I still vividly remember the first time I decided to make crepes using Nigella Lawson’s recipe. It was a lazy Sunday morning, and I wanted something that felt a little more special than my usual breakfast routine. I pulled out my old cookbook, flipped through the pages, and there it was: a simple, elegant recipe for crepes that looked both effortless and inviting. I had never made crepes before, and I was honestly a little intimidated. But Nigella’s way of explaining things made it sound so achievable that I decided to give it a try.
I carefully measured out the ingredients, whisked them together, and heated up my pan with a mix of excitement and nerves. The first crepe was a bit messy, but by the second one, I was already feeling more confident. When I finally sat down with a plate of golden, delicate crepes drizzled with lemon and sugar, it felt like pure magic. Light, tender, and delicious, they were everything I had hoped for and more.
Since then, Nigella Lawson’s crepes have become a beloved part of my kitchen repertoire. I make them for special brunches, lazy weekends, and even the occasional midnight snack when I crave something comforting and a little indulgent. They remind me that sometimes, simple pleasures really are the best. I hope that by sharing this recipe, you will find the same joy I did, one perfect crepe at a time.
What is Nigella Lawson’s Crepes?
Nigella Lawson’s crepes are thin, tender pancakes made from a simple batter of flour, eggs, milk, and a touch of butter. They are cooked quickly in a hot pan and can be filled or topped with sweet or savory ingredients, making them wonderfully versatile.
Why You Should Try This Recipe
This recipe is incredibly simple, yet it produces crepes that feel like something from a fancy café. It is quick to prepare, requires basic pantry ingredients, and can be adapted to suit any craving, from sweet to savory. Plus, making crepes from scratch feels surprisingly satisfying.
Ingredients Needed to Make Nigella Lawson’s Crepes
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1 cup all-purpose flour
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2 large eggs
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1¼ cups milk
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2 tablespoons melted butter (plus more for the pan)
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A pinch of salt
Optional toppings:
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Fresh lemon juice and sugar
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Nutella
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Fresh berries
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Whipped cream
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Savory fillings like ham, cheese, or sautéed mushrooms
Instructions to Make Nigella Lawson’s Crepes Recipe
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In a large bowl, whisk the flour and salt together.
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Make a well in the center and add the eggs. Begin whisking from the center, gradually incorporating the flour.
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Slowly pour in the milk while whisking continuously to create a smooth batter.
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Stir in the melted butter and mix until fully combined.
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Let the batter rest for about 20 to 30 minutes at room temperature. This helps the crepes turn out tender.
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Heat a small non-stick frying pan over medium heat and lightly brush with butter.
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Pour a small ladleful of batter into the pan, swirling it around to cover the base in a thin layer.
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Cook for about 1 to 2 minutes until the bottom is lightly golden, then flip and cook the other side for another minute.
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Transfer the crepe to a plate and keep warm while you repeat with the remaining batter.
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Serve with your favorite toppings or fillings.
Nigella Lawson's Crepes
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1¼ cups milk
- 2 tablespoons melted butter plus more for the pan
- A pinch of salt
Optional toppings:
- Fresh lemon juice and sugar
- Nutella
- Fresh berries
- Whipped cream
- Savory fillings like ham cheese, or sautéed mushrooms
Instructions
- In a large bowl, whisk the flour and salt together.
- Make a well in the center and add the eggs. Begin whisking from the center, gradually incorporating the flour.
- Slowly pour in the milk while whisking continuously to create a smooth batter.
- Stir in the melted butter and mix until fully combined.
- Let the batter rest for about 20 to 30 minutes at room temperature. This helps the crepes turn out tender.
- Heat a small non-stick frying pan over medium heat and lightly brush with butter.
- Pour a small ladleful of batter into the pan, swirling it around to cover the base in a thin layer.
- Cook for about 1 to 2 minutes until the bottom is lightly golden, then flip and cook the other side for another minute.
