Jamie Oliver’s crepe recipe offers a simple, foolproof way to make thin, tender crepes that are perfect for sweet or savory fillings. Thanks to its straightforward ingredients and quick preparation, this recipe works well for breakfast, brunch, or dessert, delivering light, flexible crepes every time.
Ingredients
- 125g plain flour (about 1 cup)
- 2 large free-range eggs
- 300ml whole milk (about 1¼ cups)
- 1 tbsp vegetable or olive oil, plus extra for frying
- Pinch of salt
- Optional: 1 tsp caster sugar (for sweet crepes)
Instructions
- Place the flour and a pinch of salt (and sugar if using) into a large mixing bowl or a blender jug.
- Make a well in the centre and crack in the eggs.
- Gradually pour in the milk while whisking continuously to avoid lumps. If using a blender, pulse until smooth.
- Add the tablespoon of oil and whisk again until the batter is thin and smooth. The consistency should be like heavy cream; if it’s too thick, add a splash more milk.
- Set the batter aside for 20-30 minutes at room temperature to rest. This helps the flour absorb the liquid and results in tender crepes.
- Heat a non-stick frying pan or crepe pan over medium heat and lightly brush with oil.
- Pour in about 60ml (¼ cup) of batter and tilt the pan quickly to spread the batter as thinly and evenly as possible.
- Cook for 1-2 minutes until the edges lift and the underside is golden brown.
- Use a spatula to flip the crepe and cook the other side for 30 seconds to 1 minute.
- Transfer to a plate and cover loosely with foil or a clean tea towel to keep warm. Repeat with the remaining batter, adding more oil as needed.
- Serve warm with your choice of fillings and toppings.
Tips
- Flour substitutions: You can swap plain flour for gluten-free flour blends, but the texture may be slightly different. Whole wheat flour works well too but creates a heartier crepe.
- Resting the batter: Don’t skip the resting time. It allows the gluten to relax, preventing tough crepes and helps avoid bubbles.
- Pan temperature: Too hot and the crepes will burn before cooking through; too low and they’ll be pale and rubbery. Medium heat is best.
- Storing batter: Batter can be refrigerated for up to 24 hours. Stir well before using as it may separate.
Serving Suggestions
Jamie Oliver’s crepes are incredibly versatile. For a classic sweet option, fill with lemon juice and a sprinkle of caster sugar or spread with Nutella and fresh strawberries. For a savory twist, try filling with sautéed mushrooms and spinach with a drizzle of crème fraîche, or ham and cheese with a touch of mustard. Roll or fold crepes and serve with a side salad or fresh fruit depending on your preference.
Variations
You can easily tweak this base crepe recipe to suit different dietary needs or flavors:
- Vegan crepes: Replace eggs with 2 tablespoons of ground flaxseed mixed with 6 tablespoons water (let sit 5 minutes) and use plant-based milk instead of dairy.
- Chocolate crepes: Add 1-2 tablespoons of cocoa powder to the dry ingredients for a rich chocolate flavor.
- Herbed crepes: Add finely chopped fresh herbs like parsley or chives to the batter for a savory herbaceous note.
- Gluten-free crepes: Use a gluten-free flour blend, and you may need to add an extra egg or a teaspoon of xanthan gum for structure.
Storage and Reheating
Cooked crepes can be stored in an airtight container or wrapped tightly in cling film in the refrigerator for up to 2 days. To freeze, layer sheets of baking parchment between crepes and place them in a freezer bag for up to 1 month.
Reheat refrigerated crepes by warming them in a dry non-stick pan over low heat for 30 seconds each side or microwaving them covered with a damp paper towel for about 20 seconds. Frozen crepes should be thawed overnight in the fridge before reheating.
Frequently Asked Questions
What makes Jamie Oliver’s crepe recipe special?
Jamie Oliver’s recipe is praised for its simplicity and reliability. It uses basic pantry ingredients and a straightforward method that yields consistently thin, tender crepes without complicated steps or unusual ingredients.
Can I make the crepes gluten-free?
Yes, you can substitute plain flour with a gluten-free flour blend. However, gluten-free batters may behave differently, so add a bit more liquid if needed and handle the crepes gently to prevent tearing.
How do I prevent crepes from sticking to the pan?
Use a good quality non-stick pan and lightly oil it before each crepe. Make sure the pan is hot but not smoking. Pour the batter in and immediately tilt the pan to spread it thinly. Avoid moving the crepe too soon; wait until the edges lift naturally before flipping.
Can I prepare crepe batter in advance?
Absolutely. The batter can be made up to 24 hours ahead and kept refrigerated. Resting the batter longer can improve texture, but always whisk it again before cooking to recombine any separated ingredients.
What are good fillings for savory crepes?
Savory options include cooked mushrooms with garlic and herbs, grated cheese and ham, smoked salmon with cream cheese and dill, or sautéed spinach with feta. You can get creative with leftover cooked vegetables or meats too.
How thin should the crepe batter be spread?
The batter should be spread very thinly — just enough to cover the pan’s surface in a delicate layer. Tilt the pan quickly after pouring to allow the batter to coat evenly. Thin crepes cook faster and have a lighter texture.
With this Jamie Oliver crepe recipe, you’ll gain a foundational skill that opens the door to countless delicious meals, from quick breakfasts to elegant desserts. Experiment with fillings and toppings to find your perfect crepe combination!
Enjoy your homemade crepes and happy cooking!
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