Crêpe recipe

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

Crêpe recipe

Savoury crêpes
Servings:	Serves 6
Calories per serving:	169
Ready in:	30 minutes
Prep. time:	15 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	20th January 2013

Best recipe review Yours look glorious 4/5 Mine looked nothing like that 😁 Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this 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

Method

1. 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.
2. Using an electric whisk on a slow speed at first to mix the eggs well to combine the flour.
3. Mix the milk and water together and add to the flour in small amounts whilst whisking.
4. Keep whisking until all the flour and lumps are combined into the batter.
5. Melt all of the butter into a crepe pan or frying pan (about 18cm (7in)
6. Take the pan off the heat.
7. Remove 2 tablespoons of the butter and add this to the crepe batter and whisk well until combined.
8. 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!
9. Put the pan back on the heat and heat until almost smoking.
10. 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.
11. 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.
12. Remove the crepes and keep them warm, separated by greaseproof paper if they are not to be immediately consumed.
13. Dip a piece of kitchen paper in the butter and carefully wipe it around the pan ready for the next crepe.

Serving suggestions

Top with sweet or savoury toppings of your choosing.

See also:

• Traditional English pancakes
• Breton buckwheat pancake recipe
• Potato pancakes
• Crispy duck pancake recipe
• Crispy potato pancakes

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