Ingredients
Crepe Batter
- 175 g plain flour
- 2 large eggs
- 300 ml full-cream milk
- 14 g unsalted butter, melted (plus extra for cooking)
- 4 g caster sugar (optional, omit for savoury)
- Pinch of salt
Sweet Serving Suggestions
- Lemon juice and caster sugar
- Nutella and sliced banana
- Fresh berries and whipped cream
- Maple syrup and butter
Savoury Serving Suggestions
- Shaved ham, Gruyère and Dijon mustard
- Sautéed mushrooms, spinach and ricotta
- Smoked salmon, crème fraîche and capers
Method
Make the Batter
Add the flour, eggs, sugar (if using), salt, milk, and melted butter to a blender.
Blend on high for 30–60 seconds until the batter is completely smooth and the consistency of thin cream. Scrape down the sides if needed and blend again briefly.
Pour the batter into a bowl or jug, cover with cling film, and rest in the fridge for at least 30 minutes (or up to 24 hours). This relaxes the gluten and makes for more tender crepes. If you're short on time, even 10 minutes helps.
Cook the Crepes
Heat a 20–22cm non-stick frying pan or crepe pan over medium-high heat. Add a small knob of butter and swirl to coat the base.
Give the rested batter a good stir. Pour in approximately 60ml (¼ cup) of batter, then immediately tilt and swirl the pan to coat the base in a thin, even layer.
Cook for 60–90 seconds until the edges begin to lift and the underside is lightly golden. Flip and cook for a further 30 seconds. Transfer to a plate and repeat with the remaining batter, adding a little butter to the pan between each crepe.
