Raspberry and Ginger Crepes

Ginger and sharp raspberries shine through creamy filling wrapped in the thinnest of pancakes.


  1. Batter: sift the flour and salt into a bowl. Make a hollow in the centre. Crack the egg into it. Add 2 tablespoons of your milk. Start to beat the liquid into the flour using a balloon whisk, electric hand whisk or a wooden spoon. Add the rest of the milk very slowly, beating vigorously during and between additions until you have a silky smooth batter. Add the water and melted butter if using.
  2. Set aside while you prep the filling. Tip the chilled cream into a large bowl. Whisk with a clean balloon whisk or electric hand whisk until it’s just holding shape. Don’t allow it to become grainy/stiff.
  3. Stir in the sugar and ginger. Taste and adjust. It should fizz a bit. Add ¾ of your raspberries.


  1. Heat a crepe or a large frying pan on high then reduce to medium. Add a bit of extra melted butter or brush soft butter carefully over the surface using a silicone brush. Pour or spoon sufficient batter into the pan to coat the surface very thinly, tipping and swirling the pan as you go to make that big thin crepe. Cook for 1 minute or until it sets/cooks. Check underneath with a spatula. Look for golden patches and a good texture. Turn the crepe with the help of your spatula or toss it into the air and catch it flat so you can cook the second side for 1-2 minutes.


  1. You can cook all the crepes together and keep them warm, layered between sheets of baking paper, or cook and serve one at a time. When ready to serve, lay each crepe flat on a warm plate. Pile raspberry cream filling into one corner. Fold the crepe in half and then again. Push remaining raspberries into the filling you can see. Drizzle with syrup and lemon juice. Sprinkle with a subtle dusting of sifted icing sugar if you like or enjoy them plain.

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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