Classic French Crêpes
Classic French crêpes are soft, tender & delicious. These are super versatile & can be served with almost anything, at breakfast, lunch or dinner!
Servings: 9 Crêpes
Equipment
- Jug Blender
- 10" Frying Pan
- Spatula
Ingredients
- 25 g Unsalted Butter Plus Extra For Cooking
- 130 g Plain Flour
- 15 g Caster Sugar For Sweet Crêpes
- 280 g Whole Milk
- 2 Large Eggs
- A Pinch Of Table Salt
Instructions
Batter
- Melt the 25 grams of butter then place into a jug blender along with the flour, sugar, milk, eggs & salt.If you haven't got a jug blender, use a stick blender or a whisk to bring the batter together.
- Blend the batter on a medium speed for 10-20 seconds, until smooth then set aside to rest for 15 minutes.The batter can also be rested overnight in the fridge. Make sure not to add in the salt until just before cooking.
Cooking
- Place a 10" frying pan/skillet over a medium heat then once hot, grease with a small amount of butter or oil.Use a pastry brush or a piece of kitchen paper to grease the pan!
- Next, add a small ladle full (roughly 4 tbsp/60 ml) of batter into the pan then tilt so that the batter completely covers the bottom, in a thin, even layer.
- Cook the crêpe for 30-40 seconds, until the bottom is lightly browned & the top looks dry then flip over with a spatula & cook for another 30 seconds.If the edges of the crêpe need releasing from the pan, use a small palette knife.
- Once cooked, transfer the crêpe to a plate to keep warm, then repeat with the remaining batter.
- To serve, fold each crêpe in half, then half again to form triangles. Finish with your preferred topping. I used maple syrup!
Notes
1. Cooking On An Aga - Cook the pancakes on the boiling plate. If your pan gets too hot, move over to the simmering plate.
2. Resting The Batter - I like to give my crêpe batter a short (15 minute) rest before cooking but feel free to skip this if you'd prefer. The crêpes will still taste great! Alternatively, you can make the batter & rest it in the fridge overnight before cooking. If you do this, make sure not to add the salt until just before cooking & let the batter sit at room temperature for 30 minutes.
3. Milk - I find that whole milk works best for the batter but semi skimmed or a milk alternative will also work.
4. Blender - Using a jug blender is a quick & easy way to make crêpe batter. If you haven't got one, you can use a stick blender instead. Or you can whisk the ingredients together by hand.
5. Sugar - If you're making savoury crêpes, leave the sugar out.