Basic Pancake Crepe Batter

  • Serves : 5
  • Makes : 10
  • Difficulty level : Easy
  • Type : Dessert
  • Cuisine : French

Lemon and sugar, honey and fruit… or do you prefer something savoury to top your stack? Whatever goes on top of yours, getting the base batter right is key. Here’s our tried and trusted batter recipe and our top tip: resist the temptation to over-mix.


  • 110g plain flour  
  • pinch of  salt 
  • large eggs  
  • 200ml milk  
  • 75ml water 
  • 50g butter 


  1. Sift the flour and salt into a large mixing bowl. Make a well in the centre, break the eggs into it and whisk everything together.
  2. Combine the milk and water in a jug then gradually add to the batter while whisking continuously. Once all the liquid has been added, continue to whisk until the batter is smooth and creamy.
  3. Melt the butter and whisk 2 tbsp into the batter. Use the rest of the butter to grease the pan as you cook.
  4. Brush a 20cm frying pan with melted butter and heat until it is really hot, reduce the heat to medium and ladle about 3 tbsp of batter into the pan then immediately swirl around so the base is evenly covered.
  5. Cook for about 30 seconds or until the underside begins to turn golden, flip the pancake and briefly cook the other side.
  6. To keep pancakes warm whilst you cook the remaining batter, stack them between leaves of greaseproof paper on a plate set over simmering water.