Mary Berry Crepe Recipe

This foolproof Mary Berry Crepe Recipe is a wafer-thin and delicate breakfast staple, which is made with a rich batter of plain flour, milk, and an extra egg yolk. It’s a classic Shrove Tuesday favorite, yielding lace-like edges and a tender center ready for sweet lemon or savory fillings.

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Mary Berry Crepe Ingredients

The Batter Base:

• 125g Plain Flour: The structural foundation. Sifting is non-negotiable to avoid lumps in such a thin batter.
• 1 Egg plus 1 Egg Yolk: Mary’s secret. Using a whole egg plus an extra yolk adds richness and creates a more tender crepe that is less likely to tear than using just whole eggs.
• 300ml Semi-Skimmed Milk: Provides the liquid volume. You can use whole milk for a creamier taste, but semi-skimmed is Mary’s standard for a light texture.
• 1 tablespoon Sunflower Oil: Added directly into the batter. This ensures the crepes don’t stick to the pan and keeps them moist.

For Frying:

• Vegetable Oil or Butter: For greasing the pan between batches.

How To Make Mary Berry Crepe

1. Sift and Create a Well: Sift the plain flour into a large mixing bowl. Using the back of a spoon, make a hollow well in the center of the flour mound.
2. Add Liquids: Crack the whole egg and the extra egg yolk into the well. Add the 1 tablespoon of sunflower oil and a splash of the milk.
3. Whisk Gradually: Using a balloon whisk, begin to whisk the eggs and liquid in the center, gradually drawing in the flour from the edges. Do not rush this, or you will get lumps.
4. Incorporate Milk: Once the center becomes a thick paste, slowly pour in the remaining milk while whisking continuously. Keep beating until you have a smooth batter with the consistency of thin single cream.
5. Rest (Recommended): If you have time, let the batter rest for 30 minutes. This allows the gluten to relax (softer crepes) and the starch grains to swell.
6. Heat the Pan: Heat a non-stick frying pan or crepe pan over medium heat. Add a tiny drop of oil and wipe it around with a kitchen paper towel to grease the surface lightly.
7. Pour and Swirl: Pour a small ladleful of batter into the center of the hot pan. Immediately tilt and rotate the pan in a circular motion so the batter runs to the edges in a thin, even layer.
8. Cook and Flip: Cook for about 1 minute, or until the underside is golden brown and the edges curl slightly. Loosen with a palette knife, flip quickly, and cook the other side for 30-45 seconds until speckled brown.
9. Serve: Slide onto a warm plate and repeat until the batter is used up.

Recipe Tips

• The Consistency Test: The batter should be thin, like pouring cream. If it feels thick like heavy cream or American pancake batter, whisk in a tablespoon of water. If it’s too thick, the crepes will be rubbery.
• The “First Pancake” Rule: The first crepe is almost always a disaster. It’s usually because the pan isn’t evenly heated or seasoned yet. Treat it as a chef’s snack and don’t get discouraged.
• Wiping the Pan: Mary recommends wiping the pan with an oiled paper towel rather than pouring oil in. You want the crepe to fry on contact with the hot metal, not deep fry in a pool of oil.
• Lump Rescue: If you ended up with lumps despite your best efforts, don’t panic. Just pour the batter through a fine-mesh sieve into a clean jug.

What To Serve With Mary Berry Crepe

• Lemon and Sugar: The quintessential British serving method.
• Nutella and Strawberries: A decadent, kid-friendly option.
• Gruyère and Ham: For a savory “galette” style lunch.
• Grand Marnier: Flambé the crepes for a retro “Crêpe Suzette.”

How To Store Mary Berry Crepe

• Refrigerate: Stack the cooked, cooled crepes with a square of baking parchment between each one (to prevent sticking). Wrap in foil and store in the fridge for up to 3 days.
• Freezing: Wrap the parchment-stacked pile in cling film and freeze for up to 1 month. Defrost thoroughly before peeling them apart.

Mary Berry Crepe Nutrition Facts

• Calories: 90 kcal
• Carbohydrates: 12g
• Fat: 3g
• Protein: 3g
• Sugar: 1g

Nutrition information is estimated per crepe (yields approx 8-10).

FAQs

Try More Recipes:

• Mary Berry Simple Pancake ​Mixture Recipe
• Mary Berry​ Buttermilk Pancakes Recipe
• Mary Berry Drop Scones​ (Scotch Pancakes​)