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Crêpes
The classic French crêpe is a very
thin pancake that can be served with either savoury
These quantities are for about 10 crêpes, so half, double or whatever depending on the number of people you are cooking for.
Crêpe/pancake 125g (1 cup) plain flour Half a teaspoon salt 300ml milk 2 tablespoons water 30g melted butter 3 eggs
Preparation In a large bowl, mix the flour and salt together. Create a well in the middle and break in the eggs. With a whisk, beat the eggs and combine with the flour. Melt 30g butter and add into the mixture. Slowly add in the milk and water, beating all of the time, until a smooth and fluid mixture is achieved.
Leave the mixture to stand for at least 30 minutes, so that the flour absorbs as much liquid as possible.
Cooking Heat a non-stick frying pan on the stove. Oil is not really needed, but you can wipe a thin film of butter or oil into the pan if you wish.
Using a ladle, take about half a ladleful of the mixture and pour into the centre of the pan. Pushing the base of the ladle into the mixture, spread it out into the pan by making a spiral from the centre to the outside. Lift the pan up and fill in any gaps that can be seen by tipping the pan so that the mixture flows evenly around the base of the pan. Return to the heat and cook until the crêpe can easily slide around and you can see that it is lightly browned when you lift up one edge (this takes about 30 seconds to 2 minutes depending on how hot the pan is and how much mixture you have used). The actual amount of mixture used per pancake can vary depending on how thick you like your crêpes, traditionally, the thinner the crêpe the better.
Flip the crêpe over and cook the other side until lightly browned (about another 30 to 60 seconds).
Repeat the cooking process for each pancake.
Lay the chosen filling onto the crêpe and roll or fold it up. The crêpes can be cooked in advance and stored in the fridge for about 36 hours.
Serving suggestions - Sweet or savoury fillings can be used in a crepe. If using savoury items, such as cheese & chives, then the filling can be added at the last stage of cooking to help melt the cheese. Here are a few combinations that you can try...
Savoury Cheese & chives. Ham & spinach. Fried meat & onion. Scrambles egg & mushrooms. Sweet Brown sugar & lemon juice. Strawberries & cream. Jam & cream. Chocolate & hazelnut spread (Nutella) - my daughter's favourite! Maple syrup. Bananas (sliced or crushed) Peanut butter.
Alternatives - Experimentation with different fillings is the key to finding the combination that you prefer.
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or sweet fillings. Their origins are founded in Brittany, in the far
north-west of the country on the Atlantic coast. This recipe is for the
basic pancake and a few suggestions for fillings are given below, but you can be
as adventurous and experimental as you like when it comes to finding your
favourite combination.