If you don’t know by now, I have a slight love affair with everything pancakes related. Whether it’s healthy banana pancakes, fluffy American ones or classic French crêpes, pancakes are one of my favourite things to make for my breakfast. Don’t even get me started on my weakness for waffles. I’m a firm believer in the importance of having at least one slow, lazy morning a week. For me, this is normally my Sunday morning. I usually get up the same time that I do during the week, as sticking to a routine (even at the weekend) helps you feel more awake and productive. But at the weekend, I take my time to get out of bed and start my day, enjoying the prospect of having a whole day ahead of me.
Eventually, I will make my way to the kitchen to start making my breakfast. At the weekend, my breakfasts are a little treat to myself, so I like to make the effort to cook something that is tasty and more indulgent than my normal morning porridge. One of my go-to weekend brunches is French crêpes. They are quick to make, delicious, and easy to dress up or down with scrummy toppings. What else do you want from a homemade breakfatst?
How to make French crêpes
The basic ratio to make crêpe pancakes is 1 cup of flour, 1 cup of milk (though I use a little bit extra) and 1 egg. Normally, I’ll make 1 cup for each person who is eating pancakes. So if it’s just me, that’s 1 cup of flour, 1 cup of milk and 1 egg. If I’m cooking for two people, then I’ll use 2 cups of flour, 2 cups of milk and 2 eggs. And so on. I’ve been making these crêpes for so long that I can make the recipe from memory, adding more milk or flour if I feel the need. But for more precise measurements, here are the quantities of ingredients you’ll need to make easy French crêpes pancakes:
- 120g plain flour
- 250 ml milk
- 1 large egg
- Whatever toppings you fancy (fresh fruit, cream, maple syrup, lemon juice, sugar – go crazy)
- In a large mixing bowl, sieve the plain flour then make a well in the centre and crack the egg into the hole.
- Whisk together the flour and the eggs, then gradually begin to add the milk a little at a time.
- Once the mixture is fully combined, heat a small amount of oil in a frying pan over medium-high heat.
- Once the oil is hot (make sure it is definitely hot!), pour around 60ml of batter into the pan. You may need more or less batter depending on how large your pan is. Quickly tilt the pan in a circular motion so that the batter covers the pan all the way to the edges.
- Place the pan on the heat and cook for around 2 minutes, or until the underside of the pancake begins to turn brown. Once the pancake is around halfway cooked, use a spatula to ensure that the pancake is loose underneath so that you can easily turn it over when it’s ready. Once the underneath has browned enough, turn the pancake over with the spatula – or you can be a bit daring and try to flip the pancake over using just the pan!
- Transfer the cooked pancake to a warm plate, add a small amount of oil to the pan and start cooking the second pancake, following the steps above again. I like to keep the plate of cooked pancakes in a warm oven to keep them hot while I’m making the next one, but you can also reheat the pancake stack in the microwave once you’ve finished cooking.
- Et voilà! An easy French crêpe pancakes recipe to jazz up your breakfast (or dinner, no judgement here). Finish your crêpes by garnishing them with some tasty toppings. In these photos, I’ve decorated mine with cooked nectarines and cream.