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French crêpes

Name: French crêpes
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: Makes 25-30
Cuisine: French
Ingredients: 220g plain flour; 25g caster sugar; 3 eggs beaten; 530ml whole milk; 175ml double cream; 80g unsalted melted butter plus extra for frying

Try our foolproof recipe that will ensure a perfectly golden stack of crêpes. Enjoy as a treat, or turn them into our impressive cherry Bakewell crêpe cake

1 hr 25 min total 10 min prep 1 hr 15 min cook Makes 25-30 99 cal

Ingredients

25 serv.

220g plain flour
25g caster sugar
3 eggs beaten
530ml whole milk
175ml double cream
80g unsalted melted butter plus extra for frying

Instructions

Tap a step to mark it done

1 Sift the flour into a large bowl, add the sugar and a pinch of salt, then stir to combine. Make a well in the middle, pour in the egg and begin whisking from the centre. Slowly pour in the milk and cream, whisking constantly until you have a smooth batter. If you have time, rest for at least 1 hr for best results. Stir in the melted butter.
2 Heat a 16cm frying pan over a medium heat, then brush the pan with butter using folded kitchen paper or a pastry brush. Add a small ladleful of batter to the pan, immediately swirling it around so it spreads to the edge in a neat circle. Cook for 1-2 mins, or until just set and lightly golden, then flip and cook on the other side for 1 min. Set aside on a plate and repeat until you’ve used up all of the batter.