I love crepes and think the recipe I use is the best I’ve ever tried. My boyfriend is obsessed with them too. I posted a picture of the pancakes we ate on Shrove Tuesday and had a few people message to ask how I made them. Using these measurements, I made around 12 crepes and yes, we ate them all. I hate it when you look up a recipe and the blogger lists their entire life story before getting to the important info so here you are:
250g of Plain Flour
500ml of Milk
1 tbsp of vegetable/olive oil
1 pinch of salt
- Put the flour in a large mixing bowl and make a well
- Crack the eggs in the middle
- Add the oil, salt and a splash of milk
- Mix all the ingredients together
- Gradually add all the milk as you mix. If you want to add lemon, vanilla extract or liqueur, do it now
- Once combined, leave the mixture to rest for an hour
- When you’re ready to start cooking, add a splash of milk or water and mix to loosen the batter
- Heat a frying pan and add a knob of butter (you can use oil if you prefer)
- Use a ladle to measure out the perfect amount of mixture and add to the pan whilst moving it in a circular motion so the batter touches all the sides
- Fry on a medium heat for a few minutes before flipping over with a turner to cook the other side.
- Keep a large plate in the oven and as you make each pancake, pop them in there to keep warm until it’s time to serve.
- The oil/butter needs to be at a low/medium temperature or the batter will burn quickly.
- Don’t bother trying to toss the pancakes. Using a turner is absolutely fine and will result in less waste.
- Add chocolate chips, blueberries, banana etc…whilst the pancake is cooking to jazz it up