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Delia Smith Crêpe Recipe

Delia Smith Crêpe Recipe

Delia Smith’s crêpe recipe makes thin, delicate, buttery French-style crêpes in a blender. Includes sweet and savoury fillings and make-ahead tips.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 1 hour
Total Time 1 hour 35 minutes
Servings: 12 Crêpes
Course: Breakfast
Cuisine: British
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 150 g plain flour
  • A pinch of salt
  • 1 tbsp caster sugar
  • 3 large eggs
  • 400 ml whole milk
  • 30 g unsalted butter melted and cooled, plus extra for cooking
  • ½ tsp vanilla extract for sweet crêpes

Method
 

  1. Blend all the batter ingredients until smooth.
  2. Rest the batter in the fridge for at least 1 hour.
  3. Heat a 24cm non-stick pan over medium heat and rub with butter.
  4. Pour in about 60ml of batter and swirl to coat thinly.
  5. Cook for about 1 minute until golden and lacy at the edges.
  6. Flip and cook for 20–30 seconds.
  7. Stack with parchment between each crêpe and repeat.
  8. Fill, fold and serve warm.

Notes

Rest the batter for at least 1 hour for tender, flexible crêpes.
Keep the heat at a steady medium and swirl quickly.
Use melted butter in the batter so the crêpes do not stick.
Layer with baking parchment when stacking.
Freeze for up to 2 months, layered with parchment.