Breakfast crepes


  1.  Sift flour and salt into a bowl. Make a hollow in the centre. Pour milk into a jug.
  2.  Tap the egg sharply against the rim of the bowl to crack it. Insert a thumb on either side of the crack. Hold the egg over the hollow and pull the crack open to allow the egg to slip out.
  3.  Tip 2-3 tablespoons of milk into the bowl onto the egg. Break into the egg with a wooden spoon or balloon whisk and start to beat the milk and egg together with surrounding flour.
  4.  Gradually introduce the remaining milk, a glug at a time, incorporating it as you go, beating furiously, to create a smooth lump-free batter. This should take a couple of minutes. Hold the bowl at a slight angle of it helps. If it slips, sit it on a tea-towel. Set aside.
  5.  5 minutes before you’re ready to cook your crepes, pre-heat the grill to high.
  6.  Wash or wipe and dry any berries. Chop or slice the large ones.


  1. Lay the bacon rashers under the hot grill in a single layer. Cook for 1-2 minutes until crisp. Turn with tongs or a fork. Cook until crisp. Set aside on a piece of kitchen paper.
  2. Heat a crepe pan or shallow frying pan until it’s hot enough to sizzle if you drop a piece of butter in there. Use a silicone pastry brush to spread the fat so the surface of the pan is coated very lightly.
  3. Pour or spoon 2-3 tablespoons of batter into the hot pan, swirling the pan as you do it so it spreads to coat the pan evenly for a big thin crepe. Cook this first side for 1 minute or until the underside is set/done. Check by flicking up the edge with a spatula. If cooked, it will be lightly browned and it shouldn’t stick.
  4. Slide the spatula under the crepe before attempting to toss it. Or just turn it with the spatula. Cook side two until its light brown and looking a bit papery.


  1. Tip the first crepe flat out onto a warm plate. Pile a mix of fruit and crumble of bacon shards into the centre. Flip the sides over to enclose them. Serve with syrup and lemon.
  2. Alternatively, place each crepe onto a piece of baking paper on a warm plate as you cook it. Put it somewhere warm as you cook off the rest, layering the crepes in a stack with paper between them. It’s the easiest way if you want to eat together.

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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