Crêpes

Name: Crêpes
Cook time: 59 min
Total time: 59 min
Yield: 4
Cuisine: Francesa
Ingredients: 125 g Wheat flour; 300 ml Milk; 30 g Butter; 2 u Egg; 1 pinch Salt; 1 tablespoon Sugar

Crepes

Easy

Contains allergens

Cereales con glutenLecheHuevos

Author: Equipo Cocinoa
Preparation time: 59 min
Servings: 4

Summary

The thin batter of the crêperies of Brittany and Paris, equally good with sweet or savoury fillings. With a proper rest and a hot pan they come out thin, supple and flecked with gold.

Ingredients

4 servings

Add to Bring!

125 g Wheat flour
300 ml Milk (at room temperature)
30 g Butter (melted, plus a little for the pan)
2 u Egg
1 pinch Salt
1 tablespoon Sugar (for sweet crêpes only)

Instructions

Mix the flour with the salt and sugar in a bowl and make a well in the centre. Crack in the eggs and start whisking from the middle, gradually drawing in the flour.
2 min
Add the milk in three or four goes, whisking each time until the batter is smooth, and finish with the melted butter. It should have the consistency of single cream.
3 min
Cover the batter and let it rest for at least 30 minutes at room temperature (or up to a day in the fridge). Resting relaxes the gluten and makes the crêpes more tender.
30 min
Heat a non-stick frying pan of about 22 cm over medium-high heat and grease it with very little butter. Pour in half a ladle of batter and tilt the pan straight away to coat the base in a thin layer.
2 min
When the edges lift and turn golden, flip it with a spatula (or carefully with your fingers) and cook the other side for a few seconds.
2 min
Repeat with the rest of the batter, stirring it now and then, and stack the crêpes on a covered plate. Fill them as you like and fold into quarters or roll up.
20 min

Notes

Makes about twelve crêpes. Sweet: sugar and lemon juice, butter and sugar, chocolate spread, jam, or fruit with whipped cream. Savoury: ham, grated cheese and an egg (the 'complète'), spinach and mushrooms, or goat's cheese with honey; for these, leave the sugar out of the batter. In Brittany, savoury ones are made with buckwheat flour and called galettes. If the batter is lumpy, pass it through a sieve. Crêpes keep for two days covered in the fridge and freeze stacked with baking paper between them.