150g flour (plain wheat or buckwheat for GF)
2 tsp caster sugar
a pinch of salt
3 eggs (2 would be OK)
350 ml milk (adjusted to reach the desired consistency)
1 tbsp melted butter (optional)
Double/triple the recipe if needed.
This is my brother-in-law’s crêpe recipe. As a Frenchman, he takes weekend crêpe-making seriously, so this is absolutely a tried and tested recipe to share. That said, you can’t really go wrong with a simple batter. And go for your life with toppings. Above is my dream summer combo – juicy stone fruit (plus banana for extra sustenance) with yoghurt and honey. Your favourite sweet things might be the classic lemon and sugar, or homemade jam, lemon butter, chocolate spreads or poached winter fruits.
In the savoury aisle it might be last night’s stew, veggie ratatouille or goats cheese, rocket and walnut salad. The crêpe is your tasty blank canvas.
Makes around 12 crêpes. Bon appétite!
Mix flour, sugar and salt in a large bowl. Break the eggs in the middle of the flour mixture. With a fork or whisk, incorporate the eggs, adding the milk (and the melted butter) little by little to prevent lumps.
Let the batter rest for at least half an hour (or make it the night before and pop it in the fridge). It will thicken a little so don’t worry if it seems very thin at first. Get your favourite things ready to go on top. Make a cuppa, put the oven on low.
Heat the pan well before pouring the batter for the first crêpe. And if you haven’t put melted butter in the mixture then lightly oil or butter the pan. As you pour, rotate the pan around to spread the batter thinly across it. Cook for about 1 minute on each side. Keep the growing stack warm with a clean tea towel, or transfer to a warm plate in a low oven until you have enough to start feasting.