Crêpes
Crêpes
Makes 12 small or 6 large crepes
250 g (9 oz/2 cups) plain (all-purpose) flour
pinch of salt
1 teaspoon sugar
2 eggs, lightly beaten
410 ml (14 fl oz/12/3 cups) milk
1 tablespoon melted butter
butter or oil, for frying
Sift the flour, salt and sugar into a bowl and make a well in the centre. Mix the eggs and milk with 125 ml (4 fl oz½ cup) water and pour slowly into the well, whisking all the time to incorporate the flour and make a smooth batter. Stir in the melted butter. Cover and refrigerate for 20 minutes.
Heat a crêpe pan or a deep non-stick frying pan and grease with a little butter or oil. Pour in enough batter to coat the base of the pan in a thin even layer and tip out any excess. Cook over moderate heat for 1 minute, or until the crêpe starts to come away from the side of the pan. Turn the crêpe and cook on the other side for 1 minute, or until lightly golden. Stack the crêpes on a plate with pieces of greaseproof paper between them and cover with foil while you cook the rest of the batter.
