How to make it

  • In a large bowl, combine dry ingredients and run through with whisk (Or, if you have one, sieve dry ingredients together)
  • Make a well in the center. Add the egg and half of the milk.
  • Whisk together until there are no lumps.
  • Add remaining milk (and vanilla if using).
  • Beat for about 2-3 mins to entrap as much air in the mix as possible.
  • Cover and store in the fridge for about 30 mins.
  • In a non-stick frying pan, spray some non-stick spray (or use just enough butter or oil to coat the pan)
  • Remove the batter from the fridge and place the pan on medium heat.
  • Using a soup ladle, spoon one ladle at a time into the pan and swirl to spread out the batter (Do this quickly as the crêpe will start to cook immediately)
  • When the edges of the crêpe begin to curl up and small bubbles appear on the surface(should not take more than a minute or two), flip the crêpe over with a rubber spatula and cook until bubbles begin to form on the surface and underside has browned slightly.
  • The first crêpe never really works out, so don't be disheartened!
  • Store cooked crepes on a plate in a warm oven to retain heat while you finish the others ( they won't stick together, don't worry)
  • Suggestions; Serve with chopped banana and honey, maple syrup, lemon juice and sugar, nutella

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