Classic crêpes on a plate with lemon

Classic crêpes

  • Rating: 5 out of 5.75 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus resting
  • Easy
  • Makes 12

This basic batter recipe for crêpes and pancakes is a versatile foundation for either sweet or savoury fillings

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal84
fat4g
saturates2g
carbs10g
sugars1g
fibre0g
protein3g
low insalt0.06g
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Ingredients

Method

  • STEP 1

    Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.

  • STEP 2

    Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.

  • STEP 3

    Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.

  • STEP 4

    Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.

RECIPE TIPS
ADD FLAVOURS
Try adding orange or lemon zest, a pinch of cinnamon or even finely chopped herbs to the batter, depending on what you fill the pancakes with.
VIDEO
Improve your pancake skills: How to make pancakes video.
VIDEO
Improve your pancake skills: How to flip a pancake.

Goes well with

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    Rating: 5 out of 5.75 ratings
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