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French crêpes

French crepe

French crêpes

Name: French crêpes
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: Makes 25-30
Cuisine: French
Ingredients: 220g plain flour; 25g caster sugar; 3 eggs beaten; 530ml whole milk; 175ml double cream; 80g unsalted melted butter plus extra for frying

Helena Busiakiewicz

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Makes 25-30

Easy

Prep: 10 mins

Cook: 1 hr and 15 mins

plus 1 hr optional resting

A star rating of 5 out of 5.1 ratingRate

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Try our foolproof recipe that will ensure a perfectly golden stack of crêpes. Enjoy as a treat, or turn them into our impressive cherry Bakewell crêpe cake

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

220g plain flour
25g caster sugar
3 eggs

beaten
530ml whole milk
175ml double cream
80g unsalted melted butter

plus extra for frying

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Nutrition: Per serving (30)

kcal99
fat7g
saturates4g
carbs7g
sugars2g
fibre0.3g
protein2g
salt0.04g

Method

step 1

Sift the flour into a large bowl, add the sugar and a pinch of salt, then stir to combine. Make a well in the middle, pour in the egg and begin whisking from the centre. Slowly pour in the milk and cream, whisking constantly until you have a smooth batter. If you have time, rest for at least 1 hr for best results. Stir in the melted butter.
step 2

Heat a 16cm frying pan over a medium heat, then brush the pan with butter using folded kitchen paper or a pastry brush. Add a small ladleful of batter to the pan, immediately swirling it around so it spreads to the edge in a neat circle. Cook for 1-2 mins, or until just set and lightly golden, then flip and cook on the other side for 1 min. Set aside on a plate and repeat until you’ve used up all of the batter.

Recipe tip

Use it up

Scatter the crêpes with sugar and drizzle over lemon juice for a classic combination.

Fill the crêpes with ham and cheese, top with bêchamel sauce and gruyère, and bake.

Top the crêpes with a poached or fried egg and some wilted spinach for a quick brunch.

You can use these crêpes to make our impressive no-cook cherry Bakewell crepe cake.

Recipe from Good Food magazine, February 2023

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