Crepes & Pancakes Fresh Cream

Easy Pancakes


  • 100g plain flour
  • 2 large eggs
  • 300ml milk
  • 1 tbsp sunflower or vegetable oil, plus a little extra for frying
  • Lemon wedges to serve or fresh fruits (optional)
  • Flavoured Icing  Sugar of your choice to serve (optional)


1. Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.

2. Set aside for 30 mins to rest if you have time, or start cooking straight away.

3. Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.

4. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.

5. Serve with lemon wedges, and flavoured icing sugar or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.

Instructions for Whipped Cream

  1. Using an electric hand mixer or a mixing appliance whip up the double cream and 2 heaped Tbsp of the Natural Flavoured Icing Sugar until the cream is firm, do not overheat, keep an eye on it at all times, it only takes seconds to beat.
  2. Scoop as much fresh cream as desired on to your pancakes,


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