Mary Berry, the beloved doyenne of British baking, is known for her elegant yet approachable recipes, and her Cinnamon Crêpes are no exception. These are thin, delicate pancakes-French-style crêpes-with a rich, aromatic twist of cinnamon that adds depth and warmth. Unlike thicker American pancakes, crêpes are paper-thin, lacy, and often folded or rolled with a sweet or savory filling.
In Mary Berry’s version, the crêpes are infused with a gentle cinnamon flavor, either within the batter itself or dusted as a finishing touch. Typically served with a drizzle of syrup, a dusting of icing sugar, or even a squeeze of lemon and sugar, these crêpes balance the subtle spice of cinnamon with the classic softness and richness of a traditional crêpe.
They’re incredibly versatile-perfect for a comforting brunch, an elegant dessert, or a sweet snack any time of the day. Think cozy winter mornings, festive brunch spreads, or even Valentine’s Day breakfasts!
Mary Berry’s Cinnamon Crepes Recipe
Ingredients Needed
Mary Berry’s recipes are famous for their simplicity and reliance on good-quality ingredients. For her Cinnamon Crêpes, you’ll need a combination of pantry staples, plus a few optional extras if you want to dress them up. Here’s a breakdown:
For The Crêpe Batter
- 125g plain flour – All-purpose flour gives the perfect texture.
- 1 tbsp caster sugar – Just a hint of sweetness to complement the cinnamon.
- ½ tsp ground cinnamon – The star spice, warm and comforting.
- 2 large eggs – Essential for structure and richness.
- 300ml milk – Full-fat milk adds a lovely creaminess to the batter.
- 1 tbsp melted butter (plus more for greasing the pan) – Adds richness and prevents sticking.
- Pinch of salt – Enhances all the other flavors.
Optional Toppings And Fillings
- Icing sugar – For dusting.
- Maple syrup or honey – For drizzling.
- Fresh berries or caramelized bananas – If you want to go fancy.
- Whipped cream or crème fraîche – For an indulgent finish.
Equipment Needed
To make perfect cinnamon crêpes, you don’t need a kitchen full of gadgets-just a few reliable tools will do the trick.
Essentials
- Mixing bowl – To combine your ingredients smoothly.
- Whisk – For mixing the batter to a lump-free consistency.
- Non-stick frying pan or crêpe pan – A flat, shallow pan works best.
- Ladle or measuring cup – For portioning the batter evenly.
- Spatula or crêpe turner – To flip the crêpes without tearing them.
- Sieve (optional) – To sift flour and avoid lumps.
Nice-to-Haves
- Blender or food processor – For ultra-smooth batter.
- Cooling rack – To stack crêpes without making them soggy.
- Pastry brush – For lightly buttering the pan.
Instructions To Make Mary Berry’s Cinnamon Crêpes
Let’s break this down step-by-step so you can get flawless crêpes every time. The key here is to take your time with the batter and be gentle with the cooking process.
Step 1: Make The Batter
- In a large mixing bowl, sift together the plain flour, caster sugar, cinnamon, and a pinch of salt.
- Make a well in the center and crack in the eggs. Begin whisking, gradually drawing in the dry ingredients from the sides.
- Slowly pour in the milk while whisking continuously until you get a smooth, lump-free batter.
- Stir in the melted butter. Let the batter rest for at least 30 minutes-this helps relax the gluten and results in more tender crêpes.
Tip: If you’re in a hurry, you can blend the ingredients in a food processor for a silky batter in seconds.
Step 2: Heat The Pan
- Set a non-stick frying pan over medium heat. Brush lightly with melted butter or use a paper towel to grease the surface.
- When the pan is hot (a few drops of water should sizzle), you’re ready to cook.
Step 3: Cook The Crêpes
- Pour a small ladleful of batter into the center of the pan. Immediately tilt and swirl the pan to spread the batter into a thin, even layer.
- Cook for about 1-2 minutes or until the edges lift slightly and the underside is golden.
- Flip carefully using a spatula or crêpe turner. Cook the other side for another 30-60 seconds.
- Transfer to a plate and keep warm. Repeat with the remaining batter, re-greasing the pan as needed.
