Preparation time: 15 mins

Serves: 12


  • 250g plain flour
  • ½ litre milk
  • Three eggs
  • One table spoon of oil or slightly salted butter
  • A pinch of salt
  • One or two table spoons of water


Put the flour in a large mixing bowl. Make a well in the middle and break the eggs into it.

Add the oil or butter, salt and part of the milk. Mix energetically to make the mixture lighter.

Add progressively the milk until the mixture becomes creamy. At this point possible additions could be a few drops of orange flower, a little lemon juice, vanilla, a few drops of rum.

Add one or two spoons of water. If necessary pass the mixture through a strainer to get rid of any lumps.

Important: Leave the mixture to rest for one hour covered by a clean tea towel.

Put a dash of oil into fry pan and heat.

Pour one ladle full of the mixture into the hot pancake pan or fry pan and allow to cook about one and half minutes on each side of pancake – don’t forget the essential: toss halfway through the process. Each side should be lightly coloured.

Serve hot with chocolate sauce, lemon and sugar, jam or maple syrup.

For crepes suzette: heat in a saucepan 50g of sugar, add zests of 1 orange and its juice, and a small dose of Grand Marnier, 25g of butter – when mixture becomes syrup like and the alcohol has burnt off you can cover your pancakes. With a little Grand Marnier you can even “flamber” your crepes and the mixture.