- Transfer the crepe to a plate and keep warm while you repeat with the remaining batter.
- Serve with your favorite toppings or fillings.
Notes
- Make sure to let the batter rest before cooking. This allows the gluten to relax and results in softer crepes.
- Also, do not overheat your pan. A moderate heat ensures the crepes cook evenly without burning.
- And do not worry if the first crepe looks a little rough. It almost always does. The second and third will be just right.
Nutritional Value
The approximate nutritional value per crepe (without toppings) is:- Calories: 120 to 140
- Protein: 4 to 5 grams
- Fat: 5 to 6 grams
- Carbohydrates: 15 to 18 grams
- Fiber: 0.5 to 1 gram
What Goes Well with Nigella Lawson Crepes
I love serving these crepes with a classic sprinkle of sugar and a squeeze of fresh lemon juice. They also pair beautifully with a warm cup of coffee or tea. For a more decadent treat, I sometimes fill them with Nutella and sliced bananas or top them with a handful of fresh berries.
My Tips to Make the Best Nigella Lawson Crepes
Make sure to let the batter rest before cooking. This allows the gluten to relax and results in softer crepes. Also, do not overheat your pan. A moderate heat ensures the crepes cook evenly without burning. And do not worry if the first crepe looks a little rough. It almost always does. The second and third will be just right.
Easy Variations of Nigella Lawson Crepes
Sometimes I add a teaspoon of vanilla extract or a dash of cinnamon to the batter for a sweet version. For savory crepes, I reduce the milk slightly and add a tablespoon of finely chopped herbs like parsley or chives. You can even use buckwheat flour for a heartier, more traditional savory crepe.
Best Way to Store Nigella Lawson Crepes
If I have leftovers, I stack the cooled crepes between sheets of parchment paper and store them in an airtight container in the refrigerator. They stay fresh for up to 2 days. To reheat, I just warm them gently in a non-stick pan for a few seconds on each side. They can also be frozen for up to one month.
Nutritional Value
The approximate nutritional value per crepe (without toppings) is:
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Calories: 120 to 140
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Protein: 4 to 5 grams
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Fat: 5 to 6 grams
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Carbohydrates: 15 to 18 grams
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Fiber: 0.5 to 1 gram
The final numbers will depend on your choice of toppings and fillings.
FAQs
Can I make the batter ahead of time?
Yes, you can prepare the batter and refrigerate it overnight. Just give it a quick stir before using.
Do I need a special pan to make crepes?
Not at all. A small non-stick skillet works perfectly fine.
Why does my first crepe always look bad?
It is completely normal. The first crepe often helps season the pan and sets the stage for the rest.
Can I make them gluten-free?
Yes, just use a good quality gluten-free all-purpose flour blend.
What can I do if my batter is too thick?
Simply whisk in a little more milk until the batter reaches a thin, pourable consistency.
Conclusion
Every time I make Nigella Lawson’s crepes, it feels like a little celebration. There is something so satisfying about whisking together a simple batter, swirling it into a hot pan, and watching it transform into something so delicate and delicious. No matter how many times I make them, it always feels a little bit magical.
What I love most about these crepes is their versatility. One morning I might crave them with just a little sugar and lemon, and the next I might fill them with creamy mushrooms and cheese for a savory brunch. They adapt so easily to whatever mood or moment I am in. And there is such a lovely rhythm to the process too, ladling, swirling, flipping, and stacking, that it almost feels meditative.
The very first batch I made was a little imperfect, but that only made me love them more. They reminded me that food does not have to be flawless to be beautiful. It just needs to be made with a little love and a little patience. Nigella’s recipe captured that spirit perfectly, and it has stayed with me ever since.
If you have never made crepes before, I encourage you to try this recipe. It is simpler than you might think, and the rewards are so worth it. I hope these crepes bring a little extra joy to your table the way they have to mine. And trust me, once you taste that first tender, buttery bite, you will wonder why you did not make them sooner.
