Mary Berry Cinnamon Crepes

This easy Cinnamon Crepes recipe by Mary Berry is a delightful treat for breakfast or dessert. These warm, creamy crepes are quick to make and can be filled with your favorite ingredients. Enjoy their light and tender texture, perfect for drizzling with lemon juice and sprinkling with sugar for a delicious finish!

This Cinnamon Crepes Recipe Is From Cook And Share Cookbook by Mary Berry

Ingredients Needed:

• 115g plain flour
• 1 tbsp ground cinnamon
• 2 large eggs
• 225ml milk
• 2 tbsp sunflower oil
• 2 lemons, cut into thin wedges
• 55g caster sugar

How To Cook Cinnamon Crepes:

1. Prepare the Batter: Measure the plain flour and ground cinnamon into a bowl. Crack the eggs into the bowl and add a splash of the milk. Whisk together using a balloon whisk until you have a thick batter. Slowly pour in the remaining milk, whisking until the batter is smooth and thin.
2. Cook the Crepes: Heat a little sunflower oil in your crepe pan or non-stick frying pan. Pour just enough batter into the centre to form a large disc. Swirl the pan to spread the batter thinly. Fry for a few minutes until golden underneath and set on top, then flip the crepe and fry for another 1–2 minutes on the other side. Tip the crepe onto a warm plate.
3. Repeat: Continue with the remaining oil and batter, placing a piece of kitchen paper or non-stick baking paper between each crepe to prevent sticking.
4. Serve: Serve the warm crepes with a squeeze of lemon juice and a sprinkle of caster sugar.

Recipe Tips

• Use a Non-Stick Pan: A non-stick pan is essential for cooking crepes. It helps prevent sticking and makes flipping easier.
• Heat the Pan Properly: Ensure the pan is hot before adding the batter. This helps the crepes cook evenly and develop a nice golden colour.
• Let the Batter Rest: Allow the batter to rest for about 15 minutes before cooking. This improves the texture and makes the crepes more tender.
• Adjust the Thickness: If your batter is too thick, add a bit more milk. The right consistency should be thin enough to swirl easily in the pan.
• Serve Immediately: For the best taste, serve the crepes right after cooking. They are best when warm and fresh.

How To Store & Reheat Leftovers

• Refrigerate: First, let the leftover Cinnamon Crepes cool to room temperature. Then, put them in an airtight container and keep them in the fridge for up to 2 days.
• Freeze: To freeze, wrap leftover Cinnamon Crepes in plastic wrap or use a freezer-safe bag. Put parchment paper between layers to stop them from sticking. You can freeze Cinnamon Crepes for up to 2 months. To use, thaw them in the fridge overnight before serving.
• Reheating: To reheat leftover Cinnamon Crepes, warm them in a non-stick pan over low heat for about 1–2 minutes on each side until heated through, or microwave them for 15–30 seconds until warm.

Nutrition Facts

Serving Size: 1 crepe (approximately)

• Calories: 630
• Total Fat: 31g
• Saturated Fat: 13g
• Cholesterol: 100mg
• Sodium: 680mg
• Potassium: Not specified
• Total Carbohydrate: 78g
• Dietary Fiber: 3g
• Sugars: 49g
• Protein: 11g

Try More Mary Berry Recipe:

• Mary Berry Sage And Onion Stuffing Balls
• Mary Berry Potato Wedges
• Mary Berry Eggs and Broccoli Royale
• Mary Berry Roast Potatoes
• Mary Berry Potato Cakes