Egg and spring-onion crepes
These thin, soft pancakes come from a pourable egg-and-flour batter.
- Prep
- 8 min
- Cook
- 15 min
- Total
- 23 min
- Makes
- Makes about 9 small crepes
Your new skill: Start with preparation, then work through one step at a time.
These thin, soft pancakes come from a pourable egg-and-flour batter. The first one is practice; you will soon find the right amount for your pan.
Your ingredients
Get ready: Mixing bowl, whisk, non-stick frying pan and spatula.
- 100 g plain flour
- 240 ml water
- 3 medium eggs
- ¼ tsp salt
- ⅛ tsp ground white or black pepper
- 2 spring onions, finely chopped
- A little neutral oil, for the pan
Let’s make it
-
Whisk the batter
Mix 100 g plain flour with 240 ml water until smooth. Whisk in the eggs, salt, pepper and finely chopped spring onions.
-
Pour a thin layer
Warm the pan over medium-high heat and lightly oil if needed. Pour in about 4 tbsp batter for an 18 cm crepe, tilting the pan to spread it thinly.
-
Turn and finish
When the underside sets and releases, slide a spatula underneath and flip. Cook the other side until set, with no wet batter remaining.
-
Keep going
Transfer to a plate and repeat, stirring the batter between crepes. Serve warm on their own or with a little soy or chilli sauce.
What to try next
For another kitchen idea, explore Garlic pak choi and Egg fried rice.
Keeping it: Cool promptly, put in a covered fridge container within 1–2 hours and use within 48 hours. Reheat only once until steaming hot throughout.
