← Nouns Cooking · French

Ingredients

• 150 g Plain (all-purpose) flour
• 1 tbsp Sugar (optional)
• 1 pinch Salt
• 3 large eggs
• 375 ml Milk
• 2 tbsp butter, melted, plus extra for the pan
• 1 lemon wedges, to serve (optional)
• 2 tbsp caster sugar, to serve (optional)

Method

1. Whisk the flour, sugar (if using) and salt in a bowl and make a well in the middle. Crack in the eggs and add a splash of the milk, then whisk, slowly drawing in the flour, until you have a thick smooth paste.
2. Gradually whisk in the rest of the milk, then the melted butter, until the batter is the thickness of single cream. Rest it for 30 min if you can; this makes the crêpes more tender.
3. Heat a 20–24 cm non-stick or crêpe pan over medium-high heat and wipe it with a little butter on kitchen paper.
4. Pour in about 3 tbsp of batter and immediately tilt and swirl the pan so it coats the base thinly. Cook for 1 minute, until the edges lift and the underside is lightly golden.
5. Flip with a spatula and cook the other side for 30 seconds. Slide onto a plate and repeat, buttering the pan every couple of crêpes, stacking them as you go.
6. Serve warm, sprinkled with sugar and a squeeze of lemon, then rolled or folded into quarters.

Tips

• The first crêpe is often a dud while the pan settles: chef's snack.
• For savoury crêpes, skip the sugar and fill with ham, cheese and a fried egg.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats BBC Good Food