Mary Berry Cinnamon Crepes

I’ll be honest—these nearly turned into cinnamon scrambled eggs. The first time I tried Mary Berry’s cinnamon crêpes, I was far too confident and poured the batter into a lukewarm pan. The result? Patchy, chewy disasters that stuck worse than last year’s New Year’s resolutions.

But once I figured out the rhythm—hot pan, thin batter, no faffing—they turned out sublime. Light, bendy, with just enough warmth from the cinnamon to make you feel like you’re in a little French kitchen in autumn. Let me show you how I fixed the flop and found a new favourite breakfast-for-dinner treat.

Why This One Works So Well

Most cinnamon pancake recipes pile on sugar and end up stodgy. But this? It’s Mary at her best: simple, balanced, and properly thought through. The cinnamon goes into the batter—not just sprinkled on top—so the flavour runs right through every fold and curl.

The crêpes themselves are whisper-thin (as they should be), and the lemon-sugar finish cuts the spice beautifully. I’ve tested it with honey, jam, and Nutella too—but nothing beats the zing of fresh lemon.

INGREDIENTS + WHY THEY MATTER

• Plain Flour (115g) – Keeps the crêpes tender and light. I once tried wholemeal and regretted it—too heavy.
• Ground Cinnamon (1 tbsp) – Adds warmth without overwhelming. I’ve tested with ½ tbsp and 2 tbsp—1 tbsp is the sweet spot.
• Eggs (2 large) – Give structure and richness. Don’t skip them or you’ll get floppy, sad pancakes.
• Milk (225ml) – Thins the batter just right. Full-fat works best for flavour and colour.
• Sunflower Oil (2 tbsp) – Neutral taste and high smoke point. I once tried butter—tasty, but made the pan too fussy.
• Lemons (2, wedged) – Their juice cuts the cinnamon richness beautifully.
• Caster Sugar (55g) – The finishing touch. Adds crunch and sweetness when sprinkled over hot crêpes.

Making It Yours (Without Ruining It)

• Gluten-Free: I tested with Doves Farm GF plain flour—it worked, but needed a splash more milk.
• Dairy-Free: Oat milk gave the best results—almond tasted a bit odd with the cinnamon.
• Egg-Free: I tried a flax egg. It held together, but the texture was gummy. Wouldn’t recommend.
• Fruit Fillings: Thin apple slices with a dab of butter? Divine. Just cook them lightly first.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Crêpes tore while flipping	Batter too thick or pan too cool	Thin the batter and heat the pan properly
Stuck to the pan	Not enough oil or wrong pan	Use a proper non-stick and swirl the oil
Cinnamon clumped	Didn’t mix it in with flour	Always whisk cinnamon with the flour first

HOW TO MAKE MARY BERRY’S CINNAMON CRÊPES

1. Make the Batter – In a large bowl, whisk flour and cinnamon together first (so you don’t get spice clumps). Crack in the eggs and a splash of milk, then whisk until smooth. Gradually add the rest of the milk. The batter should coat the back of a spoon, not sit on it.
2. Rest the Batter – Leave it for 15–20 minutes. This lets the gluten relax and gives smoother crêpes. I’ve skipped this before and regretted it—chewier results.
3. Heat the Pan – A good non-stick is your best friend. I use my old pancake pan and wipe it with a bit of sunflower oil between crêpes. The pan should be properly hot—drop a bit of batter in, and it should sizzle instantly.
4. Cook the Crêpes – Pour in just enough batter to cover the base. Swirl quickly, then let it cook for 1–2 mins until the underside is golden and the top looks dry. Flip (I use fingers—it’s faster!) and cook the second side for another minute.
5. Keep Warm – Layer between baking paper on a plate in a very low oven—or just eat as you go, which is what usually happens here.
6. Serve with Lemon + Sugar – Classic, and honestly unbeatable. Fold into quarters, drizzle, sprinkle, inhale.

TIPS FROM MY KITCHEN

• I warm the lemons a little before squeezing—they give more juice.
• If I’m cooking ahead, I undercook the last side slightly—they reheat better without drying out.
• My non-stick pan works best when it’s slightly greasy—not too clean!
• If making a big batch, I double the batter but only cook one at a time—it’s worth the patience.

STORAGE + SERVING

• Fridge: Cool completely, layer with baking paper, and store in a sealed container for up to 2 days.
• Freezer: Stack with parchment, wrap well. Freeze for up to 2 months.
• Reheat: Microwave 20 seconds or warm in a pan. If frozen, thaw in fridge first.

Serve with:

• Fresh berries and crème fraîche
• Apple compote and toasted almonds
• Or keep it simple: just lemon and sugar forever and ever, amen.

FAQs

Q: Can I make the batter the night before?
A: Yes! Just give it a good whisk before cooking—some cinnamon may sink.

Q: Why are my crêpes chewy?
A: Batter too thick, or pan too cold. They should cook fast on a hot surface.

Q: Can I use butter instead of oil?
A: Technically, yes—but it browns quickly and can make the pan sticky. I stick to sunflower oil for smooth flipping.

Q: Can I make them thicker like American pancakes?
A: Not with this batter—it’s meant to be thin. For thicker ones, try Mary’s Scotch pancakes instead.

Try More Recipes:

• Mary Berry Honey Roasted Winter Vegetables
• Mary Berry Watercress Sauce
• Mary Berry Perfect Poached Eggs
• Mary Berry​ Bread Sauce Recipe