How to make crêpes

words

Sarah Hobbs

photography

Ian Wallace

styling

David Morgan

It doesn't get much better than crêpes with caramelised lemon and sugar

Serves 4
Preparation time: 5 minutes
Cooking time: 25 minutes (plus 30 minutes resting time)

What you will need

1 cup (150g) plain flour
2 eggs, lightly whisked
1 1/2 cups (375ml) milk
40g butter
2 lemons, cut into wedges
White sugar, to serve

Step-by-step

1. Make the batter

Sift flour into a bowl. make a well in the centre. Whisk eggs and milk together in a jug. Gradually pour the egg mixture into the well, stirring with a wooden spoon to form a thin batter.

2. Cover batter & set aside

Cover the batter with plastic wrap and set aside at room temperature for 30 minutes.

3. Cook the crêpes

Heat a little of the butter in a 20cm (base measurement) frying pan over medium-low heat. Add 2 tablespoons of the batter and, working quickly, angle the pan so the batter evenly covers the base. Cook for 1-2 minutes or until the edges of the crêpe curl slightly. Use a spatula to turn the crêpe over and cook for a further 30 seconds or until lightly golden underneath. Transfer to a plate and cover with foil. Repeat with remaining batter to make 11 more crêpes.

4. Cook lemon wedges

Heat remaining butter in the pan over medium heat. Add the lemon wedges and cook, turning occasionally, for 2 minutes or until caramelised. Remove from heat.