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Crepes

Delicious crepes that can be dressed with berries & ice-cream, Nutella, lemon & sugar or good old maple syrup. You don't need any fancy pans or equipment to make these. Relatively quick and simple to make. Hope you enjoy the recipe 😊. Go to https://www.instagram.com/food.bysaba/ for more images on super delicious crepes...yum!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Dessert
Servings: 6 crepes

Equipment

  • Mixing Bowl
  • Measuring Cups
  • Whisk
  • Sifter
  • Pan (>20cm)
  • Strainer or Sieve (optional)

Ingredients

  • 2 eggs (large)
  • 1/2 cup plain flour
  • 3/4 cup milk
  • butter (greasing pan)

Instructions

  • List of ingredients...
  • Lightly whisk eggs in a medium bowl.
  • Sift and add half the flour and whisk until smooth.
  • Sift and add remaining flour and whisk until a smooth paste is formed.
  • Add milk gradually and whisk until all milk has been incorporated and you are left with a smooth batter (see Notes).
  • Transfer the batter into a pouring jug to make it easier for pouring later. If the batter is not smooth, you can pass it through a fine strainer.
  • Let it rest for 30 minutes before using (see Notes).

Cooking

  • Using a big pan, lightly grease it with butter and place pan over medium heat (see Notes).
  • Pour in approx 3-4 tablespoons and quickly swirl pan to spread the batter so it produces a thin crepe (see Notes)
  • Cook until the top of the crepe is no longer wet. Flip and cook the other side until it forms a light brown colour.
  • Remove from heat and set aside. It's ready to eat.
  • Repeat with remaining batter ensuring to grease the pan each time before pouring in mixture.

Notes

  • If batter is slightly too thick, add more milk as required and whisk into mixture.
  • If you are not using the batter in 30 minutes, you can store it in the fridge until required.
  • When I grease the pan, I put a tiny amount of butter, let it melt and wipe excess off with paper towel.
  • Just use your judgement to measure the 3-4 tablespoons of batter in the pan because once the batter hits the pan, it will cook very quickly.
  • The pan will continue to get hotter, so you can reduce the heat slightly.