Crepes were one of the first things I ever made that didn’t go completely sideways. I remember standing there, aged maybe 13, wielding a ladle like it was sacred and waiting far too long before flipping. The first one always looked like a sock. But the second? The second was magic. Light, golden, buttery — with little crisp lacy edges like the corner of a paper doily.
This recipe is Delia’s (of course it is), and it’s one I go back to anytime I need a win. These crepes don’t ask much from you — a bowl, a whisk, a bit of wrist action. That’s it. No drama. Just warm, thin pancakes that can be filled with whatever joy you fancy — lemon and sugar, Nutella and bananas, cheese and ham, leftover stew, chopped fruit, or just eaten plain over the sink (yes, I’ve done that, and no, I don’t regret it).
Why You’ll Love It
- Simple batter, big payoff. You probably already have everything you need in the cupboard.
- Sweet or savoury — your call. These crepes don’t pick sides.
- Fast and friendly. You’ll go from “Hmm, I want a snack” to hot crepes in 30 minutes.
- Perfect texture. Thin and soft with golden spots. The good kind of floppy.
- They reheat like a dream. Make extra and stash ’em — breakfast sorted.
- No mixer needed. Just a bowl, a whisk, and a bit of elbow.
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- ½ cup milk
- ½ cup water
- ¼ tsp salt
- 2 tbsp butter, melted (plus a bit for the pan)
How to Make It
Mix the basics:
In a big-ish bowl, whisk the flour, eggs, and salt. It’ll look a bit dry and weird at first — don’t panic.
Thin it out gently:
Slowly whisk in the milk and water, a bit at a time. This bit always reminds me of making paint thinner as a kid. Stop when it’s smooth and the consistency of single cream.
Stir in the butter:
Add the melted butter and give it a final whisk. (It’ll smell a little custardy — that’s your sign it’s going to be good.)
Let it chill (literally):
Pop the batter in the fridge for 30 minutes if you can. If not — honestly, I’ve skipped it and lived to tell the tale.
Prep your pan and swirl:
Heat a non-stick pan over medium heat. Add a smidge of butter — just enough to make things glide. Pour in about 1/4 cup of batter, then tilt and swirl the pan to coat the base in a thin, even-ish layer.
Flip with flair:
Once the edges look set and the bottom’s got golden patches, flip it. You can use a spatula… or attempt The Flip™. Either way, cook the other side for about 30 seconds.
Stack and keep warm:
Slide the crepe onto a plate and cover it with a tea towel to keep it soft. Or eat it immediately. I support both choices.
Common Mistakes and How to Dodge Them
Why are my crepes rubbery?
Too much flour, not enough rest, or you overcooked them. Keep the batter thin and the pan medium — not hot-hot.
First crepe disaster?
Always. The first one’s the sacrifice. Use it to test your pan heat and grease level.
Tearing when flipping?
It’s either too thin or not quite cooked enough before flipping. Let it firm up before attempting acrobatics.
Batter too thick?
Add a splash more water. Crepe batter should run like melted ice cream.
Storage and Reheating
- Fridge: Keep stacked with parchment between, wrapped or in a container, for 2–3 days.
- Freezer: Wrap stacks tightly or store flat in bags. Freeze up to 4 months.
- To reheat:
- Microwave: 20 seconds with a damp paper towel.
- Oven: Wrapped in foil, 10 mins at 160°C (320°F).
- Pan: A quick flash on each side in a non-stick pan. Done.
Frequently Asked Questions
Can I make the batter ahead of time?
Yep — actually improves it. Leave it in the fridge overnight and give it a stir before using.
Can I use this for savoury crepes?
Yes! Add a pinch of pepper or herbs if you’re feeling fancy.
Why is my batter lumpy?
You might’ve added the liquid too fast. Next time, go slow. Or blitz it in a blender if you’re in a rush.
Can I use oat milk / almond milk / etc?
Absolutely. The crepes will be slightly different in flavour, but still lovely.
Nutrition Facts (Per Serving)
- Calories: 106
- Fat: 5.3g
- Carbs: 10g
- Sugar: 0.1g
- Protein: 3.8g
- Sodium: 117mg
Try More Recipes:
Delia Smith Crepes
Description
Thin, buttery, lacy-edged crepes that flip like a dream and go with absolutely everything from jam to goat cheese.
Ingredients
Instructions
- Whisk flour, eggs, and salt until combined.
- Slowly add milk and water, whisking until smooth.
- Stir in melted butter.
- Rest 30 minutes if you can (not a deal-breaker).
- Heat a pan, pour 1/4 cup batter, swirl to coat.
- Cook 1–2 mins, flip, cook 30 sec more.
- Stack and serve warm.
Notes
- First crepe is always a trial run — adjust heat as needed.
- Use a ladle or measuring cup to portion evenly.
- Add a little extra water if your batter thickens while it sits.
- Keeps well — reheat gently and top with anything your heart desires.