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Crepes

Print Recipe Added: February 4, 2016

Method

This is my brother-in-law’s crêpe recipe. As a Frenchman, he takes weekend crêpe-making seriously, so this is absolutely a tried and tested recipe to share. That said, you can’t really go wrong with a simple pancake batter. And go for your life with toppings. Above is my dream summer combo – juicy stone fruit (plus banana for extra sustenance) with yoghurt and honey. Your favourite sweet things might be the classic lemon and sugar, or homemade jam, lemon butter, chocolate spreads or poached winter fruits.

In the Savoury Aisle it might be last night’s stew, veggie ratatouille or goats cheese, rocket and walnut salad. The crêpe is your tasty blank canvas. For more inspiration, below is a wintery brunch with buttery leeks and mushrooms from when we first shared this recipe a couple of years ago. They were cooked up with garlic, thyme and parsley – and blue cheese on top.

Bon appétite!

crêpe4

Mix flour, sugar and salt in a large bowl. Break the eggs in the middle of the flour mixture. With a fork or whisk, incorporate the eggs, adding the milk (and the melted butter) little by little to prevent lumps.

Let the batter rest for at least half an hour (or make it the night before and pop it in the fridge). It will thicken a little so don’t worry if it seems very thin at first. Get your favourite things ready to go on top. Make a cuppa, put the oven on low.

Heat the pan well before pouring the batter for the first crêpe. And if you haven’t put melted butter in the mixture then lightly oil or butter the pan. As you pout, rotate the pan around to spread the batter thinly across it. Cook for about 1 minute on each side. Keep the growing stack warm with a clean tea towel, or transfer to a warm plate in a low oven until you have enough to start feasting.

 

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Hints & Tips

You can make many adjustments to this recipe. Buckwheat flour is wonderful for gluten free crêpes, or whichever is your favourite. Swap milk for water, that works fine. Even omit the eggs and leave batter for a few hours longer. Leave out the melted butter and use a lightly oiled pan instead.

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Serves: (12 crepes)

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Ingredients

150g flour
2 tsp caster sugar
a pinch of salt
3 eggs (2 would be OK)
350 ml milk (adjusted to reach the desired consistency)
1 tbsp melted butter (optional)

Double/triple the recipe if needed.

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Recipe From:

Liz

One Response to “Crepes”

  • Joanna says:

    As wife of said Frenchman, I highly recommend investing in a good proper French crepe pan. Seriously. I bought him one for his birthday and have been reaping the rewards ever since!

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