Recipe details
Ingredients
- 140g plain flour
- 200ml full fat milk
- 25g butter, melted + plus extra for greasing the pan.
- 2 medium eggs
Instructions
- Sift the flour into a bowl and make a well in the centre.
- Crack in both eggs and begin to whisk, pulling in flour from the sides as you go.
- Gradually pour the milk in, still whisking, until you have a smooth batter. Leave to rest for half an hour.
- Pour in the melted butter and stir until well combined.
- Heat a Crêpe pan or frying pan over a medium high heat. Once hot, brush with butter.
- Using a ladle or measuring cup, pour enough batter over the surface of the pan to cover thinly, swirling to ensure it’s evenly distributed.
- Cook for one minute, flip and cook for an additional minute.
- Layer the crepes between sheets of baking paper and leave to rest in a warm oven as you go.
Tips for making the perfect Crêpes every time!
Use the right ingredients:
Eggs - Make sure they are fresh for the best texture, and I always use a medium sized egg.
Flour - Use plain flour for smooth, light Crêpes.
Milk - Whole milk gives the batter richness and consistency.
Butter - A good quality, unsalted butter works best.
Let the Batter Rest
A tempting as it is to skip this part - don't! Allow the batter to rest for at least 30 minutes (or up to 2 hours in the fridge). This helps the flour absorb the liquid, resulting in smoother Crêpes that cook evenly.
Ensure you have the right consistency
The batter should be thin, like heavy cream. If it’s too thick, whisk in a little more milk to thin it slightly.
Pour and Swirl
Pour a ladle of batter into the centre of the pan, then quickly swirl it around to spread the batter into a thin, even layer.
Use the Right Pan
A non-stick frying pan or a specialised Crêpe pan ensures the Crêpes don’t stick. Preheat the pan for a few minutes to get it evenly hot and brush lightly with melted butter before cooking each one.
Cook on a Medium Heat
Cook the Crêpes on medium heat to avoid burning. Look for slightly golden edges and a dry surface before flipping.
Keep them Warm
Stack cooked Crêpes on a plate and cover with a clean towel to keep them warm and soft while you work your way through cooking. Alternatively, warm the oven on it's lowest setting, turn it off and keep them in there whilst cooking the remaining Crêpes.
Top Tip: Don't have high hopes for the first crepe!
The first Crêpe often takes one for the team and acts as a “test run.” Adjust the heat or batter consistency as needed to ensure the rest come out flawless.
Experiment with Toppings and Servings Ideas!
Serve with classic toppings like lemon and sugar, Nutella, or fruit, or go savoury with ham, cheese, or smoked salmon.
