Pancakes, particularly those resembling classic French crepes, seem easy to make from scratch with a simple batter. However, these classic Pancake Day treats require a delicate approach if you strive for paper-thin yet durable crepes.

After many months of trying to perfect a homemade stack of crepes, I have learned that no pancake batter is created equal, even when you follow a careful formula of quantities like my trusty old favourite: 300ml milk, two eggs, 100g plain flour. The size of the eggs, type of milk, and grain of flour make a huge difference to the final result, which is why I now rely on a trusty protein shaker to measure and shake the batter. I’ve ditched the measuring jug and scales for a recipe entirely judged by eye, and it is yet to disappoint.

A measuring jug, weighing scales, a generous glug of oil and a non-stick frying pan used to be the essentials when making crepes at home. But I have simplified the recipe down to a concise list.

The most important item in the lineup is the protein shaker. I use a 600ml capacity container with a secure lid and metal mixer ball, which is essential for quickly removing lumps in the batter.

Perfect crepe pancake recipe

Equipment

600ml protein shaker with a mixer ball

Large non-stick frying pan

Ingredients (for 15 large pancakes)

Approx. 400ml whole milk

Two to four eggs at room temperature (size dependent)

Approx. 250g plain flour

Butter, for greasing the pan

Of course, toppings are also essential for delicious pancakes, be it lemon and sugar, raspberry jam, chocolate spread or syrup.

How to make crepe pancakes

Making super strong, thin crepes with this recipe requires trial and error, so start by filling the empty protein shaker two-thirds of the way up with milk (approximately 400ml).

Next, add enough plain flour to fill the shaker almost to the top of the shaker, but leave some room at the top to crack in the eggs.

To begin with, crack in two eggs, even if they are small. You can adjust the batter after testing it in the pan. Secure the lid on the shaker and double-check it’s secure before shaking.

Hold the shaker above your shoulder and shake vigorously with two hands to combine the ingredients. Keep going for a minute or two or until your arms need a rest.

Continue to shake the mixture until smooth, then set aside for later. Preheat your oven to low heat (90-100C) and put an oven-proof plate in there to keep warm – this is where you will add each pancake after they are cooked.

Heat a large frying pan on medium heat with a knob of butter to grease it. If there’s too much, carefully pour the excess into a mug.

Pour in just enough batter from the shaker to coat the pan thinly in an even layer. If the batter is too runny, add one tablespoon of flour and shake again. Similarly, if it doesn’t easily flood the pan, you may need to add more milk and re-shake the batter.

Leave the crepe to cook for a few seconds, lowering the heat to avoid burning. The batter should turn from a pale colour to a more golden hue with brown flecks in the mixture, and it should start to come away from the edges of the pan.

Use a wooden spatula to flip the pancake over, or try flipping it in the air. This is when you can tell if the mixture is strong enough, as the pancakes will tear if they are too weak.

If so, add another egg to the batter and shake the mixture thoroughly before cooking the next pancake. From then on, your pancakes should turn out perfectly as long as you:

• Butter the pan in between cooking each pancake
• Coat the pan in a thin layer of batter each time
• Flip the pancake when the bottom starts to turn golden or flecked with brown spots
• Cook the pancake for just a few seconds on each side – overcooking will burn the crepes

As you go, add the cooked crepes to the heated plate in the oven and repeat the process until all of the mixture is gone. The crepes should be perfectly soft, durable in the middle, and a little crisp outside.