For Pancake Day….or anytime. Easier to make than you think. Whip up a batch and top with any number of sweet or savoury toppings.


  • 120g plain flour
  • pinch of salt
  • 2 large eggs
  • 175ml milk
  • 250ml water
  • 50g butter — melted but not hot — plus more for frying
  • 1 tablespoon Cointreau (optional)

Make 6-9 crepes


  1. Sift together flour and salt; in a separate bowl mix together eggs, milk, water, and butter; add Cointreau if using
  2. Pour the wet ingredients into the dry ingredients and stir just until mixture is combined; do not over-mix as this will result in tough pancakes
  3. Melt enough butter in a crepe pan to lightly coat the bottom of the pan
  4. Pour 1/3 cup of batter into the centre of the pan and spread thinly with a crepe spreader; fry until edge of crepe look dry, then carefully flip; continue cooking until bottom of crepe is golden

BK Tips

  • Serve with sugar and lemon juice, Nutella, or fresh fruit