Crêpes

I can already hear you: “Oh, come on – who needs a recipe for crepes?” I used to make them without a proper recipe, simply mixing flour, milk and eggs and getting on with it. But ever since I picked up Michel Roux’s Eggs, this is the only way I make them… Do give it a try – you might be surprised just how good crepes can be. My children absolutely love them!

Makes about 12 crêpes.

Ingredients for crêpes:

• 125 g plain flour
• 15 g caster sugar
• a pinch of salt
• 2 eggs
• 325 ml milk
• 100 ml double cream
• a few drops of vanilla or orange extract, or a little lemon zest

For frying:

• 20 g melted butter (or rapeseed oil)

Place the flour, sugar and salt in a bowl and mix. Add the eggs and about 100 ml of the milk, whisking continuously until smooth. Gradually add the remaining milk and the cream, whisking to form a smooth batter. Leave to rest in a warm place for 1 hour. Just before cooking, stir in the flavouring.

Heat a 22 cm frying pan and lightly grease with butter. Pour in a thin layer of batter and cook over medium heat for about 1 minute. When bubbles appear across the surface, flip the crepe and cook for a further 30–40 seconds until lightly golden. Transfer to a plate and repeat with the remaining batter.

Serve with your favourite sweet fillings.

Enjoy!

Recipe source: „Eggs” Michel Roux.