This Crepes recipe has a secret method!! One I only discovered a few months ago.. once the batter is mixed, pour through a sieve to get rid of all lumps.. a cold smooth batter is the key to a perfect Crepe!
At the weekend my husband went out and bought me some new pots, frying pan and a crepes pan! I have never had a crepes pan before and thought it was the perfect way to start our Europe Trip in October by trying my hand at crepe making!
1 cup Plain Flour
1 cup Milk
Pinch of salt
Sift plain flour and salt into a bowl. Make a well in the centre.
In a separate bowl whisk up milk and the two eggs.
Add half the milk mixture to flour and stir gently together.
Add the other half of the milk mixture and whisk until smooth.
Pour batter through a sieve into another bowl and refrigerate for at least 30 minutes. Mixture must be cold.
Heat crepes pan and add a little butter to lubricate.
Pour a small amount of mixture in the middle and spread to the edge
(If you have a specific crepes pan it will come with a wooden rod to help – if not swirl pan so the mixture spreads)
Flip when bubbles have started to form.
Eat immediately! Or pop in the lunchbox for a special treat!
*It took me four goes to get it to the edge without it breaking – the thin batter cooks very quickly
**I can not wait to eat crepes in France in October!!
On the menu:
Crepes with lemon and sugar
Hard-boiled Egg (using the Bunny Egg Mold)