Light, paper-thin and beautifully golden, these classic crêpes are effortlessly prepared in a single SCANPAN pan. The superior non-stick surface ensures a smooth swirl of batter and clean release every time, helping you achieve delicate, evenly cooked crêpes without tearing or sticking. Perfect for both sweet and savoury fillings, this timeless recipe brings simple technique and confident cooking together in one pan.

Prep: 10 mins – mixing the batter | Cook: 15–20 mins – cooking & stacking the crêpes | Serves: 4 (makes approx. 8–10 crêpes)

Ingredients

• 30 g unsalted butter, melted (plus extra for frying)
• 150 g plain flour
• 325 ml milk

• 1 large egg

  Instructions

  1. Prepare the batter - Pour the melted butter into a bowl and let it cool slightly. In a blender, combine the flour, milk and egg and blitz until smooth. Pour into a jug and stir in the cooled melted butter. Alternatively, whisk the flour, milk and egg together in a bowl and then stir in the melted butter last.
  2. Heat your pan - Warm a shallow frying pan or crêpe pan over a medium heat. Add a little of the extra butter and swirl it around the base to coat and season the cooking surface.
  3. Cook the crepes - Ladle about 3 tbsp of batter into the centre of the pan, immediately lifting and tilting the pan so the batter spreads into a thin, even layer across the base. Cook for about 1 minute until the edges start to look set. Flip and cook the other side for about 30 seconds to 1 minute or until lightly coloured.
  4. 1. Finish and serve - Slide the cooked crepe onto a plate and continue with the remaining batter, stacking the crepes between sheets of baking paper to prevent sticking. Serve warm with your favourite sweet or savoury toppings.