Easy crêpes
By Cassie Best
Use this easy crêpe mix to make sweet or savoury pancakes. There's enough for main course and dessert for a family of four so it's perfect for Shrove Tuesday
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Prep:5 mins
Cook:20 mins
plus resting - Easy
Nutrition per serving
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kcal 161
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fat 6g
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saturates 2g
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carbs 19g
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sugars 3g
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fibre 1g
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protein 7g
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salt 0.2g
Ingredients
- 175g plain flour
- 3 large eggs
- 450ml milk
- sunflower oil, for frying
Tip
Make-aheadThe pancake batter will keep in the fridge for up to one day.
Method
Weigh the flour in a large jug or bowl. Crack in the eggs, add half the milk and a pinch of salt. Whisk to a smooth, thick batter. Add the remaining milk and whisk again. Set aside for at least 30 mins.
Heat a large non-stick crêpe pan or frying pan. Add a drizzle of oil, then wipe out the excess with kitchen paper. When the pan is hot, add enough batter to just cover the surface, swirling it and pouring any excess back into the bowl. The pancake should be as thin as possible. When the edges are peeling away from the sides of the pan, shake it to see if the pancake easily releases and is browning on the underside. If not, cook a little longer. Flip and cook the other side for a minute or two. Serve, or keep warm in a low oven.
