Laura Sharrad


  • 2 eggs
  • 200g Flour
  • 2 tbsp Caster Sugar
  • 200ml Milk
  • Butter
  • Lemon Juice
  • Honey


  1. In a large mixing bowl add your flour eggs and sugar and then slowly pour in your milk bit by bit while whisking to avoid any lumps. Keep whisking until the batter has come together and is lump free.
  2. Now place a nonstick pan on medium heat and melt a knob of butter. Ladle in a scoop and swirl your pan around until the entire base is covered in the batter.
  3. Once the crepe starts to bubble, it’s time to flip. Remove from the pan once the crepe is golden in colour but is still malleable.
  4. Cook the remainder of your crepes and begin plating up.
  5. Drizzle with honey & lemon juice and breakfast is served.
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