Crepes
Crepes
Course: Recipes, TreatINGREDIENTS
140g plain flour
200ml whole milk
2Â eggs
25g unsalted butter, melted, plus a little extra for greasing
Directions
- Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together.
Break the eggs into the well and start whisking slowly.
Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so. - Whisk until the batter is smooth and all the flour has been incorporated.
Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter. - Heat the pan over a medium heat. Very lightly grease the pan with melted butter.
Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated.
You want to use just enough batter to make a delicate, lacy pancake.
Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles. - Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between.
Continue until all the batter is used up.
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