Simple Crêpes
A wonderfully easy crêpe recipe that can be used immediately, no resting time needed. Perfect for both sweet and savoury fillings.
Makes: 6-8 crêpes
Time: 15 minutes
Ingredients
½ cup all-purpose flour
2 eggs
1 tbsp plain oil (plus extra for brushing)
¾ cup whole milk
Pinch of salt
Method
Place all the ingredients into a blender and blend until completely smooth.
Heat a non-stick pan over medium-high heat and lightly brush with a little oil.
Pour a small ladleful of batter into the pan, swirling and tilting immediately to spread it thinly and evenly.
Cook for about 1 minute, until the top is set and the bottom is golden. Flip and cook the other side briefly.
Slide the cooked crêpe onto a plate and repeat with the remaining batter, brushing the pan with more oil as needed.
Tips
Make ahead: The batter keeps well in the fridge for up to 2 days. Give it a quick stir before using.
Sweet filling: Try warmed Nutella with vanilla ice cream, or lemon juice and sugar.
Savoury filling: Fill with ham, cheese, mushrooms, or spinach for a delicious meal.
Freeze them: Stack cooled crêpes with baking paper between each, wrap well, and freeze. Thaw and reheat gently.
