Easy crêpes
- Cassie Best
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Makes 8 large pancakes
Easy
Prep: 5 mins
Cook: 20 mins
plus resting
A star rating of 4.5 out of 5.83 ratingsRate
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Use this easy crêpe mix to make sweet or savoury pancakes. There's enough batter to make a main course and dessert for a family of four.
Low sugar
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
175g plain flour
-
3 large eggs
-
450ml milk
-
sunflower oil
for frying
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Nutrition: Per serving
-
kcal161
-
fat6g
-
saturates2g
-
carbs19g
-
sugars3g
low
-
fibre1g
-
protein7g
-
salt0.2g
low
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Method
-
step 1
Weigh the flour in a large jug or bowl. Crack in the eggs, add half the milk and a pinch of salt. Whisk to a smooth, thick batter. Add the remaining milk and whisk again. Set aside for at least 30 mins.
-
step 2
Heat a large non-stick crêpe pan or frying pan. Add a drizzle of oil, then wipe out the excess with kitchen paper. When the pan is hot, add enough batter to just cover the surface, swirling it and pouring any excess back into the bowl. The pancake should be as thin as possible. When the edges are peeling away from the sides of the pan, shake it to see if the pancake easily releases and is browning on the underside. If not, cook a little longer. Flip and cook the other side for a minute or two. Serve, or keep warm in a low oven.
RECIPE TIPS
MAKE-AHEAD
The pancake batter will keep in the fridge for up to one day.
BOOST WITH FRUIT
Top with chopped seasonal fruit for sweetness and texture.
Recipe from Good Food magazine, February 2020
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A star rating of 4.5 out of 5.83 ratings
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