Crêpes

Method

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1. Whisk the flour, sugar and salt in a bowl and make a well in the centre.

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2. Add the eggs and half the milk and whisk from the centre outwards until smooth, then whisk in the rest of the milk, the water and the melted butter.

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3. Cover and rest the batter for 30 minutes.

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4. Heat a 20 cm non-stick pan over medium heat and rub with a little butter.

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5. Pour in about 60 ml of batter, swirling the pan immediately so it coats the base thinly.

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6. Cook 1 minute, until the edges lift and the underside is golden, then flip and cook 20 seconds.

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7. Slide onto a plate and repeat, buttering the pan every second crêpe.

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8. Serve filled with lemon and sugar, jam or whatever you like, folded into quarters.

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Chef’s Tips

• Rest the batter. It makes crêpes tender and less likely to tear.
• The first crêpe is a test of the pan. Do not judge the batter by it.
• Add a splash of milk if the batter thickens as it rests.

Pairing Suggestions

• Lemon and sugar
• Fresh berries and cream
• Ham and cheese

Storage & Reheating

Stack with baking paper between them and refrigerate up to 3 days. Freeze for 2 months and thaw at room temperature. Reheat in a dry pan for 15 seconds a side.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.