These French Crepes are perfect for any occasion. Delicious breakfasts, quick & easy brunches or mouth watering desserts
Servings: 8 Large Crepes
- 90 g Plain Flour
- 3 Eggs
- 250 ml Milk
- 40 g Melted Butter
- 1 pinch Sea Salt
- 20 ml Cognac or Grand Marnier optional
- 20 g Sugar can be added for dessert crêpes
Sift the dry ingredients into a large mixing bowl, make a well in the center and break the eggs into the middle. With a whisk stir whilst keeping to the center until all of the flour has gradually absorbed into the eggs. Slowly add approximately two thirds of the milk whilst stirring constantly. Stir in the alcohol & melted butter. Then thin the batter with milk until it has a fresh cream texture.
Cooking the Crepes
Lightly butter a pan (it only needs to be buttered once) and heat it over a medium-low heat until hot. With one hand lift the pan from the flame and with the other hand pour in a ladle of batter. At the same time give the pan a rolling motion, rapidly distributing the batter evenly across the pan. Return the pan to the heat and leave to cook for 30-45 seconds.
Delicately lift the edge of the crepe with a spatula to check (after a few times you will have a feeling and everything will go automatically). Gently slide spatula underneath the crepe and flip. You can also toss it if you prefer (it's fun but requires practice). Continue to cook for about 15 seconds then remove from the pan and repeat (With the ladle give the batter a quick stir between each crepe).
The crepes can be served immediately with your choice of toppings.
- The pan should sizzle at contact with the batter, if it doesn't turn up the heat slightly.