INGREDIENTS
1 Egg, make sure your egg is at room temperature
1 & 1/4 cup of Milk, whole milk for this recipe
2 tablespoons melted Butter
1 cup All-Purpose Flour, standard flour works best for this recipe. Don’t use self-raising as the crepes don’t need to rise
1 tablespoon Sugar
1 teaspoon Baking Powder
Pinch of Salt
METHOD
Beat eggs, add remaining ingredients in order listed and beat with rotary beater until smooth. (Batter may seem very thin)
Lightly cover the frying pan with butter cooking mist, heat pan over medium heat, (this is an important step to keep the first one from sticking)
Pour batter from the tip of a large spoon into the frying pan.
Tilt pan to achieve a round shape.
Bubbles will form on the surface. Before bubbles break, lift the edge of the crepe with a knife or with your finger, then lift crepe upside-down. Bake this other side until golden brown.
FRENCH CREPE FILLINGS
Lemon Juice and Sugar
Strawberry or apricot jam
Jam and Whipped Cream
Spread crepes with butter, brown sugar, sliced bananas, and sweetened condensed milk and roll-up.
Nutella and Banana, spread crepes with Nutella and sliced bananas; sprinkle with chopped hazelnuts and roll-up
Cream Cheese and Smoked Salmon
Ham and Cheese
Enjoy your crepe party!
Note: there are no sugar in a classic crepes recipe, so that you can then use the filling of your choice, sweet or savory. If you wish to make sweet crepes for dessert, then you can add one tablespoon of sugar in the batter.
To obtain a perfect thin texture, you can adjust the quantity of milk you use in the batter until you get the desired consistency.
This French Crepe recipe will make 8 Crepes. Usually 2-3 is a perfect serve per person but this recipe can be doubled if you would like to make more.
Crepe is pronounced like “crehp” in French but this can be tricky to say!
