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.
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