Ideal for breakfast or dessert, these raspberry crepes are delicious.

  • Place the flour in a bowl and gently whisk in the milk and eggs so you have a lump free batter. It should be the consistency of singe cream.
  • Heat a medium sized frying pan on a medium heat then wipe it with oil. Ladle enough batter into the pan to coat the base with an even, thin layer when you tilt it around the pan.
  • Leave the batter to stand until the top side looks dry and the bottom is golden, usually around 30 seconds. Using a fish slice or a flick of the wrist, turn or flip the pancake to cook the other side. Once cooked pop it on a plate, cover with foil and keep it warm in the oven. Repeat this till all the batter is used up and you have a pile of pancakes.
  • Serve 2 pancakes per person topped with raspberries and a sprinkle of sugar.


  • 100g flour
  • 2 eggs, beaten
  • 300ml milk
  • oil for frying
  • BerryWorld raspberries


Per 100g Per Serving
Energy (KG) 744 1279
Energy (kcal) 178 306
Fat (g) 10.7 18.4
Saturated Fat (g) 1.6 2.8
Carbohydrates (g) 15.4 26.5
Fibre (g) 1.6 2.8
Sugar (g) 3.0 5.2
Protein (g) 5.0 8.6
Salt (g) 0.1 0.2