A crêpe is a type of very thin pancake, usually made from wheat flour. The word is of French origin, deriving from the Latin crispa, meaning "curled." While crêpes originate from Brittany, a region in the north-west of France, their consumption is widespread in France and they are considered a national dish. They are also popular in Belgium. Crêpes are served with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette or elaborate savoury fillings.
The quantities in this recipe are based on a classic Delia Smith crêpe recipe
- 110g (4oz) plain flour, sifted
- pinch of salt
- 2 free range eggs
- 200ml (7fl oz) milk mixed with 75ml (3fl oz) water
- 50g (2oz) butter
- Using a large mixing bowl, sift the flour through a sieve, holding it high above the bowl so it is properly aerated. Make a fist-sized 'hole' in the flour and break the eggs into it.
- Using an electric whisk on a slow speed at first to mix the eggs well to combine the flour.
- Mix the milk and water together and add to the flour in small amounts whilst whisking.
- Keep whisking until all the flour and lumps are combined into the batter.
- Melt all of the butter into a crepe pan or frying pan (about 18cm (7in)
- Take the pan off the heat.
- Remove 2 tablespoons of the butter and add this to the crepe batter and whisk well until combined.
- Pour the remaining oil into a small bowl to use for greasing the pan for further crepes. Only a very small amount of butter is needed to lubricate the pan to prevent the crepes from sticking. They certainly should not be fried in butter!
- Put the pan back on the heat and heat until almost smoking.
- Add half a tablespoon of batter to the hot pan, rotating it to spread the batter evenly around the base of the pan. The crepes should ideally be thinner than a pancake.
- After 30 seconds, lift the edge of the crepe to check that it's golden brown in places. Use a pan slice to flip the crepe and cook for 10 seconds on this side.
- Remove the crepes and keep them warm, separated by greaseproof paper if they are not to be immediately consumed.
- Dip a piece of kitchen paper in the butter and carefully wipe it around the pan ready for the next crepe.
Top with sweet or savoury toppings of your choosing.
- Traditional English pancakes
- Breton buckwheat pancake recipe
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