Perfect Crepes
How to make crepes and make sure you don't get lumps
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Ingredients
Crepes:
- 125 g plain flour
- 1 large free range egg
- 1 egg yolk
- 300 ml semi skimmed milk
- sunflower oil for greasing
Toppings: the choice is endless, we used strawberries, blueberries, and raspberries
Instructions
- In a large mixing bowl sift in your plain flour
- Make a small well in the centre and add the egg and egg yolk
- With a large whisk, start whisking the eggs into a small amount of the flour whilst also pouring in the milk slowly. You will end up whisking a small area, and then gradually as more milk is added, taking a larger circle, and gradually whisking in more flour each time - this prevents a lumpy mix!
- Leave the mixture to set for at least 15 minutes or so (I do 30 minutes).
- Heat your pan to about a medium heat and heat the maker to a medium-high heat. I use a little sunflower oil to grease the pan/maker!
- Ladle in some of the mixture to the pan and spread evenly.
- Leave the crepe to cook on one side fully - it can take up to 2 minutes depending on how well your plate is heating but can take as little as 30 seconds.
- Once the first side is cooked, carefully slip the spatula underneath it to loosen it and flip the crepe over - continue to cook until cooked through (Can take the same amount of time as the first)
- 10. Once the crepe is cooked, remove to a large plate and continue making the rest - or eat as you go!
- 11. Top them with whatever you want, we love fruit and maple syrup – or bacon and maple syrup
Notes
If you make a lot of mixture it will save in the fridge for a couple of days but best used fresh. And if you need to reheat any crepes, microwave for 10 second burst until they re fully reheated and hot.