Delia Smith Crepe Recipe

This classic Delia Smith Crepe Recipe is made with plain flour, fresh eggs, a blend of milk and water, orange zest, sugar, and melted butter. The result is a stack of light, golden crepes with a subtle citrus flavor and a buttery texture that melts in your mouth. This recipe creates a delicate foundation perfect for a fancy dessert or a traditional Shrove Tuesday treat, making enough batter for about 15 thin pancakes.

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Delia Smith Crepe Recipe Ingredients

• 4 oz (110g) plain flour
• A pinch of salt
• 2 large eggs
• 7 fl oz (200ml) milk mixed with 3 fl oz (75ml) water
• 1 medium orange, grated zest only
• 1 tbsp golden caster sugar
• 2 oz (50g) melted butter (plus extra for greasing the pan)

How To Make Delia Smith Crepe Recipe

1. Sift the dry ingredients: Place the flour and salt into a sieve. Hold the sieve high above a large mixing bowl and sift the ingredients to give the flour a good airing.
2. Start the batter: Make a well in the center of the flour and crack the eggs into it. Begin to whisk the eggs, slowly incorporating a little bit of flour from the edges as you mix.
3. Add the liquid: As the egg and flour mixture thickens, gradually pour in small amounts of the milk and water mixture. Continue to whisk constantly until all the liquid is absorbed and you have a smooth batter with the consistency of thin cream.
4. Add flavorings: Use a rubber spatula to scrape any flour stuck to the sides of the bowl into the center. Add the orange zest and caster sugar, then whisk again until smooth.
5. Incorporate the butter: Spoon 2 tablespoons of the melted butter directly into the batter and whisk it in. Pour the remaining melted butter into a small bowl to use for greasing the pan later.
6. Heat the pan: Place a 7-inch (18 cm) crepe pan or frying pan over high heat until it is really hot. Have a ladle ready and a plate with greaseproof paper nearby for stacking.
7. Cook the crepe: Reduce the heat to medium. Dip a piece of kitchen paper into the reserved melted butter and wipe the pan to lubricate it. Pour in about 1½ tablespoons of batter. Immediately tip and rotate the pan to coat the entire base thinly.
8. Flip and finish: Cook for about 30 seconds until the bottom is tinged gold. Flip the crepe using a palette knife or spatula and cook the other side for just a few seconds.
9. Stack and keep warm: Slide the finished crepe onto a plate. Continue cooking the rest of the batter, stacking the crepes with greaseproof paper in between. Place the plate over a pot of simmering water to keep them warm while you finish.

Recipe Tips

• Air the Flour: Sifting the flour from a high distance is not just for show. It introduces air into the flour, which helps create a lighter, more delicate crepe texture.
• Use the “Well” Method: Breaking the eggs into a well in the center prevents lumps. It allows you to slowly pull in the flour rather than dumping it all in at once, ensuring a smooth batter.
• Check the Consistency: The batter should look like thin cream (heavy cream). If it is too thick, the crepes will be heavy and doughy. If it is too thin, they may tear.
• Lubricate, Don’t Drown: Use a paper towel dipped in butter to wipe the pan. You want a thin film of fat, not a pool of oil, to get that classic golden-brown spotty surface.

What To Serve Delia Smith Crepes

These crepes are designed with a hint of orange and sugar, making them perfect for sweet toppings.

• Classic Lemon and Sugar: The traditional British way—just a squeeze of fresh lemon juice and a sprinkling of caster sugar.
• Crepes Suzette: Since this recipe serves as a base for Suzette, serve them with a sauce made of caramelized sugar, butter, orange juice, and Grand Marnier.
• Fresh Berries and Cream: Top with sliced strawberries, blueberries, and a dollop of whipped cream.
• Chocolate Spread: A thin layer of Nutella or chocolate hazelnut spread is always a crowd favorite.

How To Store Delia Smith Crepes Leftovers

• Refrigerate: Allow the crepes to cool completely. Stack them with a square of parchment or greaseproof paper between each one to prevent sticking. Wrap the stack tightly in plastic wrap or place in an airtight container. Store in the refrigerator for up to 3 days.
• Freeze: Wrap the parchment-separated stack in plastic wrap, then place it inside a heavy-duty freezer bag. They can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

Delia Smith Crepe Recipe Nutrition Facts

Serving Size: 1 Crepe

• Calories: 95 kcal
• Total Fat: 4g
• Saturated Fat: 2.5g
• Cholesterol: 35mg
• Sodium: 40mg
• Total Carbohydrate: 12g
• Sugars: 2g
• Protein: 3g

Frequently Asked Questions

• Why was my first crepe a disaster? This is very common! The first crepe is usually a “test” crepe because the pan hasn’t perfectly regulated its heat yet and the seasoning needs to build up. Don’t worry, the second one will be better.
• Can I make the batter ahead of time? Yes, you can make the batter and let it rest in the refrigerator for up to 24 hours. Just give it a good whisk before cooking, as the flour may settle at the bottom.
• Do I have to use the orange zest? No, the orange zest is specific to the Crepes Suzette style. If you want a neutral crepe for savory fillings or just plain lemon and sugar, you can omit the zest and the tablespoon of sugar.

Try More Recipes:

• Delia Smith Creole Christmas Cake​ Recipe
• Delia Smith Creme Brulee​ Recipe
• Delia Smith​ Cranberry Relish Recipe