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
Make the batter
- Melt the butter and leave it to cool slightly.
- Whisk the flour and salt in a bowl.
- Whisk in the eggs, then the milk gradually, to a thin smooth batter.
- Stir in the melted butter.
Rest the batter
- Rest 30 minutes at room temperature (or up to overnight in the fridge) so the flour hydrates and bubbles settle.
Cook the crepes
- 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 the base.
- Cook about 45–60 seconds until the underside is spotted gold; flip and cook 20–30 seconds more.
- Stack cooked crepes and repeat, adjusting the 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.