Crepes
Thin pancakes served with lemon and sugar.
Allergens: contains cereals containing gluten, eggs, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 56g carbs · 9g sugars · 2g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's | Morrisons |
|---|---|---|---|
| Plain flouruse 250g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g | £0.53480g · £0.11 per 100g |
| Caster sugarnot compared | – | £1.30 | – |
| Unsalted butterpack 250g · use 50g | £1.85£0.74 per 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Eggspack 6 pack · use 2 | £1.80£0.30 each | £2.40£0.40 each | £1.80£0.30 each |
| Semi skimmed milkuse 500ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Basket total (full packs) | £5.30 | £5.55 | £5.03 |
| Cost of what this recipe uses | £1.84 | £2.15 | £2.00 |
| Per serving | £0.46 | £0.54 | £0.50 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Caster sugar.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Weigh 250g plain flour and 10g caster sugar into a large mixing bowl and make a well in the centre. Crack in 2 eggs and add 50g unsalted butter, melted and cooled slightly. Measure 500ml semi skimmed milk into a jug. This prep takes about 3 minutes and the flour should look dry and even.
- Pour about half the 500ml milk into the well and whisk with a hand whisk until smooth. Gradually add the remaining milk, whisking constantly to avoid lumps. The batter should be thin like single cream and pale yellow. Rest 5 minutes so flour hydrates.
- Add a pinch of fine salt to the rested batter and whisk again. Taste a tiny spoonful of cooled batter for sweetness and adjust with a little more caster sugar if needed. The mixture should be smooth, not gritty, and just lightly sweet. Set aside while you heat the pan.
- Place a 20cm non-stick frying pan on the hob over medium heat. Add 1 tsp vegetable oil and wipe with kitchen paper to coat thinly. Heat 1 minute until shimmering but not smoking. The pan is ready when a drop of batter sizzles gently.
- Pour 60ml batter into the centre of the hot pan and swirl quickly to coat the base thinly. Cook 1-2 minutes until edges lift and underside is golden with small brown spots. Flip with a spatula and cook 30-45 seconds until set and pale gold. Transfer to a plate.
- Repeat with remaining batter, adding a little more oil to the pan every 2-3 crepes. Keep cooked crepes warm under foil on a plate. Each crepe takes about 2 minutes. You should have 12-14 thin crepes, soft and pliable, not tearing.
- Serve crepes warm with your chosen filling, such as lemon and caster sugar or Nutella. Fold or roll each crepe and plate 3 per person for 4 servings. They should be warm, flexible and lightly golden. Enjoy immediately while soft.
Tips
- Swap semi skimmed milk for cheaper whole milk or oat milk, and use standard unsalted butter from the fridge melted in the microwave.
- Cool cooked crepes and stack with baking paper in an airtight container; refrigerate within 1-2 hours and eat within 48 hours. Reheat only once until steaming hot.
- Freeze uncooked batter in an airtight container for up to 1 month. Defrost in the fridge for 24 hours, whisk again, and use the same day.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1.25kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Caster sugar · about 990g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Sticky Teriyaki Chicken Thighs. - Unsalted butter · about 200g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Semi skimmed milk · about 500ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).