Crepes
“Pancakes can be sweet or savoury, thick or thin - and provide a great excuse to eat maple syrup.”
- 30g butter
- pinch salt
- 1 1/2 cups milk
- 2 eggs
- 150g plain flour, sifted
At home, crepes can be stuffed with cooked apples and flamed with a bit of brandy, or even better Calvados; or spread with orange and Cointreau butter and sauteed for traditional crepe suzette - still a delicious dessert. Try it with blood orange segments alongside.
Method
Warm butter, salt and milk until butter has melted. Lightly whisk eggs and add to warm liquid.
Put flour into a basin and make a well. Tip in liquid and whisk until smooth. Refrigerate for 2 hours. The consistency should be like thin cream. If not, thin with more milk.
Heat the frying pan. Wipe pan with a piece of buttered paper for the first pancake. Lift pan from heat, then ladle in about one-quarter of a cup of batter and tilt and swirl the pan to to spread it to the edges. Set the pan back on the heat.
After 1 minute, lift the thin outer edge of pancake with a fine spatula and flip the pancake using your fingers or spatula. When cooked, transfer to a plate in a low oven to keep warm. Repeat the process. You will get better with practice.
Makes 8-10 crepes 18-20cm in diameter.
