I have a sentimental soft spot for crêpes. I remember my Mum making them when I got home from school and eating them with a spread of jam or Nutella. I’m sure at the time I didn’t appreciate her efforts nearly as much as I should have.
This is my favourite recipe for crêpes. It makes lovely delicate crêpes without too much work. Some recipes we’ve tried call for the batter to rest in the refrigerator for up to 2 hours but this recipe makes light, airy crêpes without needing to rest the batter.
To achieve the perfect crêpe, it’s best to use a proper crêpe pan. I absolutely love mine. Otherwise you can use a shallow non-stick frying pan, of about 24cm in diameter.
- 2 free-range eggs
- 250ml of full cream milk
- ½ tablespoon sugar
- 75g plain flour sifted (organic/biodynamic flour preferable)
- 12g unsalted butter (extra for cooking)
Whisk the eggs, milk and sugar in a large bowl. Gradually whisk in the flour. Melt the butter in a small pan until it turns a light nut-brown and bubbles. Pour the melted butter into the egg mixture and whisk.
Melt a little butter in a crêpe pan or a shallow non-stick frying pan over medium heat. Holding the pan at an angle, ladle a small amount of the batter into the top of the pan and move the pan to form a thin even layer.
When small bubbles appear on the surface and the base is light golden, flip the crêpe and cook for a further 1-2 minutes. Transfer the crêpe to a plate lined with baking paper and repeat with the remaining batter. Coat pan with butter as needed. Makes 5.
Serve warm with whatever you like. These can be dressed up with any sweet filling. We love our crêpes with a splash of maple syrup, passionfruit pulp and seasonal berries. There’s no limit to what you can come up with.
{recipe slightly adapted from Gary Mehigan’s Comfort Food}