30 minutes
Embark on a culinary journey with this classic crêpe recipe, perfect as a canvas for both sweet and savory delights. These paper-thin, golden pancakes will elevate your brunch or dessert spread with their delicate texture and versatility.
Plain Flour, sifted
0 oz
pinches
0.25 fluid ounces
0.25 fluid ounces
each
Unsalted Butter, melted, plus extra for greasing
0 oz
1. Prep the Batter
Sift the flour and a pinch of salt into a medium-sized bowl. Create a well in the center for the eggs.
2. Prep the Batter
In a jug, combine the milk with 100ml of water.
3. Prep the Batter
Crack the eggs into the well and start whisking gently. Gradually pour the milk and water mixture, continuously whisking and incorporating the flour until a smooth batter forms.
4. Prep the Batter
Let the batter rest for 30 minutes to allow the flour to fully hydrate, which will result in more tender crêpes.
5. Prep the Batter
After resting, whisk in the melted butter until fully integrated into the batter.
6. Cook the Crêpes
Warm up a non-stick pan over medium heat and brush lightly with melted butter to prevent sticking.
7. Cook the Crêpes
Ladle approximately 2 tablespoons of batter into the center of the pan, tilting and swirling the pan to spread the batter thinly across the bottom.
8. Cook the Crêpes
Allow the crêpe to cook for about 45 seconds or until the underside is golden brown. Carefully flip using a palette knife or spatula and cook the second side for about 30 seconds until it shows golden freckles.
9. Serve or Stack
Slide the finished crêpe onto a plate. Serve immediately or stack with sheets of baking parchment in between to prevent sticking. Repeat with the remaining batter.
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