Ingredients
125 g flour (can be white or a mix of half white and half wholemeal)
2 eggs
2 tablespoons oil or 2 tablespoons melted butter
300 ml skim milk or 300 ml milk and water
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Electric flat crepe maker — even heat, T-spreader included
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric flat crepe maker — even heat, T-spreader included
Wooden T-spreader for even, thin crepe batter distribution
French professional carbon steel — crepes, omelets, high-heat searing
French carbon steel crepe pan — seasons naturally, perfect heat
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
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Put the flour in a bowl and beat in the eggs, oil or butter and about a third of the milk. Mix until smooth, then gradually beat in the rest of the milk. The batter should be the consistency of single cream. Heat a 15 cm fry pan over a low heat and brush it with a little oil or butter. When the pan is hot enough to sizzle if a drop of water is flicked into it, pour in 2 T of batter and tilt the pan until the base is thinly coated. Fry for 1-2 minutes until the top is set, then using a palette knife and your fingers, flip the crepe over and cook the other side for a few seconds. Cook the remaining crepes in the same way. Stack them up on a plate, cover them with another plate and keep them warm over a pan of steaming water.