Step 4: Serve And Enjoy
- Serve your crêpes warm with your choice of toppings: a sprinkle of icing sugar, a drizzle of syrup, or a spoonful of berries and cream. For extra cinnamon kick, dust a little more over the top before serving.
Tips And Tricks
Here’s how to elevate your cinnamon crêpes from good to unforgettable:
- Rest your batter. This cannot be overstated. Resting lets the flour absorb the liquid fully and ensures a soft, tender texture.
- Use a non-stick pan. A good quality pan makes flipping crêpes much easier and avoids sticking disasters.
- Don’t overdo the batter. Less is more-just enough to coat the pan in a thin layer. Too much batter means thick, chewy crêpes.
- Keep them warm. Stack cooked crêpes on a plate and cover with foil, or keep them in a warm oven until ready to serve.
- Add a twist. Try stirring orange zest or vanilla extract into the batter for a fragrant variation.
- Make ahead. Crêpes can be made in advance and stored in the fridge for up to 2 days, or frozen with parchment paper between each layer.
Mary Berry’s Cinnamon Crêpes are a masterclass in comfort and elegance. With just a few humble ingredients and simple steps, you can create something truly special-thin, fragrant, golden crêpes with the irresistible warmth of cinnamon in every bite. Whether you’re making breakfast-in-bed for a loved one or treating yourself to a quiet afternoon indulgence, this recipe delivers both flavor and a sense of homely indulgence.
So fire up the stove, get that whisk ready, and let the buttery, cinnamon-laced aroma fill your kitchen. You’re not just making crêpes-you’re making memories, Mary Berry style.
Easy Recipe Variations For Mary Berry’s Cinnamon Crepes
Mary Berry’s cinnamon crepes are already a warm, golden embrace of flavor and texture-delicate, paper-thin pancakes infused with a subtle yet comforting kiss of cinnamon. But the beauty of crepes lies in their versatility. You can tweak them a hundred ways to match your cravings, the seasons, or whatever’s in your fridge. Here are some effortless, yet dazzling, variations that elevate her classic recipe:
1. Apple Pie-Inspired Crepes
Pair cinnamon with its lifelong partner: apples. Sauté thin slices of Granny Smith apples in butter, brown sugar, and a dash more cinnamon. Add a splash of vanilla and a pinch of salt to deepen the flavor. Spoon this caramelized apple mixture into the center of each crepe and fold or roll them up like little pastry envelopes. Top with a dollop of whipped cream or a drizzle of caramel sauce for extra indulgence.
2. Nutty Banana Bliss
Go tropical-meets-cozy by layering sliced ripe bananas inside the crepes, then sprinkle with chopped toasted walnuts or pecans. Add a drizzle of honey or maple syrup and a whisper of nutmeg. If you’re feeling extra, a spoonful of mascarpone or Greek yogurt adds creamy contrast.
3. Chocolate Cinnamon Delight
Chocolate and cinnamon? A match made in heaven. Melt some good-quality dark or milk chocolate and either drizzle it over the crepes or spread a thin layer inside before folding. For texture and depth, consider adding crushed hazelnuts or a smear of chocolate-hazelnut spread like Nutella. Finish with a dusting of icing sugar or cocoa powder.
4. Savory Cinnamon Twist
While cinnamon usually leans sweet, a delicate sprinkle in a savory crepe can be surprisingly delicious. Try filling the crepes with creamy ricotta, roasted butternut squash, and a pinch of fresh thyme. The cinnamon acts as a background note, rounding out the savory-sweet balance.
5. Lemon And Cinnamon Sugar Classic
Sometimes, less is more. For a delightfully British twist, combine cinnamon with fine caster sugar and sprinkle over warm crepes, then squeeze over fresh lemon juice. It’s simple, nostalgic, and absolutely divine.
Storing Leftovers
You’ve made a batch (or three) of Mary Berry’s cinnamon crepes, and somehow you’ve resisted devouring them all in one sitting-kudos to your willpower! Now, let’s talk about how to store them properly so they retain their lovely texture and flavor.
Refrigeration
If you’re planning to eat the leftovers within a couple of days, the refrigerator is your best friend. Stack the crepes with a small piece of parchment paper between each one (this prevents sticking), then wrap the stack tightly in cling film or slide them into an airtight container. They’ll keep nicely in the fridge for up to 3 days.
