Breakfast
Crêpes
Thin, delicate French pancakes, perfect with lemon and sugar, jam or chocolate spread.
- 30 min10 prep · 20 cook
- MediumDifficulty
- 300 kcalper serving
Ingredients
4 servings
- Plain flour125 g
- Eggs2
- Milk300 ml
- Butter, melted, plus extra for the pan20 g
- Sugar1 tbsp
- salt1 pinch
- Lemon, sugar or jam, to serveto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Whisk the flour, sugar, salt and eggs, then gradually add the milk until smooth. Stir in the melted butter.
- 2
Let the batter rest so the crêpes turn out tender.
- 3
Heat a non-stick pan over medium-high heat and wipe it with a little butter.
- 4
Pour in a small ladle of batter and swirl to cover the base thinly. Cook until the edges lift, flip and cook a few seconds more.
- 5
Repeat with the rest of the batter, stacking the crêpes on a plate.
- 6
Fill or fold with your favourite topping and serve warm.
Tips and questions
- Why rest the batter?
- Resting for 30 minutes lets the flour hydrate and bubbles settle, so the crêpes are thinner and tear less.
- Why does the first crêpe always fail?
- The pan is not yet evenly hot or greased. Heat it well on medium-high and wipe it with a little butter before each one.
- Can I make them ahead?
- Yes. Stack them, cover and keep them in the fridge for 2 days or freeze for 2 months; reheat briefly in a pan.
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