Classic french crepes
Classic french crepes recipe by Bonne Maman
There’s nothing better than a simple classic french crepe, sprinkle some sugar and squeeze some lemon juice on… perfection!
Classic french crepes
Ingredients
- 125 g plain flour
- a pinch of salt
- 1 tbsp caster sugar (omit for savoury crepes)
- 2 free-range eggs, beaten
- 25 g melted butter, plus extra for cooking
- 250 ml semi-skimmed milk
- 3 tbsp cold water
- sugar to dust
Instructions
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Put the plain flour, salt and sugar in a large mixing bowl, make a well in the centre and add the eggs. Start stirring with a balloon whisk, then slowly whisk in the melted butter, milk and water. Increase your whisking speed until you have a thin batter about the consistency of single cream.
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Next, heat a frying pan (preferably non-stick) over a medium heat, drizzle in a teaspoon of melted butter and wipe it over the base with kitchen paper.
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Drop a small ladleful of pancake batter into the pan, swirling so it coats the base evenly in a thin layer. Cook for 2 minutes or until the underside is golden, then flip and cook on the other side for a minute or so. Remove to a warm plate and repeat.
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Stack the crêpes between layers of baking parchment as you go, keeping them warm in a low oven.
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Serve warm with generous spoonfuls of conserve, caramel and compotes.
