Perhaps the best thing about a fancy, French crepe other than its delicate, airy texture is that it’s easier to make than your average American pancake (and requires the same basic, but fewer ingredients). Bring out the different flavour pairings by attempting the recipe with a drizzle of maple syrup for breakfast, or a selection of fruits with whipped cream for dessert – and soon enough, you might even try it with melted cheese and ham befitting for an afternoon snack.
- ¾ cup (110 g) plain flour
- 1 tbsp caster sugar
- 2 eggs
- 1¾ cup (430 ml) milk
- 20 g butter, melted
- Fresh strawberries, whipped cream and maple syrup
- Fresh lemon juice and caster sugar jam
- Buttered walnuts - walnuts tossed in a frying pan with a little butter until toasted
Place the flour, sugar and salt in a large bowl. Whisk in the eggs and ¾ cup (180 ml) of the milk until smooth. Gradually whisk in the remaining milk. Cover and stand the batter at room temperature for about 1 hr.
Heat a 20 cm crepe pan (or frying pan); brush with a little of the butter. Pour about 2 tbsps of the batter into the pan, tilting pan so batter coats the base evenly. Cook, loosening edge with a spatula until crepe is browned lightly underneath. Turn crepe and cook until browned on other side. Transfer crepe to a plate or ovenproof dish; cover to keep warm. Repeat with remaining butter and batter, stacking crepes on a plate.
Crepes can be served folded in half or quarters, or filled and rolled and served with desired toppings, They can also be dusted with sifted icing sugar and placed under a hot grill to brown lightly if desired.