Don't let the circumflex fool you; crêpes are much easier to make than you think. These are ideal for Pancake Day….or any other day, really. When it comes to filling and serving, the possibilities are endless, from the classic Suzette (lemon and sugar) to Nutella.

Makes 6 to 9 crêpes


120g plain flour
Pinch of salt
2 large eggs
175ml milk
250ml water
50g butter, melted but not hot, plus more for frying
1 tbsp Cointreau, optional


  1. Sift the flour and salt into a bowl. 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 crêpe pan to lightly coat the bottom
  4. Pour 1/3 cup of batter into the centre of the pan and spread thinly with a crepe spreader, or give it a good swirl. Fry until edge of crêpe looks dry, then get under there with a spatula and confidently flip; continue cooking until bottom of crêpe is golden

    BK Tips

    • Serve with sugar and lemon juice, Nutella, or fresh fruit
    • For best results, use a crêpe pan—the low sides mean the pan collects less steam, which means better browning and easier flipping
    • Practice makes perfect!