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Mediterranean

Crêpes

Paper-thin French pancakes made from a loose batter of flour, egg, milk and melted butter, rested then cooked fast in a hot pan and served simply with sugar and lemon.

BreakfastVegetarian
82 min70 prep · 12 cookEasy571 kcalper serving
Crêpes

Method

  1. Sift 65 g of plain flour into a bowl with 1 tsp of caster sugar and 1 pinch of fine sea salt. Make a well in the centre, break in 1 egg and add about a quarter of the 170 ml of milk.
  2. Whisk from the centre outwards, drawing the flour in gradually, until you have a thick smooth paste with no lumps. Only then whisk in the remaining milk in two or three additions, followed by 10 g of melted, cooled butter. The batter should be the consistency of single cream and coat a spoon only faintly.
  3. Cover the bowl and rest the batter at room temperature for 1 hour so the gluten relaxes and the starch swells; this is what makes the crêpes tender rather than rubbery. Stir gently before use and loosen with a spoonful of water if it has thickened.

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Per serving

571kcal
20gprotein
68gcarbs
25gfat
3gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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