Crêpes Recipe
A traditional recipe for delicious "crêpes bretonnes", pancakes from Brittany, France.
Equipment
- 1 Crêpe pan or a frying pan
Ingredients
- 190 g plain flour
- 4 eggs
- 45 cl milk
- 60 g caster sugar
- 30 g soft butter
- 1 pinch salt
- 1 bean vanilla
- 1 orange (for zest)
Instructions
- Combine the flour, sugar, salt, vanilla, and orange zest in a mixing bowl.
- Make a well in the centre. Crack the eggs into the centre one at a time and gently mix with a whisk. This helps prevent lumps.
- Thin the batter with 2/3 of the milk, adding it gradually.
- Heat 1/3 of the milk with the butter to melt it. Once the butter has melted, mix in a little cold milk to ensure it's not too hot when added to the batter.
- Stir in the melted butter into the batter. Mix well to achieve a smooth mixture.
- Cover and let it rest for at least 30-60 minutes or overnight in the fridge. When ready to make the crepes, beat the batter lightly.
- Grease a crepe pan with a bit of neutral oil using a paper towel.
- Wait for the pan to be hot enough so you hear that “pschitttttttttttt” sizzling sound when pouring the batter.
- Pour a small amount of the batter in with a ladder and work quickly, tilting the pan to cover the base with a thin layer of the batter. When it bubbles a little and comes away from the sides of the pan, it is ready to turn … toss if you feel confident or turn with a spatula.
- Serve warm with sugar or any topping you fancy.