Try our foolproof recipe that will ensure a perfectly golden stack of crêpes. Enjoy as a treat, or turn them into our impressive cherry Bakewell crêpe cake
Ingredients
- 220g plain flour
- 25g caster sugar
- 3 eggs, beaten
- 530ml whole milk
- 175ml double cream
- 80g unsalted melted butter, plus extra for frying
Method
-
Sift the flour into a large bowl, add the sugar and a pinch of salt, then stir to combine. Make a well in the middle, pour in the egg and begin whisking from the centre. Slowly pour in the milk and cream, whisking constantly until you have a smooth batter. If you have time, rest for at least 1 hr for best results. Stir in the melted butter.
-
Heat a 16cm frying pan over a medium heat, then brush the pan with butter using folded kitchen paper or a pastry brush. Add a small ladleful of batter to the pan, immediately swirling it around so it spreads to the edge in a neat circle. Cook for 1-2 mins, or until just set and lightly golden, then flip and cook on the other side for 1 min. Set aside on a plate and repeat until you’ve used up all of the batter.