Classic crêpes
45 min + 30 min restMakes 12
Thin French pancakes made from a rested batter, cooked until golden and lightly freckled.
| prepSift flour with a pinch of salt into a medium bowl, make a well in the centre | |||
| 140 g plain flour | Whisk eggs, milk & water into flour | Rest batter 30 min, whisk in melted butter | Cook crêpes 45 sec + 30 sec, flip & stack |
| 200 ml whole milk | |||
| 100 ml water | |||
| 2 eggs | |||
| 25 g unsalted butter, melted | |||
| unsalted butter, melted (for greasing) | |||
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