Crêpes
Thin, lacy French pancakes made from a smooth rested batter, ready for lemon and sugar, jam or savoury fillings.
Method
- 1
Whisk the flour, salt and sugar together in a large bowl and make a well in the centre.
- 2
Crack in the eggs and pour in about a third of the milk.
- 3
Whisk from the centre, gradually drawing in the flour, until you have a thick, smooth paste with no lumps.
- 4
Whisk in the remaining milk a little at a time, then the melted butter, until the batter is the thickness of single cream.
- 5
Cover and leave the batter to rest.
- 6
Heat the pan over medium-high heat and wipe it with a little butter on a piece of kitchen paper.
- 7
Pour in about 3 tablespoons of batter and at once tilt and swirl the pan so it coats the base thinly.
- 8
Cook until the edges lift and the underside is golden in patches.
- 9
Flip with a palette knife and cook the second side briefly.
- 10
Slide the crêpe onto a plate and cover with a clean tea towel to keep warm.
- 11
Repeat with the rest of the batter, stacking the crêpes and wiping the pan with butter every few.
Notes
- The first crêpe is usually a tester. Adjust the heat and the amount of batter from there.
- If the batter has thickened while resting, whisk in a splash of water.
- Serve with lemon juice and sugar, jam, or ham and grated cheese.
Equipment
Large mixing bowl, Whisk, 20 cm frying pan or crêpe pan, Ladle, Palette knife