Easy English Pancakes (Crepes)
These easy English pancakes are light, delicate, and beautifully crisp on the edges while remaining soft in the center. Best served the classic way with a generous sprinkle of sugar and a squeeze of fresh lemon juice.
Equipment
- Large bowl
- Whisk
- Non-stick pan / Pancake pan
Ingredients
- 120 g plain flour
- 1/2 tsp salt
- 2 tbsp sugar
- 2 eggs
- 200 ml whole milk
- 50 ml water
- 1 tsp vanilla extract
- 30 g melted butter
Instructions
- Sift the flour into a large mixing bowl, then stir in the salt and sugar.
- Create a well in the centre of the dry ingredients. Crack in the eggs, pour in the milk, water, and vanilla extract, then whisk until the batter is smooth and lump-free.
- Stir in half of the melted, cooled butter and mix well. Let the batter rest for 10 minutes—this helps it thicken. It should be consistency of slightly thick single cream.
- Place a non-stick crepe or pancake pan over low heat.
- Use a tissue or brush to coat the pan with remaining melted butter. Pour about half a ladle of batter into the pan, swirling it to cover the base evenly. Fill any gaps with extra batter if needed.
- Cook for 30-60 seconds until the edges start to lift and turn golden. Flip using a palette knife or thin spatula, then cook for another 30-60 seconds until fully cooked and golden brown.
- Repeat with the remaining batter. Serve warm with caster sugar and a squeeze of fresh lemon juice. Enjoy!
Notes
- Use a non-stick crepe or pancake pan – This makes flipping easier and ensures even cooking.
- Let the batter rest for 10 minutes – This helps the pancakes become softer and slightly thicker.