The secret to lacy crêpes is the thinnest batter and a very hot pan. When the batter is poured into the pan, it will spread easily to form a delicate film. It’s also helpful to let the batter rest for at least half an hour if you can; if you want you could make it the day before. Just give it a good stir before using, adding a little water if it has thickened slightly.
Good crêpes are best served simply – just a squeeze of fresh lemon juice and a sprinkle of caster sugar.
makes 10-12 crêpes, serving 4-6
This recipe originally appeared in my second cookbook, Egg (Weidenfeld & Nicolson)
Photograph by Paul Winch-Furness.
- 120g plain flour
- pinch of fine sea salt
- 200ml milk
- 100ml water
- 2 eggs
- 20g unsalted butter, plus extra for frying
- lemon wedges, to serve
- caster sugar, to serve
- Sift the flour into a bowl and add the salt. Put the milk, water and eggs into a jug and whisk well.
- Make a well in the middle of the flour and pour in the milk mixture, a little at a time, stirring with a wooden spoon to gradually bring the flour in from the sides until you have a smooth batter. Pour the batter back into the jug and leave to rest for at least 30 minutes.
- Melt the butter in the frying pan you are going to use to cook the crêpes, the pour it into the batter. Give the batter a good stir, it should have the consistency of single cream. If not, add a little more water. The pan will now have a good film of butter in it for you to cook your first crêpe.
- Make sure the pan is really hot and pour a small amount of the batter from the jug into the pan, tilting it all around as you go so that the batter spreads in a very thin, even layer over the bottom. Any extra batter you can pour back into the jug.
- Cook for a minute or so until small bubbles appear on the surface and then use a spatula to gently ease the sides of the crêpe away from the pan. Carefully turn and cook for another minute on the other side.
- Use a pice of kitchen paper to rub a tiny bit more butter into the pan before cooking each crêpe.
- Crêpes can be made in advance and reheated easily. Just stack the cooked crêpes on top of each other and cover with baking parchment or cling-film and store in the fridge until needed. To reheat, put them in a low oven or heat individually in a frying pan with some butter.