There's nothing better than a simple classic french crepe, sprinkle some sugar and squeeze some lemon juice on... perfection!
Content continues after advertisements
Classic french crepes
Classic french crepes recipe by Bonne Maman.
Brought to you by Bonne Maman
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
1
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.
2
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.
3
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.
4
Stack the crêpes between layers of baking parchment as you go, keeping them warm in a low oven.
5
Serve warm with generous spoonfuls of conserve, caramel and compotes.
More in Pancake Varieties
More in Pancake Recipes
