CRÊPES
This basic crêpe batter will form the basis of many a delicious feast. The batter will keep in the fridge for up to 24 hours. Alternatively, cook the crêpes, layer them between sheets of greaseproof paper, and freeze them in a plastic food bag for up to one month.
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MAKES about 10 x 15-cm (6-in) crêpes |
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TAKES 50 minutes, plus 30 minutes resting |
130g (4½oz/1 cup) plain (all-purpose) or wholemeal plain flour
1 tbsp caster (superfine) sugar (omit for savoury recipes)
½ tsp sea salt
1 egg, lightly beaten
300ml (10fl oz/1¼ cups) whole milk
1 tbsp butter, melted and cooled
melted butter or vegetable oil, for frying
In a mixing bowl, whisk together the flour, sugar, and salt, and make a well in the centre. In a jug, whisk together the egg, milk, and melted butter. Gradually pour the egg mixture into the well and whisk, incorporating the flour as you go, to make a smooth batter. Don’t overbeat or the crêpes will be tough. Leave to stand for at least 30 minutes. The batter will thicken over this time, so stir in 1–2 tbsp cold water before cooking.
Heat a non-stick frying pan or crêpe pan over a medium heat and when hot enough – a sprinkle of water should hiss and sizzle – brush with butter or oil. Pour 60ml (2fl oz/¼ cup) batter into the pan, quickly swirling the pan to cover the base. Cook for 1–2 minutes until the edges of the crêpe look dry and the underneath is golden. Loosen the edges with a palette knife, flip, and cook for a further 1–2 minutes. Repeat with the remaining batter.
Serve the crêpes immediately or layer them between sheets of greaseproof paper and cover loosely with foil to keep warm. Alternatively, keep warm for a few minutes – any longer and they may dry out – in a 100°C/225°F/¼ oven, layered between sheets of greaseproof paper.
