Crepes
Thin, delicate French pancakes you can fill sweet (sugar, lemon, jam, chocolate) or savory (cheese, ham, egg). The batter is easy; the only skill is swirling it thin. Resting the batter is the secret to tender crepes.
by Culicious Kitchen
Ingredients
- 130 g plain flour
- 2 large eggs
- 300 ml milk
- 2 tbsp butter
- 1 tbsp sugar
- 0.25 tsp salt
Method
- 1
Put the flour, eggs, milk, melted butter, sugar, and salt in a blender (or large bowl) and blend/whisk until completely smooth with no lumps, about 30 seconds. The batter should be thin, like single cream.
- 2
Cover and rest the batter at room temperature for at least 30 minutes (or chill up to overnight). Resting lets the flour absorb the liquid and relaxes the gluten, so the crepes turn out tender, not rubbery. Stir gently before using.
- 3
Place a non-stick frying pan (about 20cm/8in) over medium heat. Add a tiny knob of butter and swirl to coat, then wipe out the excess with kitchen paper — you want a barely-greased pan, not a pool of butter.
- 4
Lift the pan off the heat. Pour in a small ladle of batter (about 60ml) and immediately tilt and swirl the pan so the batter runs into a thin, even circle covering the base. Work fast before it sets.
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.