Prep time: | Cook time: | Serves 2-3
- 2 eggs
- ½ cup milk
- 2 teaspoons of sugar
- Pinch of salt
- 1 cup flour
- ¾–1 cup water
- Butter or olive oil for cooking
- In a low oven, place an upside-down bowl on a plate to place your crepes on as you cook them.
- In an electric mixer, or by hand using a bowl and whisk, mix together the eggs and milk. Then add the sugar and salt.
- Add the flour, one spoonful at a time, until you have a smooth batter. If the batter starts to become too thick, add some of the water.
- Stop the mixer and slowly add the remaining water in small batches. Use a whisk and stir until you have quite a thin, watery batter. Transfer to a pouring jug.
- Preheat a non-stick frying pan over medium heat. When the pan is hot, add a small knob of butter.
- Pour in the crepe batter to create an even circle. Make sure you don’t make your crepe too thick.
- Cook the crepe until the top is an even yellow – about 40 seconds to 1 minute – then use a spatula to flip your crepe and cook on the other side for about 10–30 seconds. Cooking times vary depending on whether or not you like your crepes to have crispy spots.After each crepe is cooked, place it over the bowl in the oven to keep warm until ready to serve.
- In between cooking each crepe, add another knob of butter to the pan. If your crepes get ragged edges, your pan might be too hot. Just take it off the heat for 20 seconds before cooking your next crepe.
- Serve with the following topping options: Lemon and honey/sugar, maple syrup, ice cream and stewed or canned fruits, strawberry jam with a squeeze of lemon, Maddy’s pear and vanilla jam, ice cream, chopped walnuts and fresh pear slices.