Crêpes are more delicate than American pancakes – you add water to the batter to thin it out and to give the finished crêpes a lacy effect. They can be filled with savoury ingredients or served with lemon and sugar.
Serves – makes 10-12 crêpes
200g plain flour
Pinch of salt
250-300ml milk, thinned by adding 20ml of cold water
2 tablespoons butter, melted
More butter for cooking the crêpes
Making the batter
1. Put the flour in a bowl, make a well, add the eggs and salt, and mix, dragging the dry ingredients into the wet mixture.
2. Pour in a little of the milk and water and whisk, adding more until you have a loose, runny batter and no lumps.
3. Add half the melted butter, whisk and put the batter in the fridge to rest for at least 20 minutes (you can make it a day or two ahead of cooking).
Cooking the crêpes
1. Take the batter out of the fridge and give it a good stir. Add a little milk if it has thickened too much.
2. Heat a non-stick or cast-iron pan and add a knob of butter.
3. Cook your first crêpe – add a small ladle of batter to the pan spreading the batter on the pan by tilting it. Cook until the edges frizzle and turn brown and the crêpe bubbles, then turn with a spatula. Cook on the other side for 30 seconds. Remove and keep warm.
4. Add a little bit more butter to the frying pan – if you dip a paper towel in the melted butter and use it to wipe around the pan each time, it’s easier – and continue cooking the rest.
Crêpe Recipe note
– Sometimes the first crêpe is not successful. Throw that away and the next will be fine. It can take time for the pan to heat up sufficiently.
– You can get small cast-iron pans to cook small crêpes in – they are available at professional cookshops.