Crêpes

Let’s be clear, I am usually an American pancake stack kinda gal. And if you want that recipe, this is mine for the best and fluffiest pancakes (remind me to retake those photos). But if you’re in the mood for crêpes, read on. These are really easy to make, with store-cupboard ingredients that you probably already have at home and just need to blitz together in a blender. So don’t be buying that ready-made pancake mix, y’all. If you’re going to treat yourself, treat yourself.

This recipe makes crêpes that are wonderfully thin, delicate and lacey around the edges. They’re soft and deliciously custardy in flavour (the not-so-secret ingredient is the vanilla). If you want them really soft, don’t wait for them to colour like they have in these photos, just flip as soon as you can safely get your spatula underneath the edges.

The key, to be honest, is to have a really good nonstick pan. I have a fabulous crêpe pan that I bought and use all the time to make dosas and chappatis and it just makes life so much easier. I’m not going to ask you to buy any other equipment, but this one is a good investment to save yourself pulling your hair out over batter sticking to the pan and ruining everything. And I’m sorry but just look at how good these crêpes look? You’re worth it.

Fill them however you like: berries, Nutella, golden syrup, lemon and sugar, jam… the list and the possibilities are endless. Bon appétit, mes chéries.

Perfect crêpes

Makes 8 delicious crêpes.

INGREDIENTS

• 1 1/4 cups milk

• 3 eggs

• 1 teaspoon vanilla

• 1/2 teaspoon salt

• 2-3 tablespoons sugar

• 1 cup (125g) plain flour

• 1 tablespoon butter, melted

METHOD

In a blender, blitz together the milk, eggs, vanilla, salt and sugar. Add the flour and then blend again for no more than 30 seconds. You want a nice smooth batter with no lumps, but you don’t want to over-mix the flour.

Leave the batter to rest for 30 minutes to an hour.

Set a large nonstick pan over medium heat, and let it get really nice and hot before you start cooking. Keep melted butter in a small bowl next to the pan. Use either a silicon pastry brush or just some kitchen towel/tissue to quickly brush a little butter over the pan.

Pour 1/3 cup batter over the pan and then quickly pick up and swirl the pan so the batter evenly covers the surface. Cook for 1-2 minutes, depending on how soft you want the crêpes. Carefully slide your spatula under the crêpe and then flip it over, cooking on the other side for another minute. Slide the finish crêpe onto a plate.

Repeat all the steps, starting with the butter, until you finish the rest of the batter. It should make about 8 crêpes.

If you want to reheat the crêpes before serving, cover the plate of crêpes with another plate, and then heat in the microwave for 30 seconds.

Fill with whatever toppings you like and then fold into quarters, finishing with a very optional dusting of icing sugar.