Crepes

Prep Time

40 minutes

Cooking Time

15 minutes

Decorating/Topping Time

5 minutes

Total Time

1 hour

Servings

8

Equipment needed

Ingredients

• 225g / 8 oz Pain flour
• 600ml Semi skinned milk
• 2 Large eggs

• 20g Block butter (for greasing the pan)

• Lemon juice
• Orange juice
• Sugar (granulated, caster)
• Icing sugar (dusting)
• Strawberries, bananas, blueberries, raspberries.
• Chocolate (milk, white, dark)
• Nutella
• Biscoff spread
• Golden syrup

Method

1. Start by weighing and sifting the plain flour into a large mixing bowl.
2. Make a well in the center of the bowl and add the eggs.
3. Next measure the milk in a large jug.
4. Pour the milk onto the eggs and gradually whisk, starting with a small circle. Slowly incorporating the flour and continue until all the ingredients are combined this will prevent a lumpy mix.
5. Leave the mix to stand for at least 15 minutes. I would recommend 30 minutes as it helps the mixture to absorb the dry ingredients and the gluten to relax which gives a better textured crepe.
6. Whilst you were waiting, this is a good time to prepare your decorations and toppings. (optional)

1. Preheat the pan over a medium/high heat for the initial cook.
2. Carefully use a slotted spatula to evenly spread around 2g of butter over the pan, ensuring every part of the surface is coated.
3. Ladle roughly 2/3 tablespoons of the batter into the centre of the pan, then immediately lift and rotate the pan to coat the base in a thin, even layer.
4. Leave the crepe to cook on one side fully. This can take up to 2 minutes depending on how hot your pan is and the thickness of the batter. Be aware that the crepe can take as little as 30 seconds.
5. Once the edges turn golden and come away from the pan. Flip with slotted spatula or carefully use a wrist flick motion to toss your crepe into the air trying to catch it, cooked side up.
6. Continue to cook for approximately another 30 seconds or until golden before placing onto a plate.

1. Top your crepes with your prefeed toppings. I have given some suggestions above, they can be sweet or savory.

Notes

• If you double the recipe, you can make 16 crepes.
• If you don’t use all the batter, you can put it in an airtight container and place in a fridge for the following day. Before using stir well to reincorporate the ingredients and leave to rest for a minimum of 15 minutes.
• Got a lumpy mix? You can use a whisk or spatula to press the lumps against the outside. Leave to rest as it allows the flour to hydrate and soften the lumps.
• For greasing the pan, you can also use sunflower oil or olive oil if you don’t have enough butter.
• If your batter is too thick add a tablespoon of milk to thin it out.
• If you like your crepes, thicker add more batter to the pan when cooking and add more cook time.