Ingredients

Method

• 140 g flour
• Pinch salt
• 2 free-range eggs
• 1 cup milk
• 2 T butter, melted

Method

Ingredients

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.

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.

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.

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.

SERVING SUGGESTIONS

Buttered apple: Gently heat ¼ cup apple juice, 2 T butter, 4 T cup sugar and ½ 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.

For a step-by-step slideshow on how to make the basic crêpe, click the link: How to make the basic crêpe