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Basic Crepes

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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30 mins
Serves 4
Not too Tricky
Ingredients

25g plain flour
2 eggs
120ml milk
120ml water
1/4 teaspoon salt
2 tablespoons butter, melted
Mr Hugh's rapeseed oil to oil the pan (can use infused flavours, if desired). 

Method

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled flat griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 60ml for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a fish slice or spatula, turn and cook the other side. Serve hot.

Other seasonal

  • Cheese and bacon scones

    These savoury brunch beauties can be made ahead of time and warmed up when you're ready to serve. Perfect for time saving over bank holiday weekends!

  • Sweetcorn and courgette fritter

    An easy, vegetarian fritter you can have on the table in 25 minutes. Top with an egg with a runny yolk and a drizzle of our chilli dressing.

  • Paneer Tikka

    Perfect addition for BBQ in the summer!