Main Course
Classic Crêpes
Ingredients
- 130 g plain flour
- 2 eggs
- 250 ml milk
- Pinch of salt
- 1 tbsp melted butter
- Vegetable oil for frying
Method
- Place the flour, eggs, milk, melted butter and a pinch of salt into a large bowl and whisk together to form a smooth batter.
- Cover and place in the fridge for at least 30 minutes.
- Place a frying pan over medium heat and add 1 teaspoon of vegetable oil to coat the pan. Once the pan is hot, pour a ladle of the pancake batter into the centre of the pan, and gently swirl the pan around so the batter coats all of the pan. Cook the pancakes for 1 min on each side until golden and bubbling.
- As you make them, stack the pancakes between sheets of baking paper on a plate and keep warm in a low oven.
- Serve with your ultimate favourite toppings.
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