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French Crêpes

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French Crêpes

Adapted from the Wikibooks Cookbook: Crêpes I

SKSouCrunch Kitchen·
Everything in this version is new:
  • +8 ingredients
  • +7 steps

Ingredients

added removed changed
  • Added: 125 g plain flour
  • Added: 2 eggs
  • Added: 350 ml milk
  • Added: 2 tbsp melted butter, or neutral oil
  • Added: 1 pinch salt
  • Added: Butter, for the pan
  • To serve
    Added: Caster sugar, for sprinkling
  • Added: 1 lemon, cut into wedges

Method

added removed changed

  1. Added step 1:

    Put the flour in a mixing bowl and make a hole in the middle. Add the eggs, melted butter, salt and a splash of the milk.

    2 min

  2. Added step 2:

    Mix with a whisk, slowly drawing in the flour, to get a thick, smooth paste.

    3 min

  3. Added step 3:

    Keep whisking while you slowly pour in the rest of the milk, so no lumps form.

    3 min

  4. Added step 4:

    Leave the batter to rest for at least 30 minutes (or up to a few hours in the fridge). This matters for the texture.

    30 min

  5. Added step 5:

    Heat a crêpe pan or non-stick frying pan over medium-high heat. A drop of water should dance on it, not sit or vanish at once.

    3 min

  6. Added step 6:

    Grease the pan lightly with butter and pour in about 60 ml of batter, tilting the pan to spread it as thin as possible. Cook for 30–60 seconds until the top looks dry and the edge lifts, flip and cook 30 seconds more. Repeat with the rest, stacking the crêpes on a plate (you'll get about 10).

    20 min

  7. Added step 7:

    Sprinkle each crêpe with sugar and a squeeze of lemon, fold into quarters and serve warm.

    2 min