Perfect Crêpes
1 hr 20 minMakes 15 crêpes
Thin, delicate French crêpes made with a rested batter, cooked until golden and served with sweet toppings or on their own.
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| prepPreheat crêpe pan or nonstick skillet over high heat | |||||||||
| prepHave a clean tea towel ready | |||||||||
| 225 g plain flour | Sift flour, whisk with salt & sugar | Make well, crack eggs, draw in flour gradually | Add milk bit by bit, whisk until smooth | Rest batter, covered, 1–2 hrs at room temperature | Whisk melted butter into rested batter | Whisk in rum & any zest (optional) | Add remaining milk, whisk smooth | Pour 3 tbsp batter, swirl to spread evenly | Cook first side 40 sec, flip, cook 30 sec until golden |
| 2 g salt | |||||||||
| 40 g white sugar | |||||||||
| 3 whole eggs, medium | |||||||||
| 250 ml full-cream milk (for the batter) | |||||||||
| 40 g unsalted butter | Melt butter over medium heat | ||||||||
| 15 ml dark rum, Grand Marnier or liquor of choice (optional) | |||||||||
| 250 ml full-cream milk (for thinning after rest) | |||||||||
| Cooking oil, for greasing the pan | Oil pan, heat over high heat | ||||||||
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