French
Crêpes
Thin French pancakes
Thin pancakes from a rested batter of flour, eggs and milk, eaten with sugar, jam or chocolate spread for breakfast or the afternoon goûter.
- Serves 4
- Prep 10 min
- Cook 30 min
- Total 40 min
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Ingredients
7 items · serves 4- 250 g plain flour (T45 or T55)
- 4 eggs
- 500 ml whole milk
- 40 g butter (30 g melted, the rest for the pan)
- 1 tbsp caster sugar
- Pinch of salt
- Sugar, jam or chocolate spread, to serve
Contains: egg, milk, wheat. Check product labels: brands differ.
Steps
5 steps- 1Put the flour, sugar and salt in a bowl and make a well. Add the eggs and whisk, then whisk in the milk a little at a time to a smooth, thin batter.
- 2Stir in the 30 g of melted butter. Leave to rest for at least 30 minutes, or overnight in the fridge.
- 3Heat a 24 cm frying pan or crêpe pan over a medium-high heat and wipe it with a little butter on kitchen paper.
- 4Pour in a small ladle of batter (about 60 ml) and tilt the pan to cover the base thinly. Cook for about a minute, until the edges lift, then turn and cook for 30 seconds more.
- 5Stack the crêpes on a plate as you go (this makes about 16) and eat warm with sugar, jam or chocolate spread.