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Crepes



Making crepes in our house always ends with the inevitable argument about how to pronounce crepes. Chris claims he is correct because he pronounces it the way the French do (what would they know!) whereas I choose to pronounce it the way Australian’s think the French pronounce it, which I’m pretty sure is correct. The argument is always worth it, because however you pronounce crepe, you can’t argue with how delicious they are.
Whether it’s for breakfast or dessert, with lemon and sugar or flambéed into a Crêpes Suzette, crepes are always a good idea.

Makes 8 Crepes

120g Plain Flour

2 Eggs

300ml Milk

1 tbsp rapeseed or vegetable oil

Pinch of Salt

Butter for frying

Method

1. Place the flour into a large mixing bowl and make a well in the center

2. Crack the eggs into the middle of the flour


3. Pour 50ml of milk and the oil in with the egg. With a whisk, start stirring in the middle of the bowl, combining the wet ingredients, and then gradually stir the flour into the mixture. Keep stirring until the mixture is smooth.


4. Slowly pour in the remaining milk while continuing to whisk the mixture. Whisk until the mixture is completely smooth.


5. Let the mixture sit for 30 mins.


6. Place a frying pan over medium heat.


7. Add a knob of butter to the pan and using some paper towel, rub the butter into the pan.


8. Add a ladle of batter to the middle of the pan and swirl the pan so a thin layer of batter covers the base of the pan. Return the pan to the heat.


9. Cook the crepe on this side until the bubbles that come to the surface leave holes in the crepe when they pop. This will take about 30 – 40 seconds.


10. Using a spatula, flip the crepe over to cook on the other side. Make sure the crepe is sitting flat against the pan and cook for a further 30 secs.


11. Turn the crepe onto a warm plate and continue to make the other crepes. Add more butter when the pan looks dry, remembering to rub it into the pan with some paper towel. You will need to do this every 2 – 3 crepes.


12. Serve as you like.

Serving suggestions

Caster Sugar and Fresh Lemon Juice

Fresh Berries and Cream

Ice-cream and sauce

Lemon Curd and blueberries

Nutella and Fresh Strawberries




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