Make basic crêpes

Make basic crêpes

A pale yellow surface dimpled with gold, french-lace frilly edges and a texture so delicate you can barely pick it up. Abigail Donnelly reveals the secret to making perfect crêpes.

Makes 10
Preparation: 15 minutes, plus 1 hour’s resting time
Cooking: 3–4 minutes per epesêpe

Ingredients:

flour 140 g
salt a pinch free-range eggs 2 milk 1 cup
butter 2 T melted

SERVING SUGGESTIONS:

Buttered apple: Gently heat 1⁄4 cup apple juice, 2 T butter, 4 T cup sugar and 1⁄2 apple, cubed, for 10 to 15 minutes. Whisk in 2 T Calvados or brandy and 1 T lemon juice. Serve hot, drizzled over crêpes.

Caramelised banana: Place 50–100 g butter in a large pan with 2–3 T dark brown sugar and melt. Add 4 bananas, halved lengthways, and toss to coat. Cook until soft inside and crisp outside, then use to fill pancakes. Finish off with a light dusting of fresh nutmeg and cinnamon.

Death by chocolate: Melt 200 g good-quality dark chocolate, then whisk in 1 cup cream. Drizzle the ganache over hot crêpes and serve with vanilla-bean ice cream.

Orange and lemon: Preheat the oven to 200°C. Mix 325 g lemon curd, 100 g plain yoghurt, 3⁄4 cup crème fraîche and 1 t lemon zest. Chill, then spread onto pancakes and fold into quarters. Place in a baking dish, pour over marmalade and bake for 15 minutes. Salted caramel pancakes: Mix 1 cup Caramel Treat with 1⁄2 cup fresh cream until smooth. Add a pinch crushed sea salt and serve on pancakes, topped with crushed nuts.

Method

    1. Whisk all the ingredients together until smooth and creamy in consistency – take care not to overbeat the mixture as this will toughen the gluten. Chill for 1 hour.

    2. Heat a 20 cm non-stick frying pan over a medium heat. Add 3 T batter to the centre of the pan and swirl around quickly to coat the base.

    3. Cook the pancake for 1 minute, or until the edges are crinkly and the top is still slightly moist but has lost its shine.

    4. Flip over and cook on the reverse side.

    5. After the pancake has cooked for 45 seconds to 1 minute on the second side, transfer it to a plate, fill or drizzle with sauce and serve.

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    Comments

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      Barbara Wicks
      November 10, 2015

      I could hardly read until the end my mouth was watering so!!
      thanks for a perfect pancake! hehe crepe!