Crepes Recipe
- 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
- Start by weighing and sifting the plain flour into a large mixing bowl.
- Make a well in the center of the bowl and add the eggs.
- Next measure the milk in a large jug.
- 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.
- 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.
- Whilst you were waiting, this is a good time to prepare your decorations and toppings. (optional)
- Preheat the pan over a medium/high heat for the initial cook.
- Carefully use a slotted spatula to evenly spread around 2g of butter over the pan, ensuring every part of the surface is coated.
- 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.
- 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.
- 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.
- Continue to cook for approximately another 30 seconds or until golden before placing onto a plate.
- Top your crepes with your prefeed toppings. I have given some suggestions above, they can be sweet or savory.
- 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.
Did you make this recipe?
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