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Crêpes are a delicate French version of pancakes. Although they are made with almost the exact same batter as regular American pancakes, their recipe does not call for baking powder or any other rising agent as crêpes are not meant to be fluffy. Instead they are meant to be paper thin. Crêpes are often served with fresh fruits and other toppings as a dessert rather than a breakfast food. However, savoury crepes are also incredibly common with popular fillings of cheese, mushrooms and other vegetables and herbs. Read ahead to learn how to make this astonishingly versatile dish.


• 1 cup of Maida (all-purpose flour)
• 2 eggs
• 1 tablespoon of granulated sugar
• 1/4th (a pinch) teaspoon of salt
• 1 1/2 cups of whole milk
• 1 tablespoon of melted butter
• Vegetable oil for cooking the pancakes
• Fresh fruit, for serving
• Powdered sugar, for serving
• Melted dark chocolate for serving


• Let’s start with the wet ingredients. First, take a mixing bowl and crack each of the eggs into it. Beat the eggs well.

• Now add in the required 1 and ½ cups of whole milk (whole milk means not skimmed milk or low fat milk, so you may use regular pasteurised milk). Combine the milk and eggs.

• Chop off about a tablespoon of butter and melt it. You may do this in a number of ways, but here are two of the most common. Either put the butter in a microwave-safe bowl and place it in the microwave for about a minute. Once you take it out, stir the butter so that it is completely melted. If you do not have a microwave you may fill any pot or saucepan with water and put it on the stove to heat up. Put the desired amount of butter in a smaller pot and place it in the pot of water to melt. Keep stirring the butter to speed up the process.

• Once the butter is fully melted, add it to the bowl of wet ingredients and mix it in. Even though unmelted butter will seem to mix in well, the batter will have lumps of butter here and there so make sure you melt the butter before adding it to the wet ingredients.

• Now that the wet ingredients are combined, pour the cup of all-purpose flour, also known as Maida into the bowl over a sieve. Tap the sieve against your hand to allow the flour to run through. This will ensure your batter is not lumpy. Once the flour has been sieved into the bowl, mix it into the wet ingredients well.

• Now that you have the base of your batter, add in the tablespoon of granulated sugar and the 1/4th teaspoon of salt and combine well.

• Now that the batter is made, onto the cooking. Making crepes is similar to making dosas. Pour a spoon of oil around the surface of the pan and spread it all over. Scoop up a ladle of the batter and pour it onto the pan. You can use a crepe tool to spread the batter across the pan. If you do not have a crepe tool you can tilt the pan to spread the batter instead. Or, starting from the centre, use the bottom of your ladle to spread the batter around the pan in circular motions.

Last Updated on October 4, 2021

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