Delia Smith Crepe Recipe

Name: Delia Smith Crepe Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 125g plain flour; 2 large eggs; 300ml milk; 1 tbsp melted butter; Pinch of salt

These classic crepes are wonderfully light, delicate, and beautifully thin with a soft, slightly silky texture. Inspired by traditional French-style pancakes, they have a subtle flavour that works just as well with sweet or savoury fillings. This is an easy, beginner-friendly recipe that requires only a handful of ingredients and simple technique. From start to finish, you can have perfect crepes ready in under 30 minutes.

Ingredients

For the Crepe Batter

125g plain flour
2 large eggs
300ml milk
1 tbsp melted butter (plus extra for frying)
Pinch of salt

Optional Fillings

Fresh berries
Whipped cream
Lemon juice and sugar
Chocolate spread
Ham and cheese for savoury crepes

How to Make Delia Smith Crepe Recipe

Prepare the batter: Sift the flour and salt into a bowl. Make a well in the centre, add the eggs, and gradually whisk in the milk until you have a smooth, lump-free batter. Stir in the melted butter and leave to rest for 10 to 15 minutes.
Heat the pan: Place a non-stick frying pan over medium heat and lightly grease with a little butter. Allow the pan to get hot but not smoking.
Cook the crepes: Pour a small ladle of batter into the pan, swirling it quickly to coat the base in a thin layer. Cook for about 1 minute until the edges lift slightly.
Flip and finish: Turn the crepe over using a spatula and cook the other side for another 30 to 45 seconds until lightly golden.
Stack and keep warm: Transfer to a plate and cover loosely while you cook the remaining batter, adding more butter to the pan as needed.
Fill and serve: Add your chosen filling, fold or roll the crepes, and serve immediately.

Tips

Why are my crepes lumpy?

Whisk the batter gradually, adding the milk a little at a time. If needed, strain the batter to remove any lumps.

How do I get thin, even crepes?

Use just enough batter to lightly coat the pan and swirl quickly before it sets. A non-stick pan helps greatly.

Should I rest the batter?

Yes, resting allows the flour to fully absorb the liquid, resulting in smoother and more tender crepes.

Why are my crepes sticking?

Ensure the pan is properly heated and lightly greased before adding batter. A good non-stick surface is key.

Serving Suggestions

Serve with lemon juice and a sprinkle of sugar for a classic finish
Fill with fresh fruit and cream for a light dessert
Spread with chocolate or Nutella for a sweet treat
Try savoury fillings like cheese, spinach, or ham

Storage

Room Temperature

Best enjoyed fresh, but can sit covered for up to 2 hours.

Refrigerator

Store stacked crepes in an airtight container for up to 2 days. Reheat gently in a pan or microwave.

Freezing

Layer crepes with baking paper and freeze for up to 2 months. Thaw fully before reheating.

Nutrition

Calories: 150 kcal
Carbohydrates: 18g
Protein: 5g
Fat: 6g
Saturated Fat: 3g
Sodium: 120mg

Note: Nutritional values are approximate and may vary depending on ingredients used.

FAQs

Can I make the crepe batter ahead of time?

Yes, the batter can be made up to 24 hours in advance and stored in the fridge. Stir well before using.

Can I use water instead of milk?

Milk gives better flavour and texture, but you can replace part of it with water if needed.

What pan is best for crepes?

A flat non-stick frying pan or a dedicated crepe pan works best for even cooking and easy flipping.

Can I make gluten-free crepes?

Yes, simply substitute plain flour with a gluten-free flour blend designed for baking.