Classic crêpes recipe
This timeless recipe is perfect for a leisurely weekend breakfast. These classic crêpes taste great with both sweet and savoury fillings or with a spoonful of jam.
Recipe and image courtesy of Bonne Maman.
Ingredients
- 125 g plain flour
- 1 pinch salt
- 1 tbsp caster sugar (omit for savoury crêpes)
- 2 free-range eggs, beaten
- 25 g melted butter, plus extra for cooking
- 250 ml semi-skimmed milk
- 3 tbsp cold water
- 4.4 oz plain flour
- 1 pinch salt
- 1 tbsp caster sugar (omit for savoury crêpes)
- 2 free-range eggs, beaten
- 0.9 oz melted butter, plus extra for cooking
- 8.8 fl oz semi-skimmed milk
- 3 tbsp cold water
- 4.4 oz plain flour
- 1 pinch salt
- 1 tbsp caster sugar (omit for savoury crêpes)
- 2 free-range eggs, beaten
- 0.9 oz melted butter, plus extra for cooking
- 1.1 cups semi-skimmed milk
- 3 tbsp cold water
Details
- Cuisine: French
- Recipe Type: Pancakes
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 2
Step-by-step
- Add flour, salt and sugar into a mixing bowl.
- Make a well in the centre and add the eggs.
- Stirring with a balloon whisk, slowly beat in melted butter, milk and water.
- Whisk briskly to a thin batter.
- Gently heat a pan and wipe a little melted butter over the base.
- Drop a small ladleful of batter into pan, swirl to coat the base evenly in a thin layer.
- Cook for 2 minutes until underside is golden, flip and cook the other side for a minute or so.
- Stack the crêpes on a warm plate, separated with baking paper and serve.