Make the basic crepe
The “textbook” perfect crêpe is the one you make when you are in full stride, frying, flipping and rolling without missing a beat. If your batter is thin enough and you have a good pan, this won’t take long. But the consistency of the batter is crucial. Too thin and your crêpes will have no substance. Too thick and, well, they’re just not crêpes.
Cook's tip: No matter what the recipe says, adjust the consistency of the batter to resemble thick cream. Lightness is crucial, too, and, to achieve it, cook them quickly so that moisture is retained. Crêpes tend to dry out if they’re cooked too slowly
For the text version of this recipe (which you can add to your online recipe book), click the link: The basic crêpe.
140 g flour
Salt, a pinch
2 free-range eggs
1 cup milk
2T butter, melted
1. Prepare all your ingredients.
2. Whisk all the ingredients together until smooth and creamy in consistency – take care not to overbeat the mixture as this will toughen the gluten.
3. Chill for 1 hour.
4. Heat a 20 cm non-stick frying pan over a medium heat. Add 3 T batter to the centre of the pan and swirl around quickly to coat the base.
5. Cook the pancake for 1 minute, or until the edges are crinkly and the top is still slightly moist but has lost its shine.
6. Flip over and cook on the reverse side.
7. After the pancake has cooked for 45 seconds to 1 minute on the second side, transfer it to a plate, fill or drizzle with sauce and serve.
8. Try the below serving suggestions once you have finished making your crêpe.
Orange and lemon: Preheat the oven to 200°C. Mix 325 g lemon curd, 100 g plain yoghurt, ¾ cup crème fraîche and 1 t lemon zest. Chill, then spread onto pancakes and fold into quarters. Place in a baking dish, pour over marmalade and bake for 15 minutes.
Salted caramel pancakes: Mix 1 cup Caramel Treat with ½ cup fresh cream until smooth. Add a pinch crushed sea salt and serve on pancakes, topped with crushed nuts.
For more serving suggestions, see our crêpe recipe page here: The basic crêpe.
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