Main
Crepes
MainOrigin: France
Thin French pancakes of flour, egg, milk and butter.
Prep
10 min
Cook
20 min
Total time
30 min
Portions
4
Total weight
582 g
Per portion
145.5 g
Ingredients
Method
Batter
- Melt butter; cool. Whisk flour and salt. Whisk in eggs, then milk gradually to a thin smooth batter; stir in butter. Rest 30 minutes (or up to overnight in the fridge).
Cook
- Heat a crepe pan or non-stick frying pan over medium-high heat; wipe with a little butter.
- Pour a thin ladle of batter, swirling to coat. Cook about 45–60 seconds until the underside is spotted gold; flip and cook 20–30 seconds more. Stack and repeat, adjusting heat so they do not burn.
Serving
Fill with sweet or savoury fillings; fold or roll. Batter improves after resting.
Storage
Stack cooled crepes with paper between; refrigerate 2 days or freeze.