Classic crêpe recipes. Once you have the base play around with your favourite toppings! Personally nothing beats lemon and sugar but the world is your oyster. You can also use this recipe to make savoury crêpes, just skip the sugar in batter.
Recipe
Makes: 8 crêpes | Time: <30 min (+ optional resting time)
Ingredients
- 170 g flour
- Small pinch salt
- Small pinch sugar
- 500 ml milk
- 2 eggs
Method
- In a bowl, mix 170g of flour with a pinch of salt and pinch of sugar.
- Whisk in 500ml of milk.
- Crack and whisk in the 2 eggs. You should have a homogenous and runny batter.
- Optional – rest the batter for at least 1h30. You can skip this step but it does help develop the flexible texture of the crêpe.
- Cook the crêpes:
- Pre-heat a non stick pan on high heat.
- Once the pan is hot add a ladle of batter and rotate in the pan to spread over the whole surface.
- Place back on the hob. The cooking time will vary depending on the equipement you are using but you want the crêpe to be set and lightly golden on the bottom before flipping.
- Flip the crêpe and finish cooking through.
- Repeat for the other crêpes.
- Serve with your choice of toppings and enjoy!
Substitutions
Skip the sugar in the recipe to use the batter for savoury crêpes.
The Global Homecook 