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recipe from abbylidiastephanie.blogspot.com

Crepes – Master Recipe

adapted from Stephanie's Crepes, pg 42

30g butter
pinch of salt
1½ cups milk
150g plain flour
2 eggs
Warm the butter (I use unsalted), salt and milk in a saucepan until the butter has melted. Then put the flour into a bowl and make a well. Crack the eggs into the well and whisk in some flour. Add the warm milk mixture, and whisk until the batter is lump-free. Refrigerate for 2 hours, or as much as overnight. The consistency looks like thin cream, and if it doesn’t, then you can add a little more milk.

Heat a non-stick pan, and wipe over with some buttered paper towel for the first one. (I think this is unnecessary, considering there is some but
ter in the batter.) Using a ladle, place some batter into the pan and swirl it around until it covers the pan. After about a minute, flip with a spatula, or if you’re feeling confident, flip it in the frypan – if you practice the wrist flick, you’ll get there! It doesn’t take too long to cook on the other side. A trick my mother-in-law uses when she makes lots of crepes is to put a heatproof plate over a pot of simmering water. Then you put the cooked crepes on the plate, and put the lid of the pot on top. This aids in keeping the crepes warm without drying them out.