An enjoyable brunch or late night dessert. These classic crêpes are versatile and easy to make. The one pre-requisite is a good tefal or non-stick pan.
Classic Crêpes
Makes about 15 medium crêpes from a 24 cm diameter pan.
Ingredients
1 cup flour
1/2 litre of milk
4 eggs
1/2 teaspoon of salt
2 teaspoons of sugar
50 g melted butter
Directions
- Mix flour, salt and sugar in a large bowl
- Add one egg at a time, mixing them into the flour mixture with a fork.
- After mixing in the eggs, slowly add the cold milk to the batter, little by little.
- Melt the butter on the stove-top and let cool before whisking into the batter.
- Using a non-stick greased pan, ladle enough batter to thinly coat the base and your pan, quickly tilting the pan in all directions after pouring to spread the batter evenly.
- Cook for about a minute on each side or until brown
- Serve with your choice of butter, berries, brie, jam, sugar, lemon juice, honey, chocolate.
Notes
- I recommend eating these with butter, brown sugar and lemon juice.
