Basic Crepe Recipe

Makes

12

Ingredients

• 1 cup (150g) plain flour
• 1 tsp caster sugar
• 240ml milk
• 2 eggs

Method

1. Place ingredients in a food processor or blender with a pinch of salt.
2. Blend until smooth, then strain into a jug. Cover and set aside to rest for 30 minutes at room temperature.
3. Dip a piece of paper towel in melted butter and use to brush base of a 16cm non-stick crepe pan or frypan over medium heat. When hot, pour in just enough batter to cover the base. Tilt pan so batter covers base in a thin fi lm and pour any excess back into the jug. Cook crepe for about 1 minute until underside is golden, then use a metal spatula to flip. Cook other side for just under a minute until golden.
4. Transfer to a plate and cover with foil to keep warm. Repeat for remaining crepe mixture, stacking crepes on the plate as you go.

Notes

• To freeze cooked crepes, stack with greaseproof paper between each one. Wrap the stack in plastic wrap and freeze for up to 3 months. Defrost for 1 hour at room temperature.