Mary Berry Crepes Recipe – How to Make Perfect, Thin & Tender Crepes Every Time

When I first made this Mary Berry crepes recipe, I was far too confident. I thought, “It’s just flour, milk, eggs—how wrong can it go?” Well, my first batch stuck like wallpaper paste, my second batch was thicker than a pancake, and I ended up eating the third batch straight from the pan because they finally turned out right.

The magic happened when I stopped rushing. I let the batter rest, I learned that just enough butter in the pan is key, and I tilted the pan with a bit more wrist action than I’d care to admit. Now they come out whisper-thin, golden at the edges, and they fold like silk scarves. If you’ve been burned by lumpy batter or stubborn pans before, let me show you the tweaks that fixed it for me.

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Why This One Works So Well

• Resting the batter – The gluten relaxes, and the flour fully hydrates, so the crepes don’t tear.
• Melted butter in the mix – Stops sticking and gives them a soft bite without making them greasy.
• Moderate heat, not full blast – Lets the crepes cook evenly without crisping too soon.
• Pan swirling technique – Even coverage in seconds; it’s the difference between elegant folds and uneven blobs.

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Ingredients + Why They Matter

• 125g plain flour – Gives structure without heaviness. I’ve tried strong bread flour and it made them chewy (not in a good way).
• 2 large eggs – The glue that binds. Free-range if you can—they give a richer colour.
• 300ml whole milk – Keeps them tender. I tried oat milk once—it worked but they were softer and slightly sweeter.
• 1 tbsp melted butter – Adds flavour and prevents that dreaded pan stick.
• Pinch of salt – Balances flavours, even for sweet crepes.
• Optional: 1 tsp sugar or vanilla – Makes sweet versions feel more like dessert.

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Ingredient Swaps That Hold Up

• Dairy-free – Oat or almond milk + vegan butter work fine. The texture is a touch softer.
• Healthier twist – Half whole wheat flour gives a nutty note, though they won’t be quite as delicate.
• Chocolate crepes – Swap 1 tbsp flour for cocoa powder. Gorgeous with strawberries.

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Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Batter too thick	Added too much flour	Add milk a splash at a time until it’s the texture of single cream
Crepes tearing	Didn’t rest the batter	Rest at least 15 minutes before cooking
Edges burning before centre set	Pan too hot	Keep to medium heat and preheat gradually
First crepe always rubbish	Pan not seasoned with butter	Lightly butter before the very first pour

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How to Make This Crepes Recipe

1. Make the batter – Whisk eggs and milk until smooth. Gradually add flour and salt, whisking out lumps. Stir in melted butter (and sugar/vanilla if sweet). Rest 15–30 minutes.
2. Heat your pan – Medium heat, small butter swirl.
3. Cook – Pour in a ladleful, tilt fast, and coat the base evenly. Cook 1–2 mins until the underside is golden and the edges lift.
4. Flip – Loosen edges with a spatula, flip, and cook 30–60 seconds more.
5. Repeat – Stack under foil to keep warm until all batter is used.

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Tips From My Kitchen

• My non-stick pan still gets a wipe of butter before the first crepe—it’s tradition and it works.
• Batter can live in the fridge for up to 2 days—just whisk again before using.
• The first crepe is always the “tester” (i.e., the cook’s snack).
• If you’re making a big batch for guests, keep them in a low oven wrapped in foil.

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Storage & Reheating

• Fridge – Stack with parchment in between, airtight container, up to 3 days.
• Freeze – Up to 1 month, parchment between each crepe.
• Reheat – Microwave 20–30 secs under a damp paper towel or reheat in a dry pan.

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FAQs – Storage, Freezing & Vegan Variations for Mary’s Crepes Recipe

Q: How do you store crepes so they stay soft?
Cool completely, stack with parchment in between, and store in an airtight container in the fridge. They’ll stay soft for up to 3 days.

Q: Can you freeze crepes?
Yes! Stack with parchment between each crepe, wrap well, and freeze for up to 1 month. Thaw in the fridge, then reheat gently in a pan or microwave.

Q: How do I make vegan crepes?
Swap milk for almond/oat milk, butter for vegan butter, and use 4 tbsp aquafaba or a flax egg (1 tbsp flaxseed + 3 tbsp water) in place of each egg. They’re a little more delicate but still flip beautifully.

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Other Similar Recipes:

• Mary Berry Drop Scones
• Mary Berry American Style Pancakes
• Mary Berry Cinnamon Crepes

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