Crêpes

Thin French pancakes where the batter rests before cooking so each crêpe turns out supple, light, and easy to fold.

• 140 g plain flour
• 1 pinch salt
• 200 ml whole milk
• 100 ml water
• 2 eggs
• 25 g melted butter, plus a little extra for the pan
• Sugar, lemon, or jam for serving, optional

Method

1. 1
   Sift the flour and salt into a bowl and make a well in the centre.
2. 2
   Whisk together the milk and water. Crack the eggs into the well and slowly whisk in the liquid until the batter is smooth.
3. 3
   Leave the batter to rest for about 30 minutes, then whisk in the melted butter.
4. 4
   Heat a crêpe pan or thin frying pan over medium heat and grease it very lightly.
5. 5
   Pour in a small amount of batter and swirl to coat the base in a thin layer. Cook for about 45 seconds until the surface looks set and the underside is lightly golden.
6. 6
   Flip the crêpe and cook the second side briefly. Set aside and repeat until all the batter is used.
7. 7
   Serve warm or just lukewarm with a simple filling or sweet toppings.