub with butter.
- Pour in about 60ml of batter and swirl to coat thinly.
- Cook for about 1 minute until golden and lacy at the edges.
- Flip and cook for 20–30 seconds.
- Stack with parchment between each crêpe and repeat.
- Fill, fold and serve warm.
Notes
Frequently Asked Questions About Delia Smith Crêpes
What is the difference between crêpes and pancakes?
Crêpes are thinner, more delicate and contain more butter and eggs than British pancakes. They are made with a runnier batter and are usually folded around fillings.
Why do my crêpes tear?
The batter was probably not rested, the pan was too hot or too cold, or the crêpe was flipped too early. Rest the batter and wait until the edges are golden and lift easily.
Can I make the batter ahead?
Yes. It keeps in the fridge for up to 24 hours. Give it a good stir before using, and add a splash of milk if it has thickened.
Can I make crêpes without a blender?
Yes. Whisk the flour, eggs and half the milk into a thick paste, then whisk in the rest of the milk and the butter. Pass through a sieve to remove any lumps.
