Crepes

Let's cook

1. 1

   Blend the batter smooth

   Blend all the batter ingredients for 30 seconds until completely smooth and the consistency of single cream.

2. 2

   Rest one hour

   Rest the batter in the fridge for at least an hour. This lets the gluten relax and the bubbles subside, giving tender crepes rather than rubbery ones.

   💡

   The rest is the difference between crepes and thin rubbery pancakes. An hour minimum.

3. 3

   Barely grease the pan

   Heat a non-stick pan over medium and wipe with a butter-soaked piece of kitchen paper. Too much butter makes the crepe fry and go lacy.

4. 4

   Pour and swirl fast

   Pour a scant quarter cup into the centre and immediately tilt and swirl the pan so the batter runs to the edges in a thin, even layer.

5. 5

   Cook briefly

   Cook 45 seconds until the edges lift and the underside is golden in patches, then flip and cook 20 seconds more.

   💡

   The first crepe always fails. That is normal — it is calibrating the pan.

6. 6

   Stack and serve

   Stack on a plate as you go; they steam each other soft. Serve with lemon and sugar, or fill as you like.

Nutrition & Safety