Crepes - Greenspoon

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Crepes

Crepes

Course: Recipes, Treat

INGREDIENTS

  • 140g plain flour

  • 200ml whole milk

  • 2 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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