This is our favourite recipe for crepes. It makes tender, delicate crepes that are suitable for sweet or savoury fillings.
Makes 8 crepes (18cm diameter).
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
2 large eggs (we use eggs with a minimum weight of 59g)
75g (1/2 cup) plain flour
188ml (3/4 cup) milk
Oil or butter, for greasing pan
Lightly whisk eggs in a medium bowl. Add half the flour and whisk or stir until the mixture is smooth. Add remaining flour and mix well to form a smooth paste. Add milk gradually, whisking or stirring between each addition to make a smooth batter.
Transfer crepe batter into a container with a pouring spout to make it easier to pour the batter into the pan. Leave batter to stand for 30 minutes before using. If preparing batter more than 30 minutes in advance, cover and store in the refrigerator until required.
After at least 30 minutes standing time, stir the batter before using. If your batter is lumpy at this stage, you can pass it through a fine sieve to remove the lumps. © exclusivelyfood.com.au
Lightly grease a non-stick pan with a diameter of at least 18cm. Place pan over medium or medium-high heat.
When pan is hot, pour about two tablespoons of batter into the pan and quickly swirl the pan to produce a crepe with a diameter of about 18cm. If you find that the batter is a little too thick to produce a thin, even crepe, add a dash of extra milk to the batter.
Cook until the top of the crepe loses its shiny, wet appearance and the underside is lightly browned. Loosen edges of crepe with a spatula. Flip crepe and cook the other side until it has begun to colour. Remove cooked crepe from pan and place crepe on a plate.
Lightly grease pan before cooking next crepe. Stack cooked crepes on plate. After cooking the first couple of crepes, you may need to reduce the heat slightly if the pan starts to get too hot.
Use crepes immediately, or cover and refrigerate until required. © www.exclusivelyfood.com.au