Crepe Recipe
Crepes quickly became an essential part of French cuisine, especially during La Chandeleur (Candlemas), a day when making crepes is a long-standing tradition believed to bring prosperity and good fortune. Today, crepes are enjoyed worldwide, with countless variations in fillings and styles.
Ingredients
- 125 g plain flour
- 2 large eggs
- 300 ml milk
- 1 tbsp melted butter
- 1 tbsp sugar optional: Adds a slight sweetness for dessert crepes.
- 1 tbsp A pinch of salt
Instructions
- Mix Dry Ingredients: In a bowl, whisk the flour and salt together.
- Add Wet Ingredients: Create a well in the centre, crack in the eggs, and whisk gently.
- Gradually Add Milk: Pour in the milk slowly while whisking to avoid lumps.
- Incorporate Butter: Stir in the melted butter for a smooth, silky batter.
- Let It Rest: Cover the batter and let it sit for 15-30 minutes. This allows the flour to absorb the liquid, resulting in tender crepes.
- Heat a non-stick frying pan over medium heat and lightly grease with butter.
- Pour a ladleful of batter into the pan, swirling it quickly to coat the base evenly.
- Cook for 1-2 minutes until the edges lift slightly. Flip carefully with a spatula or by hand.
- Cook the other side for 30 seconds to 1 minute, then transfer to a plate.
- Stack crepes with parchment paper between them to prevent sticking.
- Serve warm with toppings or fillings of your choice.