Freezing For Longer Storage
Crepes freeze beautifully! Follow the same parchment-and-stack method, then wrap them snugly in foil or plastic wrap before placing them in a freezer-safe bag. Label with the date, and they’ll keep well for up to 2 months. When ready to eat, just thaw in the fridge overnight or gently warm from frozen in a non-stick pan.
Reheating Tips
To reheat, warm a non-stick skillet over low-medium heat and cook each crepe for about 30 seconds per side. Alternatively, microwave them stacked and covered with a damp paper towel to keep them soft. Avoid high heat, which can make the delicate crepes rubbery.
What To Eat With Mary Berry’s Cinnamon Crepes?
Cinnamon crepes are stars on their own, but they also love a bit of company. Whether you’re building a cozy breakfast, a refined brunch, or a decadent dessert spread, here are some pairing ideas to make your meal a full-blown celebration:
1. Fresh Fruit Compotes Or Sliced Fruit
Serve crepes with stewed berries-raspberries, strawberries, or blueberries cooked down with a touch of sugar and lemon juice. Or keep it simple with sliced fresh fruits like peaches, figs, or kiwi. The freshness balances the richness of the crepe and adds a burst of color to your plate.
2. Creamy Elements
Cinnamon pairs beautifully with creamy textures. Offer crème fraîche, whipped cream, clotted cream, or Greek yogurt on the side. Even a flavored mascarpone (try vanilla or espresso) adds an elegant touch.
3. Ice Cream Or Sorbet
For dessert, warm crepes served with a scoop of vanilla bean ice cream or a cinnamon-spiced gelato are absolutely irresistible. Add a drizzle of warm chocolate sauce or salted caramel to take it to the next level.
4. Nuts And Seeds
Toasted almonds, pecans, or pistachios add crunch and contrast to the softness of the crepes. Sprinkle them over the top, or fold them into the filling. Chia or flax seeds can be used for a nutritious boost in healthier versions.
5. Hot Beverages
Pair your cinnamon crepes with a steaming cup of earl grey tea, cinnamon chai, or rich, velvety hot chocolate. For a brunch vibe, a cappuccino or latte with a dusting of cocoa or cinnamon is the perfect sidekick. And if it’s the weekend? A mimosa or mulled wine fits right in.
Conclusion
Mary Berry’s cinnamon crepes are a beautiful canvas-simple, sophisticated, and ready to be dressed up or enjoyed in their classic glory. Their versatility makes them ideal for any occasion, from a quiet morning breakfast to a festive dessert finale. Whether you’re stuffing them with fruits and nuts, topping them with cream and compotes, or sneaking them one by one from the fridge, each bite is a warm, nostalgic hug.
So don’t be afraid to play around with the recipe. Add your twist, try new flavors, and store them well so you can stretch that sweet experience just a little longer. After all, if there’s one thing Mary Berry has taught us, it’s that baking should be as joyful and comforting as the food itself.
FAQs
What Ingredients Do I Need To Make Mary Berry’s Cinnamon Crepes?
To make Mary Berry’s cinnamon crepes, you will need the following ingredients: 125g plain flour, 2 eggs, 300ml milk, 25g melted butter, a pinch of salt, and 1 teaspoon of ground cinnamon. For the filling, you will need butter, sugar, and a sprinkle of ground cinnamon to taste.
How Do I Make The Batter For Mary Berry’s Cinnamon Crepes?
To make the batter, whisk the plain flour, eggs, and a pinch of salt in a mixing bowl. Gradually add the milk, whisking continuously to avoid lumps. Once the batter is smooth, stir in the melted butter and ground cinnamon. Let the batter rest for 30 minutes before cooking to achieve a smoother texture.
Can I Freeze Mary Berry’s Cinnamon Crepes After Making Them?
Yes, you can freeze Mary Berry’s cinnamon crepes. After cooking the crepes, let them cool completely. Then, stack them with a sheet of parchment paper between each crepe to prevent sticking. Place them in an airtight container or wrap them tightly in plastic wrap and freeze for up to two months. To reheat, simply warm them in a pan or microwave.
