Crepes are probably my two sons favourite breakfast, after school snack or suppertime treat. In fact I think they would eat them just about any time. Their favourite toppings include nutella (of course) and lemon and sugar – both traditional powerhouses in the world of crepe toppings. I also recommend bananas, strawberries, raspberries or just about any fruit you love, honey, maple syrup. They are also delicious with savoury toppings like ham or cheese.
The French often use a slightly different batter for savoury crepes (called a galette) but I just use the same batter for both.
On Sunday mornings we don’t have any football matches to rush to and so we always have a warm sweet breakfast treat usually served with hot chocolate and flat whites.
The batter is incredibly simple to make, just 3 ingredients – flour, eggs and milk.
I recommend using a non-stick pan or specialist crepe maker and a crepe spreader. The spreader is great at moving the batter over the whole pan and spreading the batter evenly. The benefit of the specialist crepe maker is the thin lip which makes it easier to spread the crepe and adjustable temperatures for faster cooking of the crepe.
Remember pancakes aren’t just for pancake Tuesday!
- 128 g plain flour
- 1 large egg
- 284 ml milk
- Sift the flour into a bowl
- Add the egg and milk and whisk until you have a smooth batter
- Heat your pan and rub with a little butter to prevent the crepe sticking
- Spoon a ladle of batter into your pan and spread using a crepe spreader
- After a minute of two (when it comes away easily from the bottom of the pan) flip the pancake over
- Add you toppings and let them heat gently for a minute or two
- Fold the pancake and remove onto a plate
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