Crêpes
Elevate Pancake Day with crêpes that are slightly thicker than the traditional French recipe – they’re ideal for holding your favourite sweet or savoury fillings
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Prep:10 mins
Cook:30 mins
plus 30 mins resting - Serves 8
- Easy
Nutrition per serving
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kcal 114
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fat 4g
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saturates 1g
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carbs 13g
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sugars 0g
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fibre 1g
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protein 5g
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salt 0.11g
Ingredients
- 125g plain flour
- 3 eggs , beaten
- 250ml whole milk
- 2 tsp sunflower oil , plus extra for frying
Method
Tip the flour into a bowl and make a well in the middle. Pour in the beaten egg, then slowly whisk into the flour until a paste forms. Slowly whisk in the milk and, once it has all been incorporated and the mixture is thinner, whisk in the oil. Set aside to rest for 30 mins.
Heat a medium frying pan over medium-high heat and, once hot, drizzle in a little oil and carefully wipe it around the pan using kitchen paper. Pour in about 4-5 tbsp batter and quickly swirl it around the pan to coat the base in a thin, even layer. Cook, undisturbed, until the batter is set and releasing from the sides of the pan, about 2-3 mins. Flip and cook on the other side for a few seconds, then set aside on a plate. Repeat with the remaining batter to make around eight pancakes.
