Believe it or not, despite enjoying numerous crepes during our time in Paris, I have never attempted to make them myself. For some reason, I always assumed that crepes would be difficult to make.
Over the weekend I felt like something decadent for breakfast, but we had very little in the fridge and desperately needed a grocery shop. A quick google made me realise that crepes are actually very simple, and really are a basic that I should know how to make.
The recipe I used wasn’t really enough for both of us for brekky, so I have doubled it below to suit 2-4 people, depending on how hungry you are – should make ~16 crepes.
- 2 cups (300g) plain flour, sifted
- a pinch of salt
- 4 eggs
- 2.5 cups (620ml) milk
- 30g butter, melted
Sift flour and salt into a large bowl. Whisk eggs, milk and melted butter together. Add the liquids to the flour bowl and whisk until smooth. I chose to put mine through a sieve to make sure it was super smooth.
Let the batter rest for ~30mins (I skimped on time a bit but let it rest at least for 15min).
Heat a non-stick frypan and add a little oil/butter. Add around 1/3 cup of batter (or to your preference) and cook until lightly browned on either side.
Serve with sugar and lemon. I also served some with cinnamon sugar – or experiment and make up your own flavours!
Photo from: my camera
Recipe from: taste.com.au