100 g/3h oz plain flour
2 eggs
250 ml/8 fl oz milk
25 g/1 oz butter
vegetable oil, for brushing


1.Sift the flour into a bowl, add the eggs and 3—4 tablespoons of the milk and mix well. Gradually stir in the remaining milk to make a fairly runny batter.
2. Melt the butter in a double boiler or in a heatproof bowl over a pan of simmering water, leave to cool almost completely, then add to the batter.
3.Season with salt, beat again for a few minutes with a small whisk, then leave to stand for at least 1 hour.
4. Brush the base of a crépe pan with vegetable oil and heat, then pour in 2 tablespoons of the batter.
5.Turn and tilt the pan so that the batter covers the base evenly. Cook 3-4 minutes until the underside is set and golden brown, then over with a spatula and cook the other side for about 2 minutes until golden.
6.Slide the crépe out of the pan on to a plate.
7.Make more crépes in the same way until all the batter is used.
8.If sweet 0crépes are required, replace the salt with sugar